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This moist, elegant cake made with almond flour gets its wonderful sweetness from real maple syrup. You'll love how each bite offers a soft, tender texture packed with nutty almond goodness - it's fancy enough for any dinner party!
We've made this so many times it's become our go-to dessert. When we served it at our last dinner party, everyone kept asking what made it so moist and how we got the sweetness just right.
Key Ingredients
- Blanched Almond Flour: Get the fine-ground kind for the best results. It should smell nutty and sweet when fresh
- Sliced Almonds: Look for ones that are evenly cut with a nice cream color
- Dark Maple Syrup: Go for grade A dark to get the fullest flavor
- Eggs at Room Temperature: This really matters for getting everything to mix properly
- Good Oil: Light olive or avocado oil makes it super moist
- Real Extracts: Natural almond and vanilla extracts make it taste way better
- Baking Powder: Make sure it's fresh so your cake rises right
- Fine Sea Salt: Brings out sweetness and makes flavors pop
Cooking Steps
- Oven Setup:
- Put your rack in the middle and warm the oven to 350°F for even baking.
- Almond Toasting:
- Brown those sliced almonds until they turn golden, but keep an eye on them.
- Bowl Strategy:
- Mix all your wet stuff in one bowl, dry stuff in another, then put them together.
- Final Assembly:
- Pour your batter into your pan, then sprinkle those toasted almonds and a bit of salt on top.
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Be super careful measuring the almond extract - just a tiny bit too much can totally change how your cake tastes.
Time-Saving Approach
Toast your almonds first while you're getting everything else ready. This helps everything flow better and makes sure those nuts develop their best flavor before they go on the cake.
Pairing Ideas
Try adding some fresh berries for a pop of color and tangy flavor. A dollop of plain whipped cream or a little warm honey drizzled on top makes it look even fancier.
Mix It Up Options
Try swapping in toasted hazelnuts or pistachios if you want something different. Adding some lemon zest or a pinch of cardamom can bring new flavors while still keeping it classy.
Keeping It Fresh
Keep it in a sealed container on your counter for up to three days. If your kitchen's humid, stick it in the fridge but let it come back to room temp before eating for the best taste.
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You can count on this recipe every time, whether you're just making dessert for family or hosting a fancy dinner. The perfect balance of nutty flavor and soft texture makes it stand out from other cakes.
Common Questions
- → Can I replace maple syrup with another sweetener?
- Definitely! Honey or agave syrup works just as well. Use the same amount as the maple syrup.
- → How should I store the leftovers?
- Keep leftovers in an airtight container on the counter for up to 3 days or refrigerate for up to a week.
- → Why do I need to toast the almond slices?
- Toasting brings out their deep nutty flavor and adds a nice crunch to the topping.
- → Can I freeze this cake to save for later?
- Absolutely! Wrap it tightly in plastic wrap and foil, then freeze it for up to three months.
- → Is a springform pan required for this recipe?
- Nope! You can use an 8-inch round pan instead. Just line it with parchment paper for easier removal.