Maple-Almond Cake
Maple-Almond Cake
About this Recipe
By the time I landed on the recipe for this cake I had tried at least 4 different versions of something that at the time I called “That Elusive Perfect Tea Cake.” To me there is nothing better than a cake that can be eaten all day. A cake which by definition must not be too sweet, so it is completely respectable at breakfast, but sweet enough to feel special after dinner. Ideally it has enough moisture that if by a miracle some is left over it can be eaten in the afternoon with a cup of tea. Do not be fooled by its simple appearance; this cake is a dream.
The Benefits
Almond flour is rich in vitamin E, monosaturated fats that can help lower cholesterol, and antioxidants, which may help reduce the risk of heart disease, diabetes, and cancer. Both almonds and maple syrup are also rich in magnesium, essential for our body's muscle and nerve functions. Studies show that magnesium may help improve blood sugar profiles too.
READ | BAKE: The Joy of Maple Syrup
Ingredients
Makes one 8-inch round cake
- 3 eggs
- 3/4 cup (180 ml) olive oil
- Zest of 1 orange
- 3/4 cup plus 2 Tbsp (210 ml) maple syrup
- 3 cups (336 g) almond flour
- 1½ tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Directions
-
Step 1
Heat the oven to 350ºF. Oil an 8- or 9-inch (20 or 23 cm) round cake (or springform) pan and cover the bottom with parchment. Set aside. -
Step 2
In a large bowl, crack and whisk the eggs. Add the olive oil in a slow steady drizzle while simultaneously whisking the eggs. Zest the orange over the mixture and whisk. Add the maple syrup and whisk. -
Step 3
Add the almond flour, then sprinkle the baking powder, baking soda, and salt evenly over the almond flour and whisk. If the batter feels too thick to whisk, switch to a wooden spoon. -
Step 4
Pour your batter into the cake pan. Bake until a toothpick inserted at the center of the cake comes out clean — about 1 hour, but the exact time will depend on how warm your oven runs. Cool and slice into wedges for serving.
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About the author
Ana Ortiz
Ana Ortiz is a pastry chef, food writer, and founder of Day Into Night — a bespoke catering company based in Brooklyn.
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