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This classic almond cake recipe produces an exceptionally tender, fragrant dessert. The combination of fine almond flour and fresh sliced almonds creates a delicate texture and rich nutty aroma that fills the kitchen during baking.
This recipe has become a treasured family favorite, especially for celebratory gatherings. The naturally gluten-free ingredients make it perfect for guests with dietary restrictions.
Key Ingredients
- Blanched Almond Flour: Creates the delicate, tender crumb structure
- Large Fresh Eggs: Provide lift and rich texture
- Pure Maple Syrup: Natural sweetener that adds moisture
- Quality Olive Oil: Keeps the cake tender and fresh
- Pure Almond Extract: Intensifies the nutty flavor
- Vanilla Extract: Adds aromatic depth
- Sliced Raw Almonds: Creates a crispy, decorative topping
Baking Instructions
- Preparation:
- Heat oven to 350°F. Prepare springform pan. Toast almonds until golden.
- Mix Dry Ingredients:
- Whisk almond flour with leavening and salt.
- Combine Wet Ingredients:
- Beat eggs until fluffy, incorporate maple syrup and extracts.
- Final Mixing:
- Gently fold wet into dry ingredients.
- Finishing:
- Top with toasted almonds before baking.
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Properly toasting the almonds develops their essential oils and deepens the cake's flavor profile. This step transforms simple ingredients into an memorable dessert.
Serving Suggestions
Serve with fresh berry compote and whipped cream for dessert. Morning servings pair beautifully with seasonal fruit and Greek yogurt.
Recipe Variations
Enhance with fresh citrus zest or dark chocolate pieces. Special occasions call for maple glaze or a light dusting of matcha powder.
Storage Guidelines
Store at room temperature in an airtight container for three days. For extended storage, freeze individual portions up to three months.
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This refined almond cake balances sophisticated flavor with rustic charm. Its versatility and reliable results make it a standout choice for any occasion.
Recipe Tips & Help
- → Can I bake this almond cake in advance?
- Absolutely! You can prepare it up to two days ahead. Keep it in a sealed container at room temp or refrigerate, and add powdered sugar just before you serve.
- → What else works instead of maple syrup?
- You can switch maple syrup for honey or agave syrup, but it might bring a slightly different flavor to the cake.
- → Why did my cake sink in the center?
- This often happens if the oven gets opened too early. Wait at least 20 minutes before peeking!
- → How can I tell when this cake is baked all the way through?
- Stick a toothpick in the middle of the cake. If it comes out clean, it’s ready. The top should also look lightly golden, and the edges will pull from the pan.
- → Can I freeze this cake for later?
- For sure! Wrap the cooled cake in plastic wrap and keep it in the freezer for up to three months. Let it thaw overnight and freshen it up with new powdered sugar when serving.