Things have been very busy around these parts. We\u2019re about 3\/4 of the way unpacked from the move, and I finally finished painting my studio (hurray!!) so I was able to move all my ceramics + cabinets + photography equipment in there and get it all organized, which felt very<\/em> soothing. As someone who get very anxious when things aren\u2019t easy-to-find, moving has been pretty intense lol. But having my creative space put together has been absolutely amazing, and I made this caramelized almond cake to kick things off with a great start.<\/p>\n This delicious and decadent cake starts with an almond, olive oil, and orange cake that’s covered in mascarpone whipped cream, and then ends with a coating of caramelized sliced almonds on the exterior. It’s moist, deeply flavorful, and has a wonderful mix of fluffy creamy textures from the whipped cream, and a delightful crunch from the caramelized almonds.<\/p>\n<\/p><\/div>\n Grease two 6.5-inch cake pans and line the bottoms with parchment paper and set them aside, (you can use 8 inch cake pans, they will just cook about 5-10 minutes faster).<\/p>\n<\/li>\n In a medium sized bowl, stir together the flour, almond flour, baking powder, cardamom, cinnamon, and salt until combined. Set aside.<\/p>\n<\/li>\n In a stand mixer with paddle attachment, mix together the yogurt, sugar, eggs, orange zest, and orange juice at low speed until combined. Add the flour mixture, then add the olive oil and extracts and mix until *just* combined. Evenly distribute the batter between the two lined and greased cake pans and bake at 350 for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. If you\u2019re using two 8-inch cake pans, bake them for 25 to 35 minutes.<\/p>\n<\/li>\n Allow the cakes to cool on a wire rack for 10 minutes before turning the cake out of the pans and allowing them to cool completely on the wire rack.<\/p>\n<\/li>\n<\/ol><\/div>\n Preheat the oven to 350 degrees Fahrenheit. Prepare by melting the sugar with a little water over medium heat. Continue cooking until the sugar starts to caramelize in the pan and turns a pale brown color (keep a close eye as it can go from caramelized to burnt quickly), then immediately remove it from the heat, add butter, and stir to combine. If the mixture hardens after butter is added, just put it back on the heat and stir until smooth.<\/p>\n<\/li>\n In a large bowl, pour the caramel mixture over the almonds, toss to coat, and evenly distribute between two lipped baking sheets lined with parchment paper and bake for 5 minutes. Remove and allow to cool to room temperature before breaking apart the caramelized almonds into roughly 2-inch pieces.<\/p>\n<\/li>\n<\/ol><\/div>\n In the bowl of a stand mixer fitted with the whisk attachment, mix together all of the ingredients at medium speed until soft peaks form. This will happen fairly quickly so pay close attention, you do NOT want to overbeat the mixture. Once soft peaks are achieved, remove and set aside.<\/p>\n<\/li>\n<\/ol><\/div>\n Use a long bread knife to cut the domes off the top of the cakes so that they\u2019re flat on top. Ice the top of one cake, then place the other cake on top of it and ice the sides and top of the cake. Dollop any extra mascarpone whipped cream on top.<\/p>\n<\/li>\n Stick the caramelized almonds to the sides of the cake by pressing them gently onto the icing. Repeat until the sides of the cake are covered. You can place one caramelized almond piece on top of the dollop of mascarpone whipped cream on the top of the cake for a garnish. Serve and enjoy!<\/p>\n<\/li>\n This will keep in an airtight cake box in the refrigerator for up to 1 week.<\/p>\n<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n Nutrition Facts<\/p>\n Caramelized Almond Cake<\/p>\n \n\t\t\t\t\tAmount Per Serving\t\t\t\t\t\t<\/p>\n \n\t\tCalories<\/strong> 504<\/span> \n\t\t% Daily Value*<\/strong><\/span>\n\t<\/p>\n Fat<\/strong> 35g<\/span>54%<\/strong><\/span><\/p>\n Saturated Fat 11g<\/span>69%<\/strong><\/span><\/p>\n Trans Fat 0.1g<\/span><\/p>\n Polyunsaturated Fat 3g<\/span><\/p>\n Monounsaturated Fat 14g<\/span><\/p>\n Cholesterol<\/strong> 76mg<\/span>25%<\/strong><\/span><\/p>\n Sodium<\/strong> 252mg<\/span>11%<\/strong><\/span><\/p>\n Potassium<\/strong> 245mg<\/span>7%<\/strong><\/span><\/p>\n Carbohydrates<\/strong> 41g<\/span>14%<\/strong><\/span><\/p>\n Fiber 3g<\/span>13%<\/strong><\/span><\/p>\n Sugar 26g<\/span>29%<\/strong><\/span><\/p>\n Protein<\/strong> 10g<\/span>20%<\/strong><\/span><\/p>\n Vitamin A<\/strong> 518IU<\/span>10%<\/strong><\/span><\/p>\n Vitamin C<\/strong> 2mg<\/span>2%<\/strong><\/span><\/p>\n Calcium<\/strong> 138mg<\/span>14%<\/strong><\/span><\/p>\n Iron<\/strong> 2mg<\/span>11%<\/strong><\/span><\/p>\n * Percent Daily Values are based on a 2000 calorie diet.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n![\"EVa](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2024\/12\/Duchateau-12-scaled.jpg\")
