Ina Garten Almond Cake

Crafted with premium almond flour and sweetened only with real maple syrup, this stunning cake offers an incredibly soft, moist texture with wonderful nutty undertones. When you combine the fragrant almond extract with crunchy toasted almonds, you'll get an amazing sensory experience that works for any special event.

Baking this cake has turned into something I do every month at my house. Just last weekend, I gave some to my gluten-free neighbor who couldn't believe how rich and satisfying every bite tasted without going overboard on sweetness.

Must-Have Kitchen Tools

• Fine Blanched Almond Flour: Go for fresh, top-quality flour for the best texture and nutty taste. Good almond flour smells pleasantly nutty, never sour or off
• Raw Sliced Almonds: Pick evenly sliced pieces with no dark spots. Fresh ones should be light cream-colored with no yellowing
• Pure Maple Syrup: Go for dark amber varieties that really bring out the almond flavors
• Large Eggs: They need to be at room temperature for better mixing and even rising
• Good Oil: You can use olive or avocado oil, both add moisture without making it heavy
• Real Extracts: Both almond and vanilla should be real, not imitation, for true flavor
• Baking Powder: Make sure it's fresh since it's key for good rising
• Fine Sea Salt: Makes all flavors pop and cuts the sweetness

Crafting Your Dream Dessert

Oven Setup:

Start by putting your rack in the middle and heating to exactly 350°F. This temperature makes sure everything bakes evenly and rises properly.

Prep The Almonds:

Lightly toast your sliced almonds until golden, keeping a close eye on them. You'll smell when they're just right.

Mix Everything:

Combine wet stuff separately from dry stuff, making sure each group is well mixed before putting them together.

Put It Together:

Pour your smooth mixture into the pan, sprinkle with toasted almonds and a tiny bit of flaky sea salt.

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The almond extract really makes this recipe special. While teaching my daughter to make it, I showed her how just a tiny bit changes the flavor from pretty good to absolutely amazing.

Smart Timing

Getting the almonds toasted ahead of time lets you work smoothly through the other steps. With the nuts ready to go, you can mix everything else without stopping. This approach not only makes cooking easier but also makes everything taste better in the end.

Great Food Combos

Add some fresh berries to your dessert for bright colors and a bit of tang. A spoonful of lightly sweetened whipped cream gives a rich, smooth contrast that turns this into something really special. You might also like drizzling honey or chocolate sauce on top for an extra treat.

Fun Twists

Make this your own by using toasted hazelnuts or pistachios instead of almonds. Try adding some lemon or orange zest for a fresh kick. You can even throw in some cinnamon or cardamom for a warm, fragrant touch that goes really well with the other flavors.

Keeping It Fresh

To keep your cake tasting great, put it in an airtight container and leave it out for up to three days. If you live somewhere humid, you might want to stick it in the fridge to keep the texture nice. Just let it warm up before eating for the best flavor.

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After trying tons of almond desserts over the years, this one really stands out because it hits all the right notes with taste and texture. I've started making it for everything from casual family get-togethers to fancy dinner parties, and it always fits right in.

Frequently Asked Questions

→ What can replace maple syrup in the recipe?

Honey or agave are great swaps for maple syrup. Use equal amounts for the same sweetness.

→ What's the best way to keep the cake fresh?

Pop it into a sealed container at room temperature for 3 days, or keep it up to a week in the fridge.

→ Is toasting the almonds really necessary?

Yes, it gives the almonds a better flavor and adds a crunchy texture to the cake.

→ Can I store this cake in the freezer?

For sure! Just wrap it tightly in plastic and foil. It stays good frozen for up to 3 months.

→ Do I need to use a springform pan?

Not really. A regular 8-inch round pan lined with parchment paper will work fine too.