Ina Garten's Simple Almond Cake (Print version)

A moist, fragrant almond flour cake with maple syrup, almond extract, and a crisp sliced almond topping.

# Ingredients:

For the cake

01 - 2 cups (200 g) fine blanched almond flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon fine sea salt
04 - 3 large eggs, room temperature
05 - 1/2 cup (120 ml) pure maple syrup
06 - 1/4 cup (60 ml) neutral oil, such as avocado or grapeseed
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon almond extract

For the topping

09 - 1/3 cup (30 g) sliced almonds
10 - 1 tablespoon powdered sugar, optional for serving

# Instructions:

01 - Heat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - Whisk the almond flour, baking powder, and salt in a medium bowl until evenly combined.
03 - In a large bowl, whisk the eggs, maple syrup, oil, vanilla extract, and almond extract until smooth.
04 - Add the dry ingredients to the wet ingredients and stir with a spatula just until the batter is even and no dry almond flour remains.
05 - Spread the batter in the prepared pan and smooth the top. Scatter the sliced almonds evenly over the batter.
06 - Bake for 28-34 minutes, until the top is golden, the center springs back lightly, and a toothpick comes out with moist crumbs.
07 - Cool in the pan for 15 minutes, then turn out onto a rack and cool completely. Dust lightly with powdered sugar before slicing if desired.

# Good to know:

01 - Use fine blanched almond flour for the softest crumb.
02 - Cool fully before slicing for neat wedges.
03 - Store covered at room temperature for 2 days or refrigerate for up to 5 days.

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