The cake itself is a yogurt, olive oil, and almond cake with almond flour, wheat flour, almond extract, vanilla, and orange juice and zest. It has a wonderful aromatic flavor that\u2019s enhanced by the fiori di sicilia<\/a> extract. This is an Italian flavoring that\u2019s a combination of citrus and vanilla and adds THE most insanely delicious taste to baked goods. You can substitute vanilla for it, but I\u2019d strongly encourage you to add it to your extract cupboard\u2014you won\u2019t regret it. The cake is covered in a mascarpone whipped cream, and then caramelized almond sliced are stuck onto the sides of the cake for some very tasty crunchy bits.<\/p>\n![\"Caramelized](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2024\/12\/Caramelized-Almond-Cake-4.jpg\")
If you want to have something extra-special during the holidays this year, this caramelized almond cake fits the bill pretty perfectly. It\u2019s been a real treat to snack on around here during the short days. Goodness I can\u2019t wait until we pass the winter solstice and start getting more light again. I miss it so very much! I don\u2019t know that I\u2019ll be able to post again before Christmas (everything has been so crazy with all the little house projects like getting curtain rods installed and shelves up in my photography closet\u2026the list goes on) but I wish you the most joyous holiday filled with great food, wonderful company, and lots of coziness in the meantime! And here some gingerbread cookie<\/a> and panettone<\/a> goodness, too, if you\u2019re looking for more fun holiday baked goods. I\u2019ll be in touch again soon, dear reader!<\/p>\n![\"\"](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2024\/12\/Caramelized-Almond-Cake-13-scaled.jpg\")
<\/p>\n![\"\"](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2024\/12\/Caramelized-Almond-Cake-2-300x300.jpg\")
<\/div>\n<\/p><\/div>\nCaramelized Almond Cake<\/h2>\n
Almond Olive Oil Cake<\/h4>\n
\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>
\n\t\t\t\t\t\t\t\t\t\tall purpose flour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>
\n\t\t\t\t\t\t\t\t\t\talmond flour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoons<\/span>
\n\t\t\t\t\t\t\t\t\t\tbaking powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>
\n\t\t\t\t\t\t\t\t\t\tcardamom<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>
\n\t\t\t\t\t\t\t\t\t\tcinnamon<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>
\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>
\n\t\t\t\t\t\t\t\t\t\tfull fat Greek yogurt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>
\n\t\t\t\t\t\t\t\t\t\tgranulated sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlarge eggs<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
\n\t\t\t\t\t\t\t\t\t\torganic orange zest<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
\n\t\t\t\t\t\t\t\t\t\tfreshly squeezed orange juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>
\n\t\t\t\t\t\t\t\t\t\talmond extract<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoons<\/span>
\n\t\t\t\t\t\t\t\t\t\tvanilla extract<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>
\n\t\t\t\t\t\t\t\t\t\tfiori di sicilia<\/span>
\n\t\t\t\t\t\t\t\t\t\tcan substitute more vanilla extract<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>
\n\t\t\t\t\t\t\t\t\t\tolive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\nCaramelized Almonds<\/h4>\n
\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoons<\/span>
\n\t\t\t\t\t\t\t\t\t\twater<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoon<\/span>
\n\t\t\t\t\t\t\t\t\t\tunsalted butter<\/span>
\n\t\t\t\t\t\t\t\t\t\troom temperature<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>
\n\t\t\t\t\t\t\t\t\t\tgranulated sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>
\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>
\n\t\t\t\t\t\t\t\t\t\tsliced almonds<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\nMascarpone Whipped Cream<\/h4>\n
\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tounces<\/span>
\n\t\t\t\t\t\t\t\t\t\tmascarpone<\/span>
\n\t\t\t\t\t\t\t\t\t\troom temperature (do NOT use Whole Foods brand, it gets chunky when mixed with heavy whipping cream)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tounces<\/span>
\n\t\t\t\t\t\t\t\t\t\theavy whipping cream<\/span>
\n\t\t\t\t\t\t\t\t\t\tcold<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
\n\t\t\t\t\t\t\t\t\t\tsugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>
\n\t\t\t\t\t\t\t\t\t\tvanilla bean paste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>
\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\n<\/p><\/div>\nAlmond Olive Oil Cake<\/h4>\n
\n
Caramelized Almonds<\/h4>\n
\n
Mascarpone Whipped Cream<\/h4>\n
\n
Assembly<\/h4>\n
\n
\n\t\t\t\tCalories from Fat 315<\/span>\n\t\t\t<\/p>\n![\"\"](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2024\/12\/Caramelized-Almond-Cake-12-scaled.jpg\")
![\"Eva](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2024\/12\/Caramelized-Almond-Cake-5.jpg\")
![\"Caramelized](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2024\/12\/Caramelized-Almond-Cake-7.jpg\")
<\/p>\n![\"\"](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2024\/12\/Caramelized-Almond-Cake-10.jpg\")
<\/p>\n![\"\"](\"https:\/\/adventuresincooking.com\/wp-content\/uploads\/2024\/12\/Caramelized-Almond-Cake-14-scaled.jpg\")
<\/p>\n<\/p><\/div>\n