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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.
I sure do! A cake that’s moist, tender and incredibly delicious, while at the same time being one-bowl, no-mixer and just-a-few-minutes-to-throw-together is exactly what I need at this time of the year.
Don’t wait till the 25th to give me this one, I’ve got all sorts of get-togethers and occasions coming up and people who I’d love to surprise with a special treat.
I need it now!
And I thought perhaps, you were in the same boat, so it’s comin’ your way today! Merry Christmas!
So that’s about all I’m writing today friends because, just like you, I’m trying to wrap my mind around Christmas and the fact that’s it’s not waiting on me.
The perfect cake to make when you’re pinched for time
I admit, I’m a bit more behind than usual because, instead of doing lots of baking and decorating over the long Thanksgiving holiday, we did something infinitely better. We were incredibly blessed to welcome a new baby boy into the family! More on that coming up… but with a few minutes to spare, I think I might throw together a French Almond Cake!
In closing, since I have some really sweet French friends like Paule and Barbara and Monique (as close to French as you can get), I thought I better confess the real deal, as I don’t want to get into any kind of trouble with them or have la gendarmerie (the French police) arrest me for a counterfeit cake. So, here’s the scoop: I kind of made up this recipe, but I did base it on my French Grandmother’s Lemon Yogurt Cake which is a favorite of ours and really truly is French. I just changed up the flavors a bit, added almond flour, almond extract, a sliced almond topping and a shower of powdered sugar.
Now I’m clean. Sort of …
- 1/2 cups sliced almonds
- 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
- 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
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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.
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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).
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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.
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In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended.
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Add the all-purpose flour, almond flour, baking powder, salt and extracts. Stir to combine.
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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.
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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.
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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.
*Spray foil lightly with cooking spray or rub with a bit of oil to prevent cake from sticking to the foil.
Catherine says
I had some left over almond flour from an ill fated attempt at keto. I needed to use it or pitch it, so I was searching for a nice cake recipe when I stumbled upon this one.
Looking it over, my pupils dilated with the anticipation of possibility. If this recipe delivered what I imagined it would, the key to easy, interesting cake variations would be mine! I can make scratch cakes quite well – not professionally well – but well. But, Something easy, delicious, impressive and that could lend itself to making it look like I’ve come up with something new every time….
I made it today for a skeptical friend. I WAS NOT DISAPPOINTED. She was in a state of bliss. I did not have oranges, so I did a lemon glaze.
At first I thought that the texture was too crumbly, but it actually firms up nicely upon standing. Very nice. I believe that by changing extracts, fillings and topping, anything is possible with this wonderful recipe!
Chris Scheuer says
You’re right, Catherine, this is a super adaptable cake and SO easy! I’m so happy you enjoyed it!
Francine says
Delicious!
Merci
Chris Scheuer says
De rien, Francine! 💕
Tamara M. says
Thank you for this recipe! I got amazing results – such a moist delicious cake and that glaze and crunchy almonds provide a beautiful flavor and texture balance. I made it for the first time yesterday as my birthday cake and my friends and I loved it! There are literally only two pieces left!
Chris Scheuer says
Happy birthday, Tamara! I’m so happy you enjoyed this cake!
Elise says
I recently found your website I love your recipes. They are sophisticated and different than most which is what I crave. Thank you for the short into the point blog!
I only have 8 inch round metal cake pans. How do I adjust the baking time?
Thanks!
Chris Scheuer says
Hi Elise, thanks so much for your very kind words. You could either make two smaller cakes or use a loaf pan or a springform pan. The baking time for the 8-inch pans would be about 5-10 minutes less than the 9-inch. Just watch them closely after 25 minutes.
Dash says
Hi there. I have been making this cake now for about two years. It’s has become my go to cake for any occasion. We all love it. This time I baked in 2 round pans and then treated both cakes with the glaze but then add a vanilla custard filling and stacked it. Topped with the sliced almonds. My guests went crazy over it! Sadly no leftovers! Thank you I love your website.
Chris Scheuer says
Oh my goodness! That sounds wonderful, Dash! Thanks so much for sharing!
Shenaya says
Hi! This cake sounds amazing and I’m planning to bake it for my dad’s birthday this month. I want to use a 9×13 sheet pan. Can you tell me by how much I’d need to increase the batter? A third, maybe? Thanks!
Chris Scheuer says
Hi Shenaya, I wanted to clarify if you’re talking about a 9×13-inch cake pan or a 13×18-inch sheet pan?
Cassie says
Lovely recipe. Thank you. Can I substitute the yogurt with any this else?
Chris Scheuer says
Hi Cassie, thanks so much! Yes, you can use yogurt, sour cream or buttermilk in equal amounts for this recipe.
Nancy says
I make this cake with coconut milk -refrigerated overnight so that it gets very thick like yogurt- instead of the yogurt, and it comes out delicious!
Chris Scheuer says
That’s so good to know, Nancy! Thanks for sharing that!
Amy says
Good morning, Can cocoa be added to the recipe?
