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Ina Garten Almond Cake

Ina Garten Almond Cake
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Ina Garten Almond Cake is a moist, tender, and nutty dessert cake featuring almond meal and buttermilk for a rich texture and intense almond flavor. Simple to make with accessible ingredients, this elegant cake is perfect for both casual and formal occasions, offering versatility for various flavor customizations and topping options.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups almond meal
  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 4 large eggs
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup buttermilk
  • 1 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Prep and preheat: Start by preheating your oven to 350°F (175°C). Butter and flour a 9-inch springform pan to ensure easy removal and even baking.
  2. Mix dry ingredients: In a bowl, whisk together the almond meal, all-purpose flour, baking powder, and salt until evenly combined to ensure proper rising and even texture.
  3. Beat eggs and sugar: In a separate large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until the mixture is pale, fluffy, and nearly doubled in volume, creating the light structure for the cake.
  4. Add wet ingredients: Slowly mix in the melted butter, buttermilk, and almond extract into the egg mixture, blending gently so as to keep the batter airy and smooth.
  5. Combine dry and wet: Fold the dry ingredients into the wet mixture carefully and gradually until completely incorporated without over-mixing, which could toughen the cake.
  6. Bake: Pour the batter into the prepared pan and bake for about 35 to 40 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.
  7. Cool and serve: Let the cake cool in the pan for 10 minutes, then run a knife along the edges before releasing the springform. Allow to cool completely on a wire rack before slicing.

Notes

  • Use fresh almond meal for the best flavor, preferably recently ground rather than pre-packaged.
  • Don’t overbeat eggs; beat just until fluffy to incorporate air but avoid deflating the batter when folding in dry ingredients.
  • Ensure eggs, butter, and buttermilk are at room temperature for even mixing and optimal texture.
  • Check doneness starting at 30 minutes to avoid overbaking, as oven temperatures may vary.
  • Cool the cake in the pan to prevent cracking or shrinking.

Nutrition

Keywords: Ina Garten, almond cake, almond meal cake, moist cake, nutty cake, easy dessert, gluten-free option, simple cake recipe

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