Easy French Almond Cake (2024)

December 2, 2015

Total Time: 1 hour

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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 giftwhen December's barely gotten started?Well, just because I knew you were going to need it.

I sure do!A cake that's moist, tenderandincredibly 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 witha 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 makewhen 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 welcomea new baby boy into the family! More on that coming up... butwith 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 confessthe real deal, as Idon't want to get into any kind of trouble with them or have lagendarmerie (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, asliced almond toppingand a shower of powdered sugar.

Now I'm clean. Sort of ...

French Almond Cake

Chris Scheuer

An incredibly delicious cake and it's incredibly easy! One-bowl, no-mixer, just-a -few-minutes-to-throw together!

4.87 from 146 votes

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine French

SERVINGS 16 Servings

CALORIES 259 kcal

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. Stirtocombine.
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.

Notes

*Spray foil lightly with cooking spray or rub with a bit of oil to prevent cake from sticking to the foil.

Nutrition

Calories: 259kcalCarbohydrates: 27gProtein: 4gFat: 15gSaturated Fat: 1gCholesterol: 41mgSodium: 129mgPotassium: 134mgSugar: 25gVitamin A: 65IUVitamin C: 1.6mgCalcium: 69mgIron: 0.6mg

Keyword French Almond Cake

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Reader Interactions

Comments

Sandy says
May 19, 2024 at 7:38 pm

Dear Chris,
Just wanted to thank you for this 5 star recipe. I served this at a luncheon with your strawberry coulis and a dollop of soft ice cream custard.Outstanding!! Another hit and I have received many compliments baking the various cakes and homemade jams!
Please keep them coming.
Reply
- Lindsay @ The Café Sucre Farine says
  May 20, 2024 at 10:57 am
  
  So glad to hear that, Sandy! Thanks for the review!
  Reply
Sara says
May 11, 2024 at 8:57 am

I have made this cake once before and it was fantastic! Making it again this weekend and I'm wondering if I can substitute olive oil for the other type of oil recommended in the recipe? I know olive oil can change the taste a bit (which I don't mind) but I just don't want to ruin the cake!
Reply
- Chris Scheuer says
  May 11, 2024 at 9:59 am
  
  Hi Sara, yes that will work. The cake will be a bit heavier and you'll note the taste of olive oil but I think it will be delicious!
  See Also
  Plenty More: Yotam Ottolenghi's keenly awaited book We Tested 8 Methods for Making Lemon Curd and the Simplest Was Also the Best Easy & Bright Lemon Poppyseed Cake Recipe Strawberry Gingersnap Icebox Cake Recipe
  Reply
Lynda says
April 15, 2024 at 10:09 am

Hi, in this recipe can I use ground almonds instead of almond flour which I can’t source in Spain? Also buttermilk is impossible to find here, I’m sure - in the past - I’ve seen a tip on how to make it, can you remind me please ? Thank you Lynda
Reply
- Chris Scheuer says
  April 15, 2024 at 6:04 pm
  
  Hi Lynda, hello all the way to Spain!
  Regarding your questions, you could use ground almonds, just make sure they are finely ground and that the almonds are blanched (without the skins).
  You won't need buttermilk for this recipe, just yogurt!
  Reply
  - Lynda says
    April 17, 2024 at 9:10 am
    
    Thank you for replying so quickly, I will leave a comment when I’ve baked the cake!! As for the buttermilk, I’ve seen a few of your recipes including buttermilk that I’d like to try if I could have your tip on how to make it please! Cheers 🤗 Lynda
    Reply
    - Lindsay @ The Café Sucre Farine says
      April 18, 2024 at 8:36 am
      
      Hi Lynda, to make buttermilk: add 1 tablespoon of vinegar or lemon juice to a measuring cup. Fill it the rest of the way to one cup mark with whole milk and let it stand for 10 minutes. That's it!
      Reply
Barbara says
March 31, 2024 at 8:01 pm

I madd this for an Easter dessert that I brought to the host's home. It was outstanding and one of the best desserts I have ever made. I followed the recipe EXACTLY and it came out as beautiful as the photos above and tasted delicious. I can't wait to try some of the other recipes on your site. Thank you for making me look so good!
Reply
- Lindsay @ The Café Sucre Farine says
  April 01, 2024 at 1:04 pm
  
  Wonderful! Thank you for the kind review, Barbara!
  Reply
Nazish Shahab says
March 06, 2024 at 9:56 pm

Hello again, Chris
If I want to bake this cake in loaf pans, is that possible? If so, any recommendations on loaf pan size, temp and baking time?
Thanks!
Reply
- Chris Scheuer says
  March 12, 2024 at 5:55 pm
  
