Mohamed Shili This delicious almond cake from Joanna Gaines is a quick and easy dessert that’s perfect for any occasion. Made with creamy yogurt, fragrant almond flour, and a hint of citrus, it’s moist, flavorful, and topped with toasted almonds for a delightful crunch. You’ll love how simple it is to whip up using everyday ingredients!
Recipe Ingredients:
For the almonds:
- ½ cups sliced almonds
For the glaze:
- 1 teaspoon finely grated orange zest
- 3 tablespoons fresh orange juice
- ¾ cup powdered sugar plus more for sprinkling
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the cake:
- ¾ cup plain yogurt or Greek yogurt
- 1½ cups granulated sugar
- 4 large eggs
- 1½ cups all purpose flour
- ¾ cup almond flour, not almond meal
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- ¾ cup sunflower oil, grape seed or canola oil
How To Make Almond Cake Recipe?
- Preheat the oven: Preheat the oven to 175°C / 350°F. Spray a 23cm / 9-inch round cake pan (with sides at least 5cm / 2 inches tall) with baking spray. Line the bottom with parchment paper and lightly spray the paper. Set aside.
- Toast the almonds: Spread the sliced almonds in a single layer on a small baking tray. Bake for 15 minutes, stirring every 5 minutes, until pale golden brown. Remove from the oven and let cool.
- Prepare the glaze: In a small bowl, whisk together the orange zest, orange juice, powdered sugar, vanilla extract, and almond extract until smooth. Cover and set aside.
- Mix the wet ingredients: In a large mixing bowl, combine the yogurt, sugar, and eggs. Stir until smooth and well blended.
- Add the dry ingredients: Add the plain flour, almond flour, baking powder, salt, almond extract, and vanilla extract to the bowl. Stir until the batter is smooth.
- Incorporate the oil: Slowly stir in the oil. The mixture may separate at first, but continue stirring for 2–3 minutes until smooth and fully combined.
- Bake the cake: Pour the batter into the prepared pan. Bake for 35–45 minutes, or until the center of the cake feels springy to the touch and a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely cover the cake with foil during the last few minutes of baking.
- Apply the glaze: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack. While the cake is still warm, brush the glaze over the top and sides using a pastry brush. Allow the glaze to soak into the cake.
- Add the almonds and serve: Sprinkle the toasted almonds over the cake while the glaze is still wet, pressing gently to help them adhere. Let the cake cool completely, then dust with powdered sugar before serving.
Recipe Tips:
- Use Yogurt for Moisture: Plain or Greek yogurt adds moisture and a slight tang to the cake, so don’t skip it. Make sure it’s at room temperature for the best mixing results.
- Don’t Overmix the Batter: When combining the dry and wet ingredients, stir just until smooth. Overmixing can make the cake dense.
- Toast Almonds Evenly: Stir the almonds every 5 minutes while toasting to ensure they brown evenly without burning. This enhances their flavor and texture.
- Brush Glaze on While Warm: Apply the glaze when the cake is still warm to help it soak in fully, giving the cake extra flavor and moisture.
- Prevent Overbaking: Keep an eye on the cake during the last 10 minutes of baking. If it browns too quickly, cover it loosely with foil to avoid drying out.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover almond cake cool completely to room temperature. Wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 4 days to keep it fresh and moist.
- Freeze: Allow the almond cake to cool fully, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw the cake at room temperature for several hours before enjoying.
Nutrition Facts
- Calories: 330
- Total Fat: 19g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 80mg
- Potassium: 150mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 7g
Check out More Recipes:
Joanna Gaines Almond Cake
Description
This delicious almond cake from Joanna Gaines is a quick and easy dessert that’s perfect for any occasion. Made with creamy yogurt, fragrant almond flour, and a hint of citrus, it’s moist, flavorful, and topped with toasted almonds for a delightful crunch. You’ll love how simple it is to whip up using everyday ingredients!
Ingredients
For the almonds:
For the glaze:
For the cake:
Instructions
- Preheat the oven: Preheat the oven to 175°C / 350°F. Spray a 23cm / 9-inch round cake pan (with sides at least 5cm / 2 inches tall) with baking spray. Line the bottom with parchment paper and lightly spray the paper. Set aside.
- Toast the almonds: Spread the sliced almonds in a single layer on a small baking tray. Bake for 15 minutes, stirring every 5 minutes, until pale golden brown. Remove from the oven and let cool.
- Prepare the glaze: In a small bowl, whisk together the orange zest, orange juice, powdered sugar, vanilla extract, and almond extract until smooth. Cover and set aside.
- Mix the wet ingredients: In a large mixing bowl, combine the yogurt, sugar, and eggs. Stir until smooth and well blended.
- Add the dry ingredients: Add the plain flour, almond flour, baking powder, salt, almond extract, and vanilla extract to the bowl. Stir until the batter is smooth.
- Incorporate the oil: Slowly stir in the oil. The mixture may separate at first, but continue stirring for 2–3 minutes until smooth and fully combined.
- Bake the cake: Pour the batter into the prepared pan. Bake for 35–45 minutes, or until the center of the cake feels springy to the touch and a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely cover the cake with foil during the last few minutes of baking.
- Apply the glaze: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack. While the cake is still warm, brush the glaze over the top and sides using a pastry brush. Allow the glaze to soak into the cake.
- Add the almonds and serve: Sprinkle the toasted almonds over the cake while the glaze is still wet, pressing gently to help them adhere. Let the cake cool completely, then dust with powdered sugar before serving.
Notes
- Use Yogurt for Moisture: Plain or Greek yogurt adds moisture and a slight tang to the cake, so don’t skip it. Make sure it’s at room temperature for the best mixing results.
- Don’t Overmix the Batter: When combining the dry and wet ingredients, stir just until smooth. Overmixing can make the cake dense.
- Toast Almonds Evenly: Stir the almonds every 5 minutes while toasting to ensure they brown evenly without burning. This enhances their flavor and texture.
- Brush Glaze on While Warm: Apply the glaze when the cake is still warm to help it soak in fully, giving the cake extra flavor and moisture.
- Prevent Overbaking: Keep an eye on the cake during the last 10 minutes of baking. If it browns too quickly, cover it loosely with foil to avoid drying out.
Joanna Gaines Almond Cake
