Indulge in the rich, nutty flavors of Ina Garten’s Almond Cake—a moist and tender dessert that perfectly balances simplicity and sophistication. This cake, featuring almond paste and a hint of vanilla, is an excellent choice for both casual gatherings and special occasions.
Why You’ll Love This Recipe
- Rich Almond Flavor: The use of almond paste imparts a deep, authentic almond taste.
- Moist and Tender Texture: A buttery crumb ensures each bite is soft and indulgent.
- Elegant Yet Simple: With straightforward ingredients and steps, it’s accessible to bakers of all levels.
- Versatile Serving Options: Pairs wonderfully with various toppings and accompaniments.
Ingredients
- Almond paste: 8 ounces, broken into small pieces
- Granulated sugar: 1 cup
- Unsalted butter: 1 cup (2 sticks), softened
- Eggs: 4 large
- Almond extract: 1 teaspoon
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 cup
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Powdered sugar: For dusting (optional)
Step-by-Step Directions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure easy removal.
2. Prepare the Batter
- In a stand mixer fitted with the paddle attachment, combine the almond paste and granulated sugar. Mix on medium speed until the mixture is crumbly and well blended.
- Add the softened butter and beat until light and fluffy.
- Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next.
- Mix in the almond and vanilla extracts until well combined.
3. Add Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overmixing.
4. Bake the Cake
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Serve
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar or drizzle with a light glaze if desired.
Variations
- Chocolate Almond Cake: Add 1/4 cup of cocoa powder to the batter for a chocolaty twist.
- Citrus-Infused Almond Cake: Incorporate 1 teaspoon of freshly grated orange or lemon zest into the batter for a refreshing citrus note.
- Almond Coconut Cake: Fold in 1/2 cup of shredded coconut to introduce a tropical flavor.
- Gluten-Free Almond Cake: Substitute all-purpose flour with almond flour to make the cake gluten-free, resulting in a denser texture but maintaining rich flavor.
Servings and Timing
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: Approximately 1 hour
Storage and Reheating
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Refrigeration: For extended freshness, refrigerate the cake for up to a week.
- Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I use almond flour instead of almond paste?
No, almond flour cannot replace almond paste in this recipe. Almond paste provides a distinct texture and concentrated flavor that almond flour lacks.
How should I store the almond cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 2 months.
Can I make this cake gluten-free?
Yes, by substituting all-purpose flour with almond flour, you can create a gluten-free version. Note that this will result in a denser texture.
What toppings complement almond cake?
The cake pairs well with whipped cream, fresh berries, a light glaze, or a dusting of powdered sugar. Toasted almond slices also add a delightful crunch.
Is it possible to add fruit to the batter?
Yes, folding in fresh berries or thinly sliced stone fruits can add moisture and flavor. Adjust baking time as needed to ensure the cake is fully cooked.
Can I prepare this cake in advance?
Absolutely. The cake maintains its moisture and flavor for several days, making it an excellent make-ahead dessert.
What type of almond paste is best?
Opt for high-quality almond paste for the best flavor. Avoid marzipan, as it contains more sugar and a different texture.
How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly and line the bottom with parchment paper to ensure easy removal.
Can I use a different size pan?
A 9-inch round pan is standard, but an 8-inch pan can be used for a taller cake. Adjust baking time accordingly and monitor for doneness.
What can I serve with this cake?
The almond cake pairs beautifully with coffee or tea and can be enhanced with a side of vanilla ice cream or a dollop of crème fraîche.
Conclusion
Ina Garten’s Almond Cake is a delightful dessert that combines rich flavors with a moist, tender crumb. Its versatility and straightforward preparation make it a must-try for both novice and experienced bakers. Whether enjoyed on its own or adorned with your favorite toppings, this cake is sure to impress and satisfy.
Ina Garten’s Almond Cake: A Delightful Dessert Experience
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Indulge in the rich, nutty flavors of Ina Garten’s Almond Cake, a moist and tender dessert made with almond paste and a hint of vanilla. Perfect for casual gatherings or special occasions, this simple yet elegant cake is sure to impress.
Ingredients
- 8 oz almond paste, broken into small pieces
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare the Batter:
- In a stand mixer with a paddle attachment, combine almond paste and sugar. Mix until crumbly.
- Add softened butter and beat until light and fluffy.
- Incorporate eggs one at a time, mixing thoroughly after each addition.
- Mix in almond and vanilla extracts until well combined.
- Add Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry mixture to wet ingredients, mixing just until combined.
- Bake the Cake:
- Pour batter into the prepared cake pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with glaze before serving, if desired.
Notes
- Chocolate Almond Cake: Add 1/4 cup cocoa powder to the batter.
- Citrus-Infused Almond Cake: Incorporate 1 tsp grated orange or lemon zest.
- Almond Coconut Cake: Fold in 1/2 cup shredded coconut.
- Gluten-Free Almond Cake: Substitute almond flour for all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: Almond cake, Ina Garten dessert, moist almond cake, easy almond cake recipe, almond paste cake