Chris Scheuer says
Hi Amy, I haven’t tried this particular recipe with cocoa but this one is similar and is delicious! https://thecafesucrefarine.com/grammys-easy-chocolate-yogurt-cake/
Barbara Rittweger says
Dear Chris, about a year ago I happened to find your French Almond Cake recipe online, because my husband and I love almonds – and cake! It was, indeed, so easy and quick to make and the taste was fantastic. So I have been making it often as a dinner dessert and the response has been quite overwhelming! So I want to pass on to you all those compliments – they have been exceptional. Absolutely everyone has been asking for the recipe, which, of course, I have passed along gladly. So, if you ever hear of an almond flour shortage in Jacksonville, FL, you’ll understand why!
Many thanks for helping us to make our friends happy.
Barbara
Chris Scheuer says
Awe, that’s so awesome, Barbara! I really appreciate you taking the time to share your review! The part about the almond flour made me laugh out loud!
Abdulla says
3/4 cup of powdered sugar all of it for the glaze? and do i cook it or only mix it cold?
Chris Scheuer says
Hi Abdulla, yes, you use all of the powdered sugar for the glaze. No cooking. Just follow the directions in step 3. Enjoy!
Lori Belezzuoli says
This cake is heaven on a plate! Hands down the best cake I’ve ever eaten. I used olive oil because that’s what I had, but I can’t imagine it being any better! Thanks for sharing this recipe … it’s a keeper!
Chris Scheuer says
Thanks, Lori! So glad you enjoyed it.
Flavia says
Hello!
This recipe looks delicious and light – not a fan of icing and overly sweet recipes.
One question – can it be made with almond flour only? This will make it GF and suitable to more needs, some of my friends and fam are GF And o e cake can cover all…
Thanks!
Chris Scheuer says
Hi Flavia, I haven’t personally made this cake with 100% almond flour so I can’t guarantee this will work. That being said, other readers have reported success with using all almond flour. You could also try a all-purpose GF flour plut the almond flour.
Gwen says
Just wondering if I should use non fat Greek/yogurt or full fat?
Chris Scheuer says
Hi Gwen, I have used both with good success. I used to always buy the non-fat so I made it with that but a few years ago, I switched to full fat so that’s what I always use now.
Aamenah says
Hi….will there be a difference in the cake texture or taste if i do not add the glaze on top…i just do not want it to be too sweet.
Thankyou
Chris Scheuer says
Hi Aamenah, you don’t have to add the glaze but it does seal moisture into the cake and also helps the almonds to adhere. It’s not super sweet.
Carol J says
Oh wow! I have just fallen in love with this cake and NEED to make it!!!
Is almond flour the same as ground almonds? (I hope so as I already have those!)
Chris Scheuer says
Hi Carol, almond flour and ground almonds are similar but not the same. Almond flour is made from blanched almonds so there’s no skin. Ground almonds is made from almonds (with the skins) that are ground. That being said, you could use ground almonds in this cake but the texture will be coarser.
.
Diane says
The recipe looks fantastic, but I don’t have almond flour. Can I use all regular flour or my all purpose gluten free flour to substitute? I hate to go out and buy almond flour for just one recipe, but I’d really like to try this. I’m an avid baker in also worked professionally.
Chris Scheuer says
Hi Diane, you can definitely use 100% all-purpose flour for this recipe. The taste will be a little different as the almond flour adds a wonderful flavor dimension but it will nevertheless be delicious!
Trudy Fennell says
I am going to make this cake today! Can’t wait to get started!
Thank you for this simple but lovely recipe. Just reading through it…can almost taste it!
I am baking a French Almond wedding cake Friday for a small family wedding in Saturday. That has me in the mood for almond cake for my little family. This looks like just what I have been searching for.
It reminds me of a long lost recipe that my daughter brought back from her 18 mos in France as an exchange student. I was searching for a recipe that was full oil f almond flavor but without icing. This is PERFECT!!
Thank you so much. I am so excited…think that I will.make it today!!! Only an Old School Baker gets so excited just reading the recipe. . .I can almost taste it now.
Chris Scheuer says
Haha! I totally “get” it Trudy! I get super excited to try a new recipe 🙌
Cindy Zimmerman says
This was so easy and delicious. It really looks and tastes like something from a French bakery! Will print and save😀
Chris Scheuer says
That’s awesome, Cindy! Who needs a trip to France, right? Thanks for sharing your review!
Vasundhara Bhruguvanshi says
My family absolutely loves this cake. It is a favourite and i make it at least once a month!
Chris Scheuer says
Thank you, Vasundhara! I’m so happy you have enjoyed this cake. Thanks so much for taking the time to share your results! 💕
Luisa says
Hi there, I made the cake because of all the 5 stars rating and it didn’t came out good! I follow the recipe the way you show it! Unfortunately didn’t turn out the way the picture shows! 🙁
Best wishes, Luisa
Chris Scheuer says
Hi Luisa, you might want to try it again. There are a ton of people who have made this cake and have really loved it.