  Hi Nazish, I think it should work fine in a loaf pan. I would use an 8x5 loaf pan. Since I haven't tested it in a loaf pan, I can't give you the exact baking time. The best way to determine doneness with a cake is to use an instant thermometer. The temp in the center should be between 200 and 205˚F.
  Reply
Suzie A says
March 04, 2024 at 7:16 am

This cake rose beautifully and was so delicious. I will make it again and again.
Reply
- Lindsay @ The Café Sucre Farine says
  March 04, 2024 at 12:02 pm
  
  Wonderful! Thank you for the review, Suzie!
  Reply
- Nazish Shahab says
  March 07, 2024 at 9:44 pm
  
  Hello Suzie,
  Could you please tell me if the cake pan you used was a nonstick darker pan, or was it some other metal? My cake never rises to the height it's supposed to and I'm trying to figure out why that is. Thanks!
  Reply
  - Chris Scheuer says
    March 12, 2024 at 6:01 pm
    
    Hi Nazish, I use OXO Good Grip baking pans.
    Reply
Dominique says
January 24, 2024 at 6:14 pm

A friend brought a lemon cake to our party, it was so delicious, I asked her for the recipe. She kindly sent it to me but sent me your recipe for french orange almond cake with yogurt. I am trying not to bother her again, so I am asking you. If I substitute the orange rind and juice with lemon rind and juice, should I omit the almond extract in the cake batter? I notice your grandma lemon cake does not include almond extract. Will the lemon and almond extract fight each other?
Reply
- Chris Scheuer says
  January 24, 2024 at 6:17 pm
  
  I wonder if it was the French Grandmother cake that she brought?? If you decide to sub lemon in the orange cake I would skip the almond. Almond is really nice with orange but I would let the lemon flavor shine if you decide on that.
  Reply
Sara says
December 21, 2023 at 10:47 am

Hello. I was wondering if I can substitute regular all purpose flour for gluten free or whole wheat flour?
Reply
- Chris Scheuer says
  December 21, 2023 at 12:19 pm
  
  Hi Sara, I haven't tested this recipe with GF or WW flour but some of our readers have reported good succes using cup for cup GF AP flour.
  Reply
- LB says
  See Also
  Sweet Blueberry Buttermilk Pies with Chamomile Cream
  December 23, 2023 at 7:37 pm
  
  I use King Arthur’s Measure 1:1 gluten free flour and it comes out perfect
  Reply
  - Chris Scheuer says
    December 23, 2023 at 7:42 pm
    
    Thanks so much LB!
    Reply
Robyn says
December 01, 2023 at 9:28 am

This has become my go-to cake! I have made it a half dozen times, and it is always excellent. I get lots of compliments! Thank you very much for sharing.
Reply
- Lindsay @ The Café Sucre Farine says
  December 01, 2023 at 10:49 am
  
  Awesome! Thanks for leaving a review, Robyn!
  Reply
Jeanne d arc says
October 28, 2023 at 1:56 pm

Hello
It's a tasty cake
I make it yesterday and it was really amazing
Thank you
Reply
- Chris Scheuer says
  October 29, 2023 at 4:56 pm
  
  Thanks so much for sharing your review, Jeanne! So happy you enjoyed this recipe!
  Reply
Elizabeth says
October 13, 2023 at 5:32 pm

Sounds delicious own! How far ahead can I make this without freezing it?
Reply
- Chris Scheuer says
  October 16, 2023 at 12:43 pm
  
  Hi Elizabeth, I think this cake is best on the day it's made but you could store it for an additional day at room temperature.
  Reply
Nazish Shahab says
October 10, 2023 at 8:46 pm

I’ve baked this cake so many times now, and a few times on request from my neighbors! It’s absolutely delicious and the perfect fall dessert.
I had a question, why doesn’t my cake have the height yours does? I’m following your recipe to a T but I never get that height. What am I doing wrong?
Reply
- Chris Scheuer says
  October 11, 2023 at 10:13 am
  
  So happy everyone has enjoyed it!
  Regarding your question, it's hard to say. Could be that your pan is a little bigger or even your baking powder is different ??
  Reply
  - Nazish Shahab says
    October 14, 2023 at 5:53 pm
    
    Not sure, Chris. I mean, I use the Walmart brand baking powder, not sure if that makes any difference. The pan though, I'll have to double-check to see what size it is. I've had it for years and I just use it without thinking. Thank you for the prompt reply, though! Making two of these beauties again today, as hostess gifts. I'll update you about the cake pan.
    Reply
Lori says
September 12, 2023 at 2:14 pm

