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This tender, nutty almond cake draws inspiration from Ina Garten's beloved recipe. The combination of fine almond flour and sliced raw almonds creates a delicate crumb structure while delivering an intensely aromatic flavor that fills your kitchen as it bakes.
I've made this cake countless times for family gatherings, and it never fails to draw appreciative murmurs. My sister, who typically avoids gluten, specifically requests this for her birthday each year.
Essential Components
- Fine Blanched Almond Flour: Provides a delicate and tender structure while adding protein and healthy fats for a nutritious boost.
- Fresh Eggs: Beat well to create the perfect rise and a rich, airy texture in baked goods.
- Pure Maple Syrup: Adds complex sweetness and helps keep the bake moist and flavorful.
- High-Quality Olive Oil or Avocado Oil: Contributes richness and extends the shelf life of the final product.
- Almond Extract: Enhances the natural nuttiness for a more intense almond flavor.
- Vanilla Extract: Brings warmth and depth, perfectly balancing the almond notes.
- Raw Sliced Almonds: Used as a topping, they create an elegant finish and add a satisfying crunch.
Creating Your Almond Masterpiece
- The Art of Assembly:
- Preheat oven to 350°F, prepare a springform pan. Toast raw almonds in a single layer until golden.
- Dry Mixture:
- Combine almond flour, baking powder, and salt until uniform.
- Wet Integration:
- Whisk eggs until light, then blend in maple syrup and extracts.
- Final Harmony:
- Fold wet and dry ingredients together with care.
- Golden Finish:
- Top with toasted almonds before baking to perfection.
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My grandmother would always say the secret to this cake's success lies in taking time to properly toast the almonds. The aroma of toasted almonds still brings back memories of baking with her on Sunday afternoons.
Perfect Pairings
Fresh berry compote transforms this cake into an elegant dessert, while a dollop of whipped cream highlights its simplicity. For breakfast, serve with fresh fruit and yogurt.
Creative Adaptations
Consider adding orange zest for a citrus twist, or fold in dark chocolate chips for richness. For special occasions, drizzle with a maple glaze or dust with matcha powder instead of traditional powdered sugar.
Keeping Your Creation Fresh
The cake maintains its quality when stored in an airtight container at room temperature for three days. For longer storage, wrap individual slices and freeze for up to three months.
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This recipe has become my signature dessert, combining elegant simplicity with rich flavor. The joy of sharing this cake and seeing others discover its subtle complexity makes every batch special.
Frequently Asked Questions
- → Can I make this almond cake ahead of time?
- Yes, you can make this cake up to 2 days ahead. Store it in an airtight container at room temperature or in the fridge. Add the powdered sugar just before serving.
- → What can I substitute for maple syrup?
- You can use honey or agave nectar as alternatives to maple syrup. Keep in mind this might slightly change the flavor profile of the cake.
- → Why did my almond cake sink in the middle?
- A sunken middle usually means the oven door was opened too soon. Wait until at least 20 minutes of baking before checking the cake.
- → How do I know when the cake is done?
- Insert a toothpick into the center - it should come out clean. The top should be lightly golden, and the edges should pull away slightly from the pan.
- → Can I freeze this almond cake?
- Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature and dust with fresh powdered sugar before serving.