Sliced Almonds: Provides crunchy texture and visual appeal, select raw, unblanched almonds for natural look.
Powdered Sugar: Creates elegant finishing touch, sift before dusting for even coverage.
Tools and Bakeware for Ina Garten Almond Cake
Springform pan or round cake pan: Essential for baking the cake with easy removal.
Baking tray: Perfect for toasting almond slices to golden perfection.
Medium bowl: Ideal for mixing dry ingredients.
Large mixing bowl: Great for combining wet ingredients and creating smooth batter.
Whisk: Helps blend eggs, syrup, and extracts quickly and evenly.
Measuring cups and spoons: Crucial for accurate ingredient proportions.
Toothpick: Helps check cake doneness by testing for clean insertion.
Cooling rack (optional): Allows cake to cool evenly after baking.
Sifter or fine mesh strainer: Useful for dusting powdered sugar on top.
Simple Directions for Ina Garten Almond Cake
Almond Delight Cake
Oven Preparation Warm your kitchen sanctuary to a cozy 350°F. Grab your favorite baking pan and give it a light spray of cooking magic.
Almond Toasting Scatter those beautiful almond slices on a baking tray. Dance them in the oven for a quick 4-5 minutes until they turn a gorgeous golden hue. Watch them closely to prevent any burnt mishaps.
Dry Ingredient Blend Whisk together the almond flour mixture with a gentle touch, creating a soft and even base for your cake.
Liquid Harmony Combine eggs, maple syrup, oil, and fragrant extracts in a bowl. Swirl them together until they create a silky smooth canvas.
Batter Creation Marry the dry and wet ingredients, stirring until they become a dreamy, uniform mixture that promises deliciousness.
Cake Assembly Pour the batter into your prepared pan. Sprinkle the toasted almonds across the top like a delicate blanket of nutty goodness.
Baking Magic Slide the pan into the oven. Let it bake for 20-25 minutes until the top turns a light golden treasure and a toothpick comes out clean.
Final Flourish Once cooled, dust the cake with a snowfall of powdered sugar. Optionally, scatter a few raw almond slices for extra crunch and beauty.
Adjust the Recipe for Ina Garten Almond Cake Easily
Replace maple syrup with honey, agave nectar, or coconut sugar for unique flavor profiles and different levels of sweetness.
Mix in fresh blueberries, raspberries, or diced peaches into the batter for a burst of natural sweetness and colorful texture.
Fold chopped pistachios or walnuts into the batter for extra crunch and deeper nutty complexity beyond the almond base.
Drizzle melted dark chocolate, serve with whipped cream, or create a quick citrus glaze using lemon or orange zest to elevate the cake's richness.
Presenting Ina Garten Almond Cake After Baking
Elevate Dessert Presentation: Serve the almond cake on a beautiful ceramic plate with delicate edges to enhance its rustic charm.
Pair with Complementary Flavors: Accompany the cake with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream to add creamy contrast.
Create a Brunch Centerpiece: Present the cake alongside fresh berries and a light espresso or herbal tea for a sophisticated morning treat.
Garnish with Elegance: Sprinkle additional toasted almonds around the cake's base and add a light dusting of powdered sugar for a professional bakery-style finish.
Tips for Saving Ina Garten Almond Cake Leftovers
Maximize Freshness: Store the almond cake in an airtight container at room temperature for up to 3 days, keeping its delightful texture and flavor intact.
Refrigerate with Care: When storing longer, wrap the cake tightly in plastic wrap and refrigerate for up to 5 days. Bring to room temperature before serving to restore its soft, tender crumb.
Freeze for Future Enjoyment: Slice the cake into individual portions, wrap each piece in plastic wrap and aluminum foil. Freeze for up to 2 months, ensuring a quick and delicious treat is always within reach.
Revive and Serve: Thaw frozen cake slices in the refrigerator overnight or at room temperature for 1-2 hours. Warm slightly in the microwave for 10-15 seconds to refresh the cake's moisture and enhance its almond essence.
Ina Garten’s almond cake delights with Mediterranean-inspired flavors and elegant simplicity. Pastry chefs and home bakers will savor this light, delectable dessert perfect for afternoon tea or special gatherings.
Ingredients
Scale
3 eggs
½ cup (120 ml) maple syrup
2 tbsps (30 ml) olive oil or avocado oil
1 tsp almond extract
½ tsp vanilla extract
2 cups (240 g) blanched almond flour
2 tsps baking powder
¼ tsp salt
¼ cup (30 g) sliced raw almonds, plus more for serving
Powdered sugar (optional)
Instructions
Preparation: Preheat oven to 350°F (177°C) and lightly spray an 8-inch springform pan with cooking spray.
Almond Toasting: Spread sliced almonds on a baking sheet and roast for 4-5 minutes until golden, watching carefully to prevent burning, then cool completely.
Dry Ingredient Blend: Whisk almond flour, baking powder, and salt together in a medium bowl until uniformly combined.
Wet Ingredient Fusion: In a larger bowl, thoroughly blend eggs, maple syrup, vegetable oil, vanilla extract, and almond extract until smooth and fully incorporated.
Batter Assembly: Gently fold dry ingredients into wet mixture, creating a uniform batter without overmixing, then transfer to prepared pan and distribute toasted almond slices evenly across the surface.
Baking Process: Bake for 20-25 minutes until top turns light golden and a toothpick inserted comes out clean, indicating perfect doneness.
Finishing Touch: Allow cake to cool completely in the pan, then dust with powdered sugar and optionally garnish with raw almond slices for enhanced texture and presentation.
Notes
Roast Almonds Carefully: Watch closely while toasting almonds to achieve golden color without burning, as they can quickly turn bitter and dark.
Avoid Overmixing Batter: Gently fold dry and wet ingredients to maintain the cake’s delicate texture, preventing a tough or dense final result.
Toothpick Test Matters: Use the clean toothpick method to confirm cake doneness, ensuring the center is fully baked without becoming dry.
Cooling Technique: Allow the cake to cool completely in the pan to help it set properly and prevent potential structural collapse or crumbling.
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Diploma: Grand Diplôme®
Focus: Intensive training in classic French cuisine and pastry techniques, combining the Diplôme de Cuisine and Diplôme de Pâtisserie.
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.
Isabella Rodriguez
Co-Founder & Content Creator
Expertise
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.