0 from 453 votes
French Almond Cake
An incredibly delicious cake and it's incredibly easy! One-bowl, no-mixer, just-a -few-minutes-to-throw together!
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 16 Servings
Calories: 259 kcal
Course:
Dessert
Cuisine:
French
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
Instructions
- Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2 inch tall sides) with baking spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
- 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 (these will be used at the end to top the cake).
- 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.
- In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
- Add the all-purpose flour, almond flour, baking powder, salt and extracts. Stir to combine.
- 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.
- 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.
- While the 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 the toasted almonds over the top of cake while glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar and serve.
Cup of Yum
Notes
- *Spray foil lightly with cooking spray or rub with a bit of oil to prevent cake from sticking to the foil.
Nutrition Information
Calories
259kcal
(13%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Cholesterol
41mg
(14%)
Sodium
129mg
(5%)
Potassium
134mg
(4%)
Sugar
25g
(50%)
Vitamin A
65IU
(1%)
Vitamin C
1.6mg
(2%)
Calcium
69mg
(7%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 259
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 129mg | 5% |
| Potassium | 134mg | 3% |
| Sugar | 25g | 50% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.