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This soft, aromatic almond cake takes cues from a classic Ina Garten favorite. Using both premium almond flour and raw sliced almonds creates a wonderfully light texture while sending mouthwatering nutty scents through your home during baking.
I've baked this treat so many times for family get-togethers and always hear happy mumbles around the table. My gluten-avoiding sister asks for it every year when her birthday comes around.
Key Ingredients
- Fine Blanched Almond Flour: Creates a soft, tender base while adding good fats and protein for a healthier treat.
- Fresh Eggs: Whip them well to help the cake puff up nicely with a light, rich feel.
- Pure Maple Syrup: Gives deep sweetness and helps everything stay moist and tasty.
- High-Quality Olive Oil or Avocado Oil: Adds wonderful richness and makes the cake last longer.
- Almond Extract: Boosts the nutty taste for a stronger almond kick.
- Vanilla Extract: Adds cozy background notes that work beautifully with the almond flavor.
- Raw Sliced Almonds: Sprinkled on top for a pretty look and nice crunch.
Baking Your Almond Delight
- Getting Started:
- Set oven to 350°F and get your springform pan ready. Brown those raw almonds on a tray until they look golden.
- Mix Dry Stuff:
- Stir almond flour, baking powder, and salt together thoroughly.
- Blend Wet Parts:
- Beat eggs until fluffy, then mix in the maple syrup and flavor extracts.
- Combine Everything:
- Gently mix wet and dry parts without overdoing it.
- Finishing Touch:
- Scatter browned almonds on top before it goes in the oven.
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My grandma always told me that taking extra time to brown the almonds properly makes all the difference. When I smell toasted almonds now, I can't help thinking about our Sunday afternoon baking sessions.
Tasty Companions
Try adding warm berry sauce to make this cake extra fancy, or put a spoonful of whipped cream on top to keep things simple. For breakfast, it's great with some fresh fruit and a dollop of yogurt.
Fun Variations
Try mixing in some orange zest for a fruity touch, or throw in dark chocolate bits for extra indulgence. When you're celebrating something special, drizzle maple topping or sprinkle matcha powder instead of regular sugar.
Storage Tips
This cake stays nice and fresh in a sealed container on your counter for about three days. If you want to keep it longer, wrap each piece separately and pop them in the freezer for up to three months.
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This treat has become the dessert I'm known for, blending simple elegance with deep flavor. There's something truly special about watching people's faces light up when they taste the subtle layers of flavor in each slice.
Frequently Asked Questions
- → Can I bake this cake in advance?
- Absolutely! Keep it in an airtight container at room temperature or the fridge for up to 2 days. Dust with powdered sugar before serving.
- → What can I use instead of maple syrup?
- Honey or agave syrup works well as substitutes. These might bring a slightly different flavor to the cake.
- → Why did the middle of my cake sink?
- The cake might sink if you open the oven door too soon. Wait at least 20 minutes before checking it.
- → How can I tell if the cake is done?
- Pop in a toothpick – if it comes out clean, the cake's ready. The top should be a light golden shade, with the sides pulling back slightly.
- → Can I freeze this cake?
- Definitely! Wrap the cake tightly when it cools and freeze for up to 3 months. Thaw it overnight and sprinkle powdered sugar before serving.