Mohamed Shili This delicious Julia Child Almond Cake is a simple, nutty dessert that’s quick to make and full of flavor. With a light, moist texture from almond flour and a touch of sweetness from shredded coconut, it’s perfect for any occasion. You can easily swap ingredients for what you have on hand!
Ingredients Needed
- 2 cups almond flour
- 2 tsp baking powder
- ¼ tsp salt (omit if using salted butter)
- ½ cup shredded coconut (unsweetened, dessicated coconut also works)
- ½ cup melted unsalted butter
- ⅔ cup white granulated sugar
- 4 large eggs (room temperature)
- 1½ tsp vanilla extract
- ¼ cup sliced almonds
- 2 tbsp powdered sugar (for dusting, optional)
How To Make Almond Cake
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (180°C) and grease a 9-inch springform cake pan. For easier removal, line the bottom with parchment paper.
- Mix Dry Ingredients: In a bowl, combine the almond flour, baking powder, salt, and shredded coconut. Whisk well to combine and set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and fully mixed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture and whisk until everything is fully incorporated.
- Pour Batter into Tin: Pour the batter into the prepared cake pan. Scatter the sliced almonds evenly on top.
- Bake the Cake: Bake for about 30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 20 minutes.
- Remove and Dust with Powdered Sugar: After cooling, carefully remove the cake from the pan, transfer it to a serving plate or cake stand. Dust with powdered sugar before serving, if desired.
Recipe Tips
- Use room temperature eggs and butter: This helps the batter mix better, creating a smoother texture.
- Don’t overmix the batter: Mix just until everything is combined to avoid a dense cake.
- Check the cake with a toothpick: Insert a toothpick into the center to check if it’s done; it should come out clean or with a few moist crumbs.
- Let the cake cool before removing from the pan: Cooling for 20 minutes makes it easier to remove the cake without breaking it.
- Use fresh almond flour for the best flavor: Fresh almond flour gives the cake a better texture and taste than old flour.
How To Store Leftovers
- Refrigerate: Store leftover almond cake in an airtight container in the fridge for up to 4 days.
- Freeze: To freeze, wrap leftover almond cake tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. To thaw, leave the cake at room temperature for a few hours or overnight before serving.
Nutrition Fact
Serving Size: 1 slice (96g)
Calories: 330
Total Fat: 19g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 179mg
Sodium: 182mg
Total Carbohydrates: 41g
Dietary Fiber: 1.1g
Sugars: 23g
Protein: 5.8g
Potassium: 100.9mg
More Julia Child Recipes:
Julia Child Almond Cake
Description
This delicious Julia Child Almond Cake is a simple, nutty dessert that’s quick to make and full of flavor. With a light, moist texture from almond flour and a touch of sweetness from shredded coconut, it’s perfect for any occasion. You can easily swap ingredients for what you have on hand!
Ingredients
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (180°C) and grease a 9-inch springform cake pan. For easier removal, line the bottom with parchment paper.
- Mix Dry Ingredients: In a bowl, combine the almond flour, baking powder, salt, and shredded coconut. Whisk well to combine and set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and fully mixed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture and whisk until everything is fully incorporated.
- Pour Batter into Tin: Pour the batter into the prepared cake pan. Scatter the sliced almonds evenly on top.
- Bake the Cake: Bake for about 30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 20 minutes.
- Remove and Dust with Powdered Sugar: After cooling, carefully remove the cake from the pan, transfer it to a serving plate or cake stand. Dust with powdered sugar before serving, if desired.
Notes
- Use room temperature eggs and butter: This helps the batter mix better, creating a smoother texture.
- Don’t overmix the batter: Mix just until everything is combined to avoid a dense cake.
- Check the cake with a toothpick: Insert a toothpick into the center to check if it’s done; it should come out clean or with a few moist crumbs.
- Let the cake cool before removing from the pan: Cooling for 20 minutes makes it easier to remove the cake without breaking it.
- Use fresh almond flour for the best flavor: Fresh almond flour gives the cake a better texture and taste than old flour.
Julia Child Almond Cake
