Ina Garten Almond Cake Recipe

This Ina Garten Almond Cake Recipe is a moist and rich recipe, which includes almond paste and almond extract. It’s a classic, foolproof recipe, ready in about 50 minutes.

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Ina Garten Almond Cake Recipe Ingredients

• 8 ounces almond paste, broken into small pieces
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 4 large eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar, for dusting (optional)

How To Make Ina Garten Almond Cake Recipe

1. Preheat the oven: Preheat to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Blend almond paste and sugar: In a stand mixer with paddle attachment, mix almond paste and sugar on medium speed until the mixture is crumbly and well blended.
3. Add butter and eggs: Add the softened butter and beat until light and fluffy. Add eggs one at a time, mixing well after each.
4. Mix in extracts: Stir in almond extract and vanilla extract until combined.
5. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just incorporated.
6. Pour and bake: Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or drizzle with glaze before serving.

Recipe Tips

• What’s the best almond paste to use?
  Use canned almond paste—not marzipan—for authentic flavor and proper texture.
• Can I use a hand mixer?
  Yes, though a stand mixer makes it easier to break down the almond paste.
• How do I prevent overbaking?
  Start checking at the 40-minute mark and use a toothpick to test the center.
• Can I add toppings?
  A light glaze, sliced almonds, or fresh berries make great toppings.
• What if I don’t have parchment paper?
  Grease and flour the pan thoroughly for easy release.

What To Serve With Almond Cake

This cake pairs beautifully with:

• Fresh raspberries or strawberries
• Whipped cream or mascarpone
• A cup of espresso or hot tea
• Vanilla bean ice cream
• Lemon or orange glaze drizzle

How To Store Almond Cake

Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

Almond Cake Nutrition Facts

(Estimated per slice, based on 8 servings)

• Calories: 480
• Carbohydrates: 40g
• Protein: 6g
• Fat: 34g
• Saturated Fat: 16g
• Sugar: 29g
• Sodium: 190mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Is almond paste the same as almond butter?
No, almond paste is sweetened and has a firmer texture—do not substitute.

Can I use this recipe for cupcakes?
Yes, divide the batter among muffin tins and bake for 20–25 minutes.

Does this cake need frosting?
It’s delicious without, but you can add glaze or whipped cream if desired.

Can I make it in advance?
Yes, it tastes even better the next day as the flavors settle.

Try More Recipes:

• Ina Garten Lemon Cake With Cream Cheese Frosting Recipe
• Ina Garten Vanilla Cake Recipe
• na Garten White Cake Recipe