Soft Almond Cake (Print Version)
# Ingredients:
01 -
2 cups of fine almond flour, blanched
02 -
¼ cup raw almond slices, extra for topping
03 -
½ cup pure maple syrup
04 -
3 large eggs
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2 teaspoons of baking powder
06 -
½ teaspoon of vanilla essence
07 -
1 teaspoon almond flavoring
08 -
2 tablespoons avocado or olive oil
09 -
¼ teaspoon of salt
10 -
Optional: powdered sugar to finish
# Instructions:
01 -
Turn on your oven and set it to 350°F. Spray some cooking oil evenly in an 8-inch round or springform baking pan.
02 -
On a small baking sheet, spread out the raw almond slices. Pop them in the oven for about 4-5 minutes until they're a light golden color. Cool them off afterward.
03 -
In a medium mixing bowl, stir together the almond flour, salt, and baking powder.
04 -
Whisk eggs with almond and vanilla extracts, syrup, and oil in a big bowl until you get a smooth mixture.
05 -
Pour the dry mixture into the wet one. Stir until the batter looks smooth and no lumps remain.
06 -
Fill your greased pan with the batter. Sprinkle on those cooled toasted almonds, spreading them evenly on top.
07 -
Place in the oven for 20–25 minutes. The top should brown nicely, and a toothpick poked in the center needs to come out clean.
08 -
Take it out when done and let it stay in the pan until it cools completely.
09 -
When cool, sprinkle with a touch of powdered sugar and extra almond slices, if you like.
# Notes:
01 -
For the best results, make sure your almond flour is super fresh.
02 -
You can tweak how sweet it is by using more or less maple syrup.
03 -
Mix thoroughly to steer clear of batter that's too dense or lumpy.
04 -
Don’t skimp on greasing and lightly flouring your pans to avoid sticking.
05 -
Switch things up with toppings like powdered sugar or almond slices, or get creative!