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Tuesday, September 25, 2018

Easy French Almond Cake

Easy French Almond Cake
This French Almond Cake is incredibly delicious and incredibly easy. One-bowl, no-mixer and just a few minutes to throw together!
Think of this French Almond Cake as an early little Christmas gift. Why give a Christmas gift when December’s barely gotten started? Well, just because I knew you were going to need it.
French Almond Cake
An incredibly delicious cake and it's incredibly easy! One-bowl, no-mixer, just-a -few-minutes-to-throw together!
Author: Chris Scheuer
Course: Dessert
Cuisine: French
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 16 Servings
Calories: 259 k cal

Ingredients
  • ¾ cup plain yogurt or Greek yogurt
  • 1½ cups granulated sugar
  • 4 large eggs
  • 1½ cups all purpose flour
  • ¾ cup almond flour 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
  • For the glaze:
  • 1 teaspoon finely grated orange zest
  • 3 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¾ cup powdered sugar plus more for sprinkling
  • 1/2 cups sliced almonds
US Customary - Metric
Instructions
  1. Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan with baking spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
  2. Place almonds in a small baking pan. Spread to a single layer. Bake for 15 minutes or until just beginning to turn pale golden brown, stirring every 5 minutes. Remove from oven and set aside to cool.
  3. Combine the orange zest, orange juice, powdered sugar and extracts in a small bowl for the glaze. Stir with a whisk until smooth. Cover and set aside.
  4. In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
  5. Add the all-purpose flour, almond flour, baking powder, salt and extracts. Stir to combine.
  6. Add the oil and stir well. Don't worry, at first it will seem to separate, but keep stirring till smooth. This might take 2-3 minutes.
  7. Pour the batter into prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. Cover loosely with foil if getting too brown near the end and cake is still not done*. Be careful not to over bake. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
  8. While cake is still warm, using a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle almonds over top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar and serve.
Recipe Notes
*Spray foil lightly with cooking spray or rub with a bit of oil to prevent cake from sticking to the foil.


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