Almond
Egyptian Whole Orange with Honey Glaze (Dairy F...
This is a moist, rich dairy free cake that highlights Egypt's delicious oranges.
Egyptian Whole Orange with Honey Glaze (Dairy F...
This is a moist, rich dairy free cake that highlights Egypt's delicious oranges.
Greek Almond Vasilopita
Vasilopita is a traditional Greek cake that is cut at midnight on New Year’s Eve. A coin is usually hidden in the cake and the person who gets it is...
Greek Almond Vasilopita
Vasilopita is a traditional Greek cake that is cut at midnight on New Year’s Eve. A coin is usually hidden in the cake and the person who gets it is...
Mediterranean Harvest with Citrus Glaze
This sophisticated cake is a reminder of the Mediterranean’s wine-making heritage and an ode to its bounty – sunshine, olive oil, almonds, grapes and citrus fruit.
Mediterranean Harvest with Citrus Glaze
This sophisticated cake is a reminder of the Mediterranean’s wine-making heritage and an ode to its bounty – sunshine, olive oil, almonds, grapes and citrus fruit.
Moroccan Lemon Meskouta with Lemon Glaze
This lemon meskouta is a sweet, yet tangy flavorful cake that highlights Morocco’s excellent olive oils.
Moroccan Lemon Meskouta with Lemon Glaze
This lemon meskouta is a sweet, yet tangy flavorful cake that highlights Morocco’s excellent olive oils.
New Zealand Golden Kiwi
This New Zealand Golden Kiwi cake combines olive oil, almonds, golden kiwi and lime into an unforgettable dessert!
New Zealand Golden Kiwi
This New Zealand Golden Kiwi cake combines olive oil, almonds, golden kiwi and lime into an unforgettable dessert!
Italian Almond Ricotta with Lemon Glaze
If you like almonds, you will love this moist, flavorful almond cake. It is a simple, yet rich cake that presents beautifully whether plain, dusted with powdered sugar or baked...
Italian Almond Ricotta with Lemon Glaze
If you like almonds, you will love this moist, flavorful almond cake. It is a simple, yet rich cake that presents beautifully whether plain, dusted with powdered sugar or baked...
Almond Cake How-to Video
Tips & Methods
Baking Tips
- Preheat your oven to 325ºF.
- Grease the recommended pan and line it with parchment paper.
If using a Bundt pan, apply a baking spray made with flour. - For best results, weigh all ingredients and bring them to room temperature.
- Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
- Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let your cake cool for 5-10 minutes before taking it out of the pan.
- Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours. - Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
- Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.
Olive Oil Cake Method
- Pre-heat your oven to 325ºF.
- Grease the recommended cake pan and line the bottom with parchment paper.
If using a Bundt pan, apply a baking spray made with flour. - In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
- Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
- Gently mix stir ins into batter until well combined.
- Scrape batter into prepared pan(s) and sprinkle with toppings.
- Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
- Cool cake completely before frosting.
Vegan Olive Oil Cake Method
- Pre-heat your oven to 325ºF.
- Grease the recommended cake pan and line the bottom with parchment paper.
- Stir all wet ingredients together.
- Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
- Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
- Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
- Bake immediately following the guidelines in the recipe.
- Cool in baking pan for about 10 minutes before unmolding.
- Cool cake completely before frosting.
