French Almond Cake

    Let me start by saying that this cake is divine. I don’t use that word often, but it truly is. So moist, so decadent, and most importantly, SO EASY. Let’s all be honest, easy is key. It’s what we’re all going for because who really has time for anything else? Our schedules are busy enough as it is and no one has hours to devote to baking, let alone sleep. I’m working with recipes that are simple, yet flavorful. That’s where this cake comes in. I found this recipe on “The Cafe Sucre Farine” and fell in love. I guarantee you will as well. In fact, there’s a lot to like on that site. It’s been fun tooling aroud on their site. So many great things to draw inspiration from.

 Back to the food, I love almonds. I snack on them at home with cheese and I really like them in my desserts. It’s such a light flavor and it isn’t overpowering, making it versatile. What brightens this up is the glaze, which has orange juice and zest in it. Guys, it’s just so good. 

What you’ll need:

For the cake

  • 1 1/2 cups All Purpose Flour
  • 3/4 cup Almond Flour
  • 3 tsp Baking Powder
  • 1 1/2 cups Granulated Sugar
  • 3/4 tsp Salt
  • 3/4 cup Greek Yogurt (Or Yogurt)
  • 4 Large Eggs
  • 1 teaspoon Almond Extract
  • 2 teaspoons Vanilla Extract
  • 3/4 cup Sunflower Oil
  • 1/2 cup Shaved Almonds

For the glaze

  • 1 tsp Orange Zest
  • 3 tbsp Fresh Orange Juice
  • 3/4 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Almond Extract

  PREHEAT OVEN TO 350 DEGREES

Before you get started, make sure you’ve already greased and lined a 9 in cake pan (see my method in previous posts). Set it aside for (obvious) future use.

Next you’ll want to take a baking sheet and spread the 1/2 cup of almonds into a thin layer. For the next fifteen or so minutes, and in increments of 5 minutes, you’ll want to turn them until they are a nice golden brown. Remove them and allow them to cool until you’re ready for them.

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Using a large bowl, combine the eggs, yogurt and sugar, stirring them until they are well-blended. Once you’re done with that, add the all-purpose flour, baking soda, almond flour, salt and both of the extracts; make sure to stir thoroughly. Lastly, add the sunflower oil. This is where you will think you’ve ruined it, but you haven’t. The trick is to power through it and just keep mixing. Eventually, it’ll settle. This takes roughly 2-3 minutes.

     Finally, you’ll want to pour that delicious batter into the pan you prepared and set aside earlier. Place in the oven and bake for 35-45 minutes, or until done. You’ll want to test the cake with a toothpick to make sure it’s perfect. Simply poke into the center, and if it comes out clean, you are good to go! If you’re like me, your cake may brown a little quicker than the rest of your cake. Quick fix, just place a piece of foil on top, making sure it’s loose. I’ve read this before and only recently needed to use that tip and had no idea just how handy it was. Once your cake is ready, place on a wire rack to cool for about 10 minutes; then turn it out of pan onto rack when finished.

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     While you’re waiting on the cake, let’s get down to that glaze. Once again, it’s so simple. Are you starting to see a trend here? Place the orange zest, orange juice, powdered sugar and both extract in a small bowl and stir with a whisk until smooth. My kitchen smelled so good when making this. It’s the zest. I think I even stated it in my previous post. While the cake is still warm, you want to gently pat the glaze onto the cake until every last bit is gone. If it drips everywhere that’s okay and I wholeheartedly encourage that. This is where you want to make sure to use those almonds and sprinkle them across the top of the cake and allow it to cool completely. For finishing touches, lightly sprinkle with powered sugar.

AND YOU’RE DONE.

    I am notoriously impatient when it comes to waiting to eat. I took the picture below and then IMMEDIATELY threw that entire piece of cake into my mouth (and several slices afterwards). I use my co-workers and guests as a test audience and I’ve been getting nothing short of glowing reviews. This cake is a keeper. Enjoy!
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