I have made this recipe many times as written, but thought I would comment that I have also had good success making it gluten free. I just substitute Bob's One to One gluten free flour for the AP flour. It doesn't have exactly the same consistency, but it tastes great and the gluten free people in my life love when I provide it! Just thought I would share in case that would be helpful for other bakers.
Reply
- Lindsay @ The Café Sucre Farine says
  September 12, 2023 at 2:21 pm
  
  That's great to know, Lori! Thanks for your review 🙂
  Reply
Sarah says
July 22, 2023 at 10:04 am

A delicious light and tasty cake. I used gluten free flour and it worked perfectly. Thank you
Reply
- Lindsay @ The Café Sucre Farine says
  July 24, 2023 at 9:48 am
  
  Thanks for letting us know, Sarah! So glad you enjoyed it!
  Reply
Barbara T says
May 16, 2023 at 8:51 am

Made it and it looks lovely. Could I freeze it once finished with glaze and almonds? Thanks.
Reply
- Lindsay @ The Café Sucre Farine says
  May 16, 2023 at 12:05 pm
  
  Yes, you can do that, Barbara!
  Reply
Violette says
April 23, 2023 at 7:39 am

I made this cake all the time for my family and especially if i am pressed for time. It’s the best, no fuss type if desert. I cut the sugar by at least 1/3 and no one noticed the difference when I started doing this. I use a spring form pan to make it really easy to unmold the cake. .
Reply
- Lindsay @ The Café Sucre Farine says
  April 24, 2023 at 8:54 am
  
  Thanks for your review, Violette!
  Reply
Liz says
April 12, 2023 at 7:05 am

Can I use 1-1 gluten free flour for the all purpose flour
Reply
- Lindsay @ The Café Sucre Farine says
  April 12, 2023 at 12:51 pm
  
  Yes, that will work! Enjoy, Liz!
  Reply
Heather says
March 30, 2023 at 4:38 pm

Could I sub sour cream for the yogurt?
Reply
- Lindsay @ The Café Sucre Farine says
  March 31, 2023 at 11:52 am
  
  Yes! Enjoy, Heather!
  Reply
Peg says
March 29, 2023 at 7:36 pm

Ahah! THAT'S where I got it wrong - I read 12 servings. Full disclosure - I had two of the super-sized servings at dessert tonight! Half has gone into the freezer, and a 1/4 has gone to my son who dropped by for supper, so it's all put away at this point and I'm not in danger of binging on it.
It's the best cake I've ever made - bar none!
Reply
- Lindsay @ The Café Sucre Farine says
  March 30, 2023 at 8:59 am
  
  Thanks for letting us know, Peg!
  Reply
- Marianne says
  May 13, 2024 at 12:38 pm
  
  Amazing recipe! Have been making this cake recipe for a few years since we found it during COVID when the world was quarantined! I've had to adjust the time because my oven doesn't stay hot 🙁 I find after 40mins of baking, it's still wet in the center. But with some extra time and using cake strips helps make with baking an even cake.
  Thank you this delicious recipe!
  Reply
  - Lindsay @ The Café Sucre Farine says
    May 14, 2024 at 11:08 am
    
    Thanks, Marianne!
    Reply
Peg says
March 29, 2023 at 7:00 pm

Addictive for sure! Scrumptious - but oh my - full of sugar and oil, so I don't really believe the published calorie count.
Reply
- Chris Scheuer says
  March 29, 2023 at 7:06 pm
  
  Haha, it does seem too good to be true, Peg! However, the serving size is small and the calorie count is correct if you cut the cake into 16 servings. So happy you enjoyed it!
  Reply
SheilaG says
March 13, 2023 at 6:26 pm

Chris: I made this magical cake for an Oscar watch party. I wish there were a Best Dessert category, because this would have won! Everyone loved it. I used extra light taste olive oil and plain nonfat Greek yogurt and it turned out great. I use butter to grease the pan so there's not too much olive oil. Thank you for another wonderful recipe.
Reply
- Lindsay @ The Café Sucre Farine says
  March 14, 2023 at 12:25 pm
  
  That's awesome! Thanks for letting us know, Sheila!
  Reply
Lupita says
February 23, 2023 at 4:27 pm

Happy Thursday Chris!
I baked cupcakes using the French Almond Cake recipe and they came out just as delicious as the cake! I used icing on half of the cupcakes and left the other half plain. They are simply moist, sweet and addictive! Thank you!:)
Reply
- Lindsay @ The Café Sucre Farine says
  February 24, 2023 at 12:39 pm
  
  That's great to know! Thanks, Lupita!
  Reply

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