Description
A delicate and moist almond cake sweetened with maple syrup and enhanced with almond extract. This gluten-free dessert offers a perfect balance of nutty flavors and light texture, making it an elegant yet simple treat for any occasion.
Ingredients
Scale
- ¼ cup sliced raw almonds, plus more for serving
- 2 cups fine blanched almond flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 eggs
- ½ cup maple syrup
- 2 Tablespoons olive oil or avocado oil
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- Powdered sugar, for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Prepare an 8″ springform pan or an 8″ round cake pan by thoroughly greasing it with cooking spray. This ensures the cake will release easily after baking and maintains its shape.
- Toast the Almonds: Once the oven reaches temperature, spread the sliced almonds on a small baking tray in a single layer. Toast them for 4-5 minutes until they become golden brown, watching carefully to prevent burning. Remove from oven and set aside to cool. Toasting enhances the almonds’ natural flavor and adds a pleasant crunch to the cake.
- Mix Dry Ingredients: In a medium bowl, combine the almond flour, baking powder, and salt. Whisk together to ensure even distribution of the leavening agents and to break up any clumps in the almond flour.
- Combine Wet Ingredients: In a larger bowl, whisk together the eggs, maple syrup, oil, vanilla extract, and almond extract until the mixture is smooth and well integrated. The combination of both extracts creates a complex and aromatic flavor profile.
- Make the Batter: Add the dry ingredient mixture to the wet ingredients, stirring gently but thoroughly until you achieve a smooth, consistent batter. Avoid overmixing to maintain the light texture of the cake.
- Fill the Pan: Pour the batter into your prepared springform pan, smoothing the top with a spatula for even baking. Sprinkle the toasted almond slices evenly over the surface of the batter.
- Bake the Cake: Bake for 20-25 minutes until the top is lightly golden and a toothpick inserted into the center comes out clean. The cake will rise slightly and firm up around the edges.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan. This cooling period allows the cake to set properly and develop its full flavor profile.
- Serve: Once cooled, dust the top with powdered sugar for an elegant finishing touch. You can also add additional raw almond slices for extra texture and presentation. Slice and serve.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs beautifully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream.
- For a dairy-free dessert, serve with coconut whipped cream instead of regular whipped cream.
- The cake freezes well for up to 3 months. Wrap individual slices in plastic wrap and then in foil before freezing.
- For a more pronounced almond flavor, you can add 1/4 cup of amaretto liqueur to the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 276
- Sugar: 12g
- Sodium: 185mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg