I prepared an enticing almond cake using almond flour, maple syrup, and sliced raw almonds. Infused with almond extract and vanilla, this dessert embodies Easy Almond Dessert Recipes perfection. I am thrilled to share this delightful creation that offers a truly unique, subtly sweet take on a classic almond favorite.

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I’ve been experimenting in my kitchen and recently came across a version of Ina Garten Almond Cake that really surprised me. I love the way the almond flour and sliced raw almonds come together with a dash of baking powder and a pinch of salt to build a really flavorful base.

When I mixed 6 large eggs with 2/3 cup maple syrup and 1/2 cup olive oil, it felt like I was baking one of those classic dessert recipes using almond flour that I’ve seen in Italian almond ricotta cakes, but with a fun twist. The addition of almond extract and vanilla extract gave it a subtle yet intriguing flavor that makes this cake stand out.

It takes about 30 minutes to whip up and serves 8, perfect for a quick treat when I want to impress my friends with an easy almond dessert recipe. Dusting powdered sugar over the top adds that extra finish that ties it all together.

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First, I love the nutty flavor from the almond flour and sliced raw almonds. It gives the cake a unique texture that makes every bite interesting. Second, I enjoy that it’s naturally sweetened with maple syrup instead of using lots of regular sugar, which makes it feel a bit healthier. Third, the recipe is pretty simple and only takes about 30 minutes to whip up, so even on hectic days I can make something tasty for my family. Lastly, I appreciate how versatile it is; it serves 8 so it’s perfect when I have friends or family over, and the ingredients are easy to find.

The Ina Garten Almond Cake recipe is made with sliced raw almonds, almond flour, baking powder, salt, eggs, maple syrup, olive or avocado oil, almond extract, vanilla extract, and a dusting of powdered sugar on top. I preheat the oven to 350°F and grease a 9-inch cake pan. Then I mix the almond flour, raw almonds, baking powder, and salt in a bowl, while in another bowl I beat the eggs with maple syrup until they’re sort of frothy. After stirring in the oil and both extracts, I slowly fold in the dry ingredients into the wet mixture. I pour the batter into the pan, smooth the top with a spatula, and bake it for about 25 to 30 minutes until a toothpick comes out clean. Once cooled, I dust it with powdered sugar and serve. It might not be perfect every time, but that just add to its homemade charm.

Ingredients

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Almond flour is nutty, high in protein and adds a rich, moist texture to the cake
Sliced raw almonds offer a crunchy bite, healthy fats and a bit of fiber for balance
Maple syrup sweetens the cake naturally while adding a warm, caramel-like flavor
Eggs bind the ingredients together and give the cake a light, fluffy consistency
Olive oil or avocado oil provides essential healthy fats and makes the cake extra moist
Almond and vanilla extracts amp up the flavor making the cake irresistibly aromatic

Ingredient Quantities

1 1/2 cups almond flour

3/4 cup sliced raw almonds

1/2 teaspoon baking powder

1/4 teaspoon salt

6 large eggs

2/3 cup maple syrup

1/2 cup olive oil or avocado oil

1 teaspoon almond extract

1 teaspoon vanilla extract

Powdered sugar for dusting

How to Make this

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1. Preheat your oven to 350°F and lightly grease a 9-inch cake pan.

2. In a medium bowl, mix together the almond flour, sliced raw almonds, baking powder and salt.

3. In a large bowl, beat the eggs with the maple syrup until they are well combined and slightly frothy.

4. Stir in the olive or avocado oil, almond extract and vanilla extract into the egg mixture.

5. Slowly add the dry ingredients to the wet mixture and gently fold everything together until just combined.

6. Pour the batter into your prepared pan, smoothing out the top with a spatula.

7. Bake in the oven for about 25 to 30 minutes until the cake is golden and a toothpick inserted in the center comes out clean.

8. Remove the cake from the oven and let it cool in the pan for about 10 minutes before turning it out onto a cooling rack.

