Irresistible Ina Garten Almond Cake Recipe You’ll Love

The aroma of almond cake wafts through the air, inviting you to take the first bite of a slice so tender it practically melts in your mouth. With its delicate crunch from the almonds and a hint of sweetness that dances on your palate, this Ina Garten Almond Cake is not just dessert; it’s an experience that transports you to a sunlit café in the French countryside. For more inspiration, check out this delicious dessert recipes.

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Remember that time you showed up at a family gathering with store-bought cake, and everyone pretended to enjoy it while secretly wishing for something homemade? Well, let me tell you how this almond cake can save you from those awkward moments. Perfect for birthdays, brunches, or just because it’s Tuesday, this cake is destined to become your go-to recipe for impressing friends and family alike.

I once made this cake for my friend’s baby shower, and let’s just say the compliments flowed like confetti.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Almond Flour: Opt for finely ground almond flour to achieve that perfect texture; it makes all the difference.
• Granulated Sugar: Regular white sugar works wonders here; it enhances sweetness without overpowering the almond flavor.
• Unsalted Butter: Use room temperature butter for easier mixing; trust me, nobody wants lumps in their cake.
• Eggs: Fresh eggs are essential; they help with binding and adding moisture to keep the cake fluffy.
• Vanilla Extract: A splash of pure vanilla elevates the flavor profile; skip imitation extract if you can.
• Baking Powder: This helps the cake rise beautifully; make sure it’s fresh for optimal results.
• Salt: Just a pinch enhances all the flavors; don’t skip it!
• Sliced Almonds: For garnishing and added texture; they give that lovely crunch on top.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and rises perfectly.

Mix Dry Ingredients: In one bowl, whisk together almond flour, baking powder, and salt until combined. This step is crucial for even distribution of ingredients.

Cream Butter and Sugar: In another bowl, beat together unsalted butter and sugar until light and fluffy. You want this mixture to look like clouds—light and airy.

Add Eggs and Vanilla: Next, add eggs one at a time into the creamed mixture along with vanilla extract. Mix well after each addition until everything is beautifully combined.

Combine Wet and Dry Ingredients: Gradually fold in your dry mixture into the wet ingredients using a spatula. Be gentle here—overmixing can lead to dense cake!

Add Sliced Almonds and Pour Batter: Gently mix sliced almonds into the batter before pouring it into a greased cake pan. Spread evenly to ensure uniform baking.

Bake Until Golden Brown: Place in your preheated oven and bake for about 35-40 minutes or until golden brown on top. The scent filling your kitchen will be heavenly!

After trying this recipe once, you may find yourself daydreaming about serving slices at every get-together! Enjoy every crumb!

Perfecting the Cooking Process

Begin by preheating your oven and preparing your ingredients. Mix the dry ingredients first, then cream the butter and sugar until fluffy, followed by eggs, almond extract, and finally the dry mix. This order ensures a light, airy cake.

Add Your Touch

Feel free to swap almond flour with all-purpose flour for a different texture. You can also add lemon zest for a citrusy twist or fold in chocolate chips for a decadent surprise. Personalize it to suit your taste!

Storing & Reheating

Store the cooled almond cake in an airtight container at room temperature for up to four days. If you need to reheat, warm individual slices in the microwave for about 10-15 seconds to maintain moisture without making it soggy.

I still remember that time I brought Ina Garten’s Almond Cake to my friend’s birthday party. Everyone raved about it, and I left feeling like a culinary rock star!

FAQ

What can I substitute for almond flour?

You can use all-purpose flour if you’re not gluten-sensitive; just adjust measurements slightly.

How do I know when my cake is done?

Insert a toothpick into the center; if it comes out clean, your cake is ready!

Can I freeze leftover almond cake?

Yes, wrap tightly in plastic wrap and foil before freezing for future enjoyment!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Ina Garten Almond Cake

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• Author: deleciouscorner
• Total Time: 55 minutes
• Yield: Serves 12 1x

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Description

Indulge in the delightful taste of Ina Garten’s Almond Cake, a moist and tender dessert that melts in your mouth. The subtle crunch of sliced almonds combined with rich almond flavor creates a gourmet experience reminiscent of a sunlit café in France. Perfect for any occasion, this easy-to-make cake will impress your guests and elevate your gatherings from ordinary to extraordinary.

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Ingredients

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• 1 cup almond flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter (room temperature)
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup sliced almonds (for garnish)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together almond flour, baking powder, and salt.
3. In another bowl, beat the unsalted butter and sugar until light and fluffy.
4. Mix in eggs one at a time, followed by vanilla extract.
5. Gradually fold the dry mixture into the wet ingredients until just combined.
6. Gently stir in sliced almonds before pouring the batter into a greased cake pan.
7. Bake for 35-40 minutes or until golden brown; check doneness with a toothpick.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 slice (68g)
• Calories: 215
• Sugar: 14g
• Sodium: 90mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg