Print

Ina Garten’s Almond Cake

Ina Garten Almond Cake
Print Recipe

This elegant, moist almond cake features a fine, tender crumb and rich nutty flavor from almond paste and extract. It’s finished with a simple glaze that soaks into the warm cake, creating a delightful texture perfect for afternoon tea or dessert.

Ingredients

Scale
  • For the Cake:
  • 1/2 lb (8 oz) almond paste, at room temperature
  • 1 cup granulated sugar
  • 1/2 lb (2 sticks) unsalted butter, at room temperature
  • 4 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 1 cup all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • For the Glaze:
  • 1/2 cup confectioners’ sugar, sifted
  • 2 tbsp freshly squeezed orange juice
  • 1/4 tsp pure vanilla extract

Instructions

  1. Preheat your oven to 350°F / 177°C. Generously butter and flour a 9-inch round cake pan, tapping out any excess flour. This ensures the cake releases cleanly after baking without sticking to the pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature almond paste and granulated sugar. Mix on medium speed for 2-3 minutes until the almond paste is broken down into fine crumbs and fully incorporated with the sugar. This step is crucial for achieving a smooth, non-grainy cake texture.
  3. Add the room-temperature butter to the almond-sugar mixture. Beat on medium-high speed for 3-4 minutes until the mixture is pale, fluffy, and almost doubled in volume. Scrape down the bowl with a rubber spatula halfway through to ensure even mixing. Proper creaming incorporates air, which is essential for the cake’s rise.
  4. With the mixer on low speed, add the eggs one at a time, waiting until each is fully incorporated before adding the next. Add the vanilla and almond extracts with the last egg. Mixing on low prevents the batter from curdling and ensures a smooth, emulsified base.
  5. In a separate medium bowl, whisk together the flour, baking powder, and fine sea salt. This aerates the dry ingredients and evenly distributes the leavening agent, which promotes uniform rising during baking.
  6. With the mixer on the lowest speed, gradually add the dry ingredients to the wet batter. Mix just until the flour disappears and no dry streaks remain, about 30-45 seconds. Overmixing at this stage will develop gluten and make the cake tough.
  7. Pour the batter into the prepared pan and smooth the top with an offset spatula. Gently tap the pan on the counter 2-3 times to release any large air bubbles that could create tunnels in the baked cake.
  8. Bake on the center rack for 45-50 minutes. The cake is done when the top is golden brown, the edges pull away slightly from the pan, and a toothpick inserted into the center comes out clean with a few moist crumbs.
  9. Cool the cake in the pan on a wire rack for 10 minutes. Then, run a thin knife around the edges to loosen it, invert it onto the rack, and carefully remove the pan. Allow it to cool completely. Cooling in the pan briefly sets the structure before unmolding.
  10. While the cake cools, make the glaze: In a small bowl, whisk together the sifted confectioners’ sugar, orange juice, and vanilla extract until completely smooth and free of lumps. Sifting the sugar is non-negotiable for a silky glaze.
  11. Place the completely cooled cake on a serving plate. Using a spoon or a small pitcher, slowly drizzle the glaze over the top, allowing it to drip down the sides naturally. The cake must be cool, or the glaze will melt and absorb unevenly.
  12. Let the glazed cake sit for at least 20-30 minutes to allow the glaze to set before slicing. This resting time lets the flavors meld and the glaze firm up slightly for cleaner slices.

Notes

Storage: Store the cake, covered at room temperature, for up to 3 days. For longer storage, wrap unglazed cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight at room temperature before glazing and serving. Reheating is not recommended, as it can dry out the cake.

Nutrition

Keywords: ina garten almond cake, almond cake recipe, easy almond cake, moist almond cake, almond paste cake, tea cake, dessert cake, baking with almond paste, bundt cake, afternoon tea dessert, nut cake, simple glaze cake

Find it online: https://inagartendishes.com/ina-garten-almond-cake/