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This gorgeous almond flour dessert boasts amazing moistness and feel, paired with sweet richness from real maple syrup. Every bite shows off a soft inside packed with nutty almond notes, making it a fancy treat for any gathering.
We've come to rely on this dessert in our home. When we made it at our last party, folks couldn't stop talking about its lush texture and spot-on sweetness.
Key Components
- Top-Quality Almond Flour: Go for finely milled blanched type to get the right feel. Fresh stuff should smell sweet and nutty
- Almond Slices: Look for ones cut evenly with uniform light color
- Rich Maple Syrup: Grab grade A dark for the fullest taste
- Eggs Not From Fridge: Must be warm for proper mixing
- Great Cooking Oil: Mild olive or avocado oil gives the best moisture
- Real Flavor Drops: Natural almond and vanilla boosters make it taste genuine
- New Baking Powder: Needed for good lift
- Thin Sea Salt: Cuts sweetness and lifts all flavors
Making Instructions
- Oven Setup:
- Put rack in middle and warm oven to 350°F for even cooking.
- Nut Work:
- Brown almond slices until they turn gold, keeping an eye on the color.
- Bowl Tasks:
- Mix wet stuff together first, dry stuff second, then join them.
- Last Steps:
- Pour mix into ready pan, sprinkle with toasted nuts and salt.
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You've got to nail the almond extract amount exactly - just a tiny bit too much or too little will really change how it tastes.
Time Management
Toast your almonds ahead to save time. Get this done first while you pull out everything else you need. This keeps things moving smoothly and makes sure the nuts taste their best.
Pairing Ideas
Add some berries for pretty colors and nice tartness. You might also try it with plain whipped cream or a thin stream of warm honey to make it look extra special.
Switch-Up Options
Try using other nuts like toasted hazelnuts or pistachios instead. A bit of lemon zest or warm spices such as cardamom can bring new flavors while keeping the cake's fancy feel.
Keeping Fresh
Pop it in a sealed container at room temp for up to three days. If your place is muggy, stick it in the fridge but let it warm up before eating for the best taste and feel.
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This trusty recipe always turns out great, making it perfect for casual get-togethers or fancy dinners. Its amazing mix of flavors and textures makes it stand out among all your baking projects.
Frequently Asked Questions
- → Can I use something other than maple syrup?
- Sure! Agave syrup or honey works just as well. Just use the same amount as the maple syrup.
- → How should I store extra cake?
- Keep it in an airtight container for up to 3 days on the counter or store it in the fridge for a week.
- → Why bother toasting the almonds?
- Toasted almonds add a richer, nuttier flavor and extra crunch on top of the cake.
- → Can you freeze this cake for later?
- Absolutely! Wrap it tightly in plastic wrap followed by foil, then freeze for up to 3 months.
- → Do I need a springform pan for this cake?
- Nope! An 8-inch round pan works great. Just line it with parchment paper, and you're all set.