This almond cake is a delightful fusion of textures that highlights the natural nuttiness of almonds. Ground and sliced almonds combine with maple syrup, olive oil and rich extracts to create a tender, flavorful dessert. A perfect treat, it promises a satisfying balance between sweetness and crunch in every bite.

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I recently tried Ina Garten Almond Cake and was impressed with how its simple ingredients create such a rich flavor. I love that the recipe only uses things like 1 1/2 cups sliced raw almonds, almond flour, baking powder, salt, 4 large eggs, pure maple syrup, olive oil, almond extract, vanilla extract, and powdered sugar.

The almonds and almond flour not only give it a unique, nutty taste like the ones found in Italian almond ricotta cake and those lone almond cakes you sometimes read about, but also add protein and healthy fats. The maple syrup and powdered sugar work together to give the cake a balanced sweetness that even satisfies a dessert craving without being too heavy.

I made this recipe for about 8 people in just 30 minutes. Its nutritional value and simplicity makes it a great choice for a quick and tasteful dessert that still pays homage to classic almond dessert recipes.

Why I Like this Recipe

I really love this recipe because it gives me a perfect mix of textures and flavors. First, I like how the raw almonds add a crunchy feel to the soft, moist cake. It makes every bite interesting. Second, the combination of almond extract and vanilla with maple syrup makes a really unique and slightly nutty sweetness that isn’t overpowering like some cakes can be. Third, I appreciate that the recipe is pretty straight forward and reminds me of home cooking; the instructions are easy to follow and it makes me feel like I did something really tasty with my own hands. Finally, I love that you can choose between olive oil or avocado oil depending on what you have, which means I can tweak it a bit and still end up with something that I enjoy every time.

Ingredients

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Almonds: fiber, protein, healthy fats, and a crunchy texture that adds rich flavor.
Almond Flour: offers a nutty taste, supports a moist texture, and is rich in protein.
Maple Syrup: a natural sweetener that improves flavor and adds moisture without artificial stuff.
Olive Oil: a healthy fat that gives a smooth, moist texture and subtle fruity notes.
Eggs: provide protein and structure while adding extra moisture and rich flavor to the batter.
Salt: enhances flavors and balances sweetness in this tantalizing almond cake recipe.
Baking Powder: helps the cake rise and gives an airy, soft crumb without a heavy texture.

Ingredient Quantities

1 1/2 cups sliced raw almonds

1 1/2 cups almond flour

2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs

2/3 cup pure maple syrup

1/2 cup olive oil (or avocado oil)

1 1/2 teaspoons almond extract

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round cake pan with some olive oil or avocado oil.

2. In a large bowl, beat the eggs until they look frothy, then stir in the pure maple syrup, olive oil (or avocado oil), almond extract, and vanilla extract.

3. In a separate bowl, mix together the almond flour, baking powder, salt, and powdered sugar.

4. Slowly add the dry ingredients into the wet mixture and stir until everything is just combined.

5. Gently fold in the 1 1/2 cups of sliced raw almonds into the batter.

6. Pour the batter into the prepared pan, smoothing the top with a spatula. If you want a nuttier top, you can spread a few extra almond slices on top.

7. Place the pan in the oven and bake for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

8. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.

9. Transfer the cake to a wire rack to cool completely.

10. Slice into 8 pieces and dust with a little extra powdered sugar if desired before serving. Enjoy your almond cake!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9-inch round cake pan (to be greased with olive or avocado oil)
3. A large mixing bowl (for beating eggs and mixing wet ingredients)
4. A separate bowl (for mixing dry ingredients)
5. Electric mixer or whisk (to beat the eggs until frothy)
6. Spatula (to stir the batter and smooth the top)
7. Measuring cups and spoons (for accurate measurements)
8. Cooling rack or wire rack (for cooling the baked cake)
9. Toothpick (to check if the cake is done)

FAQ

Q: How long does this cake take to make?

A: It usually takes about 45 minutes to an hour from start to finish, but your oven might make it cook a bit faster or slower.

Q: Can I swap almond flour with another type of flour?

A: Almond flour is really important to get that nutty flavor, so if you substitute it your cake might not taste the same.

Q: Is there another sweetener I can use instead of maple syrup?

A: You could try honey, but keep in mind that it could change the flavor and texture of the cake a bit.

Q: Do I need to toast the almonds before using them?

A: No, you don't need to. Using raw almonds here helps keep the texture just right and it gives a more delicate flavor.

Q: Can I make this cake ahead of time?

A: Yeah, you can make it ahead and store it in an airtight container for up to three days. Just dust a little powdered sugar on top before serving.

Ina Garten Almond Cake Recipe Substitutions and Variations

Almond Flour: You can use homemade almond meal (just blend raw almonds until fine) if you dont have almond flour on hand.
Pure Maple Syrup: Honey or agave nectar makes a good swap, but keep in mind the taste will be a bit different.
Olive Oil: If you dont got olive oil, avocado oil works great too, or you could even use a light vegetable oil.
Baking Powder: If you run out, mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar to replace every teaspoon of baking powder.
Powdered Sugar: You can quickly make your own by processing granulated sugar in a blender until it’s fine.

Pro Tips

• If you can let the eggs sit at room temp for a bit before you beat them then it helps the batter mix better and makes the cake come out lighter
• Make sure you gently mix in the dry ingredients – over stirring can make the cake dense and heavy
• Try lightly toasting the sliced almonds before folding them into the batter if you want an extra crunchy texture and deeper nutty flavor
• Sift the powdered sugar before adding it to the dry mixture so that there isnt any clumping and your cake gets a smoother texture

Ina Garten Almond Cake Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

280

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9-inch round cake pan (to be greased with olive or avocado oil)
3. A large mixing bowl (for beating eggs and mixing wet ingredients)
4. A separate bowl (for mixing dry ingredients)
5. Electric mixer or whisk (to beat the eggs until frothy)
6. Spatula (to stir the batter and smooth the top)
7. Measuring cups and spoons (for accurate measurements)
8. Cooling rack or wire rack (for cooling the baked cake)
9. Toothpick (to check if the cake is done)

Ingredients

1 1/2 cups sliced raw almonds
1 1/2 cups almond flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
2/3 cup pure maple syrup
1/2 cup olive oil (or avocado oil)
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

Directions

Preheat your oven to 350°F and grease a 9-inch round cake pan with some olive oil or avocado oil.
In a large bowl, beat the eggs until they look frothy, then stir in the pure maple syrup, olive oil (or avocado oil), almond extract, and vanilla extract.
In a separate bowl, mix together the almond flour, baking powder, salt, and powdered sugar.
Slowly add the dry ingredients into the wet mixture and stir until everything is just combined.

Gently fold in the 1 1/2 cups of sliced raw almonds into the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula. If you want a nuttier top, you can spread a few extra almond slices on top.
Place the pan in the oven and bake for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Transfer the cake to a wire rack to cool completely.
Slice into 8 pieces and dust with a little extra powdered sugar if desired before serving. Enjoy your almond cake!

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.