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This soft, aromatic almond cake takes cues from Ina Garten's popular creation. Mixing both fine almond flour with raw sliced almonds gives it a soft texture while pumping your home full of wonderful nutty scents during baking.
I've baked this cake so many times when family comes over, and everyone always loves it. My sister doesn't eat gluten much, but she asks for this treat on her birthday every single year.
Key Ingredients
- Fine Blanched Almond Flour: Makes everything soft and light while adding some protein and good fats for extra health points.
- Fresh Eggs: Whip them well to help everything puff up and give a fluffy, rich feel.
- Pure Maple Syrup: Adds yummy sweetness and keeps everything nice and moist.
- High-Quality Olive Oil or Avocado Oil: Brings a nice richness and makes sure your cake won't dry out too fast.
- Almond Extract: Kicks up the nutty taste for a stronger almond punch.
- Vanilla Extract: Adds cozy flavor that works really well with the almond notes.
- Raw Sliced Almonds: Sprinkled on top for a pretty look and a nice crunch when you bite in.
Crafting Your Almond Delight
- Getting Started:
- Heat your oven to 350°F, get a springform pan ready. Brown those raw almonds in one layer until they're golden.
- Powder Mix:
- Stir almond flour, baking powder, and salt all together.
- Liquid Blend:
- Beat eggs till they're fluffy, then mix in the maple syrup and those extracts.
- Bringing It Together:
- Gently mix your wet stuff into your dry stuff.
- Toasty Top:
- Scatter those toasted almonds on top before you pop it in to bake.
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My grandma always told me the real trick to making this cake amazing was taking your time when toasting the almonds. Whenever I smell them browning, I can't help but think about those Sunday baking sessions we had together.
Tasty Companions
Add some berry compote and you've got a fancy dessert, or try a bit of whipped cream to show off its simple charm. For morning eating, throw in some fresh fruit and yogurt.
Fun Twists
Try grating some orange peel into the mix for a fruity kick, or toss in dark chocolate pieces for extra richness. When you want to show off, pour some maple glaze on top or sprinkle with matcha instead of the usual powdered sugar.
Keeping It Fresh
Your cake will stay yummy in a sealed container on the counter for three days. Want to save it longer? Wrap up single pieces and stick them in the freezer for up to three months.
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This has turned into my go-to dessert, with its fancy but simple vibe and rich taste. The best part is watching people's faces light up when they try it and notice all the little flavor details that make it so special.
Frequently Asked Questions
- → Can I bake this almond cake beforehand?
- Yes, it stays fresh for up to 2 days. Just keep it in an airtight container at room temperature or refrigerated. Sprinkle powdered sugar before serving.
- → What can I use instead of maple syrup?
- Honey or agave nectar can replace maple syrup. They slightly tweak the taste but work just fine.
- → Why did my cake fall in the middle?
- This might happen if the oven door was opened early. Wait at least 20 minutes before peeking!
- → How do I tell if the cake's done?
- Poke the middle with a toothpick; it’s done if it comes out clean. The edges should pull back from the pan and the top will turn golden.
- → Can I store this almond cake in the freezer?
- Absolutely. Wrap it in plastic wrap after it cools, and freeze it for up to 3 months. Thaw at room temp and dust with powdered sugar when ready.