Ina Garten's Classic Almond Cake (Print Version)
# Ingredients:
→ Base Ingredients
01 -
¼ cup sliced raw almonds, plus extra for garnish
02 -
2 cups fine blanched almond flour
03 -
2 teaspoons baking powder
04 -
¼ teaspoon salt
→ Wet Ingredients
05 -
3 fresh eggs
06 -
½ cup pure maple syrup
07 -
2 tablespoons olive oil or avocado oil
08 -
1 teaspoon almond extract
09 -
½ teaspoon vanilla extract
→ For Finishing
10 -
Powdered sugar for dusting
# Instructions:
01 -
Start by preheating your oven to 350°F and prepare an 8-inch springform pan or round cake pan with a generous coating of cooking spray.
02 -
Spread your sliced almonds on a small baking tray and toast them until they're golden brown, about 4-5 minutes. Keep a close eye on them as they can burn quickly! Let them cool once done.
03 -
In a medium bowl, combine your almond flour, baking powder, and salt until well mixed.
04 -
Whisk together eggs, maple syrup, oil, and both extracts in a large bowl until you have a smooth, well-combined mixture.
05 -
Gently fold the dry ingredients into your wet mixture, stirring until you have a smooth, uniform batter.
06 -
Pour your batter into the prepared pan and sprinkle those beautifully toasted almond slices over the top. Bake for 20-25 minutes, or until the cake turns golden and passes the toothpick test.
07 -
Let your cake cool in the pan, then dust it with a light shower of powdered sugar. Feel free to add more fresh almond slices for extra crunch and visual appeal.
# Notes:
01 -
This elegant almond cake combines the rich taste of almonds with natural maple sweetness
02 -
For the best results, use fresh almond flour and adjust the maple syrup to your preferred sweetness level
03 -
The cake's texture should be light and tender - make sure to mix thoroughly but don't overmix