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Italian Almond Cake Recipe

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4.3 from 8 reviews

  • Author: Eliza
  • Total Time: 45 minutes
  • Yield: 12 servings

Description

This Italian Almond Cake is a moist and flavorful dessert featuring a tender crumb made with almond flour and all-purpose flour. It combines the nutty richness of almonds with a subtle hint of almond extract, topped with sliced almonds and a dusting of powdered sugar for an elegant finish. Perfect for any occasion, this cake is easy to make and yields a delightful treat that serves 12.

Ingredients

Dry Ingredients

  • 1 ½ cups almond flour (150 grams)
  • 1 cup all purpose flour (130 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt

Wet Ingredients

  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup olive oil
  • 1 teaspoon almond extract

Topping

  • Sliced almonds for topping
  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease and line a 9-inch springform pan with parchment paper to ensure easy removal of the cake after baking, then set it aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and kosher salt until evenly combined. Set this mixture aside.
  3. Combine Sugar and Eggs: Using an electric mixer in a large bowl, beat the granulated sugar and eggs together until the mixture is light and frothy, approximately two minutes. This step helps incorporate air for a lighter cake texture.
  4. Add Olive Oil and Almond Extract: To the egg and sugar mixture, add the olive oil and almond extract and mix until fully incorporated, ensuring the flavors meld evenly.
  5. Incorporate Dry Ingredients: Gradually pour the dry ingredient mixture into the wet ingredients. Mix gently until just combined to avoid overmixing which could result in a dense cake.
  6. Pour and Bake: Pour the batter into the prepared springform pan, smoothing the top. Place the pan on the center oven rack and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
  7. Cool the Cake: Remove the cake from the oven and allow it to cool on a wire rack for 10 minutes in the pan. Afterward, remove the collar of the springform pan carefully and let the cake cool completely on the rack to room temperature.
  8. Add Toppings and Serve: Once the cake is fully cooled, sprinkle sliced almonds evenly over the top and dust with powdered sugar before serving for a beautiful presentation and added texture.

Notes

  • Use fresh almond flour for the best texture and flavor.
  • Make sure to not overmix the batter once the dry ingredients are added to keep the cake light and tender.
  • The springform pan makes it easier to remove the cake without damaging it.
  • If you do not have almond extract, vanilla extract can be used as a substitute, though the almond flavor will be less pronounced.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipekind.com/italian-almond-cake-recipe/