9. Once the cake has cooled completely, dust the top with powdered sugar and serve.

Equipment Needed

1. Preheated oven (set to 350°F)
2. 9-inch cake pan (lightly greased)
3. Medium bowl (for mixing dry ingredients)
4. Large bowl (for beating eggs and maple syrup)
5. Electric mixer or whisk (to get the eggs frothy)
6. Measuring cups and spoons (for accurate ingredient amounts)
7. Spatula (to smooth out the batter)
8. Toothpick (to check if the cake is done)
9. Cooling rack (to let the cake cool properly)

FAQ

Q: Is this Almond Cake gluten free?

A: Yes it is since it only uses almond flour and nuts. Just make sure any other add-ins you might use are also gluten free.

Q: Can I swap maple syrup for another sweetener?

A: You can try using honey or agave, but remember that they may make the cake a bit sweeter or change the texture a little bit.

Q: Do I have to use olive oil or avocado oil?

A: No, you could experiment with another neutral oil, but olive or avocado works best to keep the flavor mellow and tasty.

Q: How should I store the Almond Cake?

A: It's best kept in an airtight container at room temperature if you'll eat it within a couple days. If not, put it in the fridge to help keep it fresh.

Q: Can I use almond meal instead of almond flour?

A: Almond meal can work, but almond flour gives a lighter texture, so your cake might turn out a bit denser if you use almond meal.

Ina Garten Almond Cake Recipe Substitutions and Variations

If you dont have almond flour, you can try making your own by blitzing blanched almonds until they’re a fine meal. This might change the texture a bit but works pretty well.
Instead of maple syrup, you can use honey or agave nectar. They are sweeter so you might want to use a little less of them.
If you dont have olive or avocado oil on hand, melted coconut oil is a good alternative. Keep in mind it will give a slight tropical flavor.
For the sliced raw almonds, you can swap them with chopped hazelnuts or pistachios. They add a different crunch that still goes great with this cake.

Pro Tips

1. Try toastin’ the sliced almonds in a dry pan for a couple of minutes until they get a little golden. This really boosts the nutty flavor and gives a crunch that makes the cake pop.

2. Make sure your eggs are at room temperature before whiskin’ them with the maple syrup. It helps the batter come together better which in turn gives you a lighter cake texture.

3. When you fold in the dry ingredients, be really gentle and avoid overmixing. Overworking the batter can mess up the cake’s texture makin’ it too dense.

4. Keep an eye on the cake a minute or two before the end of its bake time. Ovens can vary a lot so it helps to check that toothpick comes out clean just to be safe.

Ina Garten Almond Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

320

kcal

Equipment: 1. Preheated oven (set to 350°F)
2. 9-inch cake pan (lightly greased)
3. Medium bowl (for mixing dry ingredients)
4. Large bowl (for beating eggs and maple syrup)
5. Electric mixer or whisk (to get the eggs frothy)
6. Measuring cups and spoons (for accurate ingredient amounts)
7. Spatula (to smooth out the batter)
8. Toothpick (to check if the cake is done)
9. Cooling rack (to let the cake cool properly)

Ingredients

1 1/2 cups almond flour
3/4 cup sliced raw almonds
1/2 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
2/3 cup maple syrup
1/2 cup olive oil or avocado oil
1 teaspoon almond extract
1 teaspoon vanilla extract
Powdered sugar for dusting

Directions

Preheat your oven to 350°F and lightly grease a 9-inch cake pan.
In a medium bowl, mix together the almond flour, sliced raw almonds, baking powder and salt.
In a large bowl, beat the eggs with the maple syrup until they are well combined and slightly frothy.
Stir in the olive or avocado oil, almond extract and vanilla extract into the egg mixture.
Slowly add the dry ingredients to the wet mixture and gently fold everything together until just combined.
Pour the batter into your prepared pan, smoothing out the top with a spatula.
Bake in the oven for about 25 to 30 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before turning it out onto a cooling rack.
Once the cake has cooled completely, dust the top with powdered sugar and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.