This decadent Italian Almond Cake is incredibly easy to make and bursting with rich almond flavor. With just a few ingredients, you can bake this amazingly moist and gooey cake in only 50 minutes.
This classic Italian recipe, called “torta di mandorle,” is a favorite in our home. It is easy to see why - the cake has a royal look, with its moist, fluffy texture, light crumb and an intense almond flavor. Made with almond flour, similar to our Almond Flour Peanut Butter Cookies, it’s always a hit.
Are you a cake lover? Try my Peach Cobbler Cake, Pecan Upside Down Cake, Southern Pecan Praline Cake and Chocolate Mayonnaise Cake as well.
Table of Contents
Why You'll Love This Recipe
- This Italian classic one layer cake has a dense and decadent crumb topped with toasted crunchy almond that will just melt in the mouth.
- Bake this amazingly moist nutty almond flavor cake in 50 minutes with only a few pantry staples.
- This cake is loaded with almond flavor with almond flour, almond extract and slivered almonds to decorate.
- It is a perfect cake to serve at brunch or to take to picnics or potlucks. It will be great for Easter or Mothers Day as well.
Almonds in Baking
Almonds are used in various forms in baking, including almond paste, almond flour, almond extract, and slivered almonds.
Baked goods often feature both roasted and unroasted almonds.
Many countries produce almonds, and Italy is among them. Sicily, in particular, is renowned for producing some of the best almonds in the world.
What is Almond Flour?
Almond flour is made by blanching almonds boiling water almonds in boiling water to remove their skins and then grinding them into a fine flour. Although you can make it at home, I prefer to buy it.
Almond flour is rich in Vitamin E, magnesium, and has a low glycemic index. It contains fewer carbs than wheat flour, helping to reduce LDL cholesterol and insulin resistance. Naturally gluten and wheat-free, it’s an excellent substitute for those with celiac disease or wheat intolerance.
Baked goods with almond flour tend to be denser and flatter compared to those made with wheat flour, as almond flour lacks gluten, which is essential for creating airy, risen dough. Additionally, almond flour is more calorie-dense, with one ounce containing 163 calories, compared to 102 calories in the same amount of wheat flour.
Ingredients
- Almond Flour: Blanched almond flour. Do not use almond meal.
- Almond Extract: Enhances the almond flavor of the cake.
- Almond Slivers/Slices: To decorate and add crunch to the moist cake.
See the recipe card below for a full list of ingredients and quantities.
Variations
- Lemon Zest: Adding one tablespoon of lemon zest enhances the recipe by introducing a subtle tartness that beautifully complements the almond flavor.
- Chocolate Ganache: For a deluxe touch, drizzle with chocolate ganache before serving.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Italian Almond Cake
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. Beat the eggs and sugar for 4 -5 minute until the eggs turn pale yellow in color and increase 2 - 3 times in size.
2. Keeping the electric mixer on medium speed add the almond extract, melted butter and oil until fully incorporated. The mixture should be thick and glossy at this point.
3. Beat the eggs and sugar for 4 -5 minute until the eggs turn pale yellow in color and increase 2 - 3 times in size.
4. Pour in the batter into the greased pan. Tap the pan on the counter a few times so that there are no air pockets.
5. Sprinkle the slivered almonds on the cake batter. Bake the Italian Almond Cake at 325 F in a preheated oven for about 35 - 40 minutes.
Expert Tips
- Let the Cake Cool Completely: After removing the cake from the oven, let it sit on the counter for about 15 minutes. Then, carefully remove the parchment paper from the bottom and allow the cake to cool completely on a wire rack.
Recipe FAQs
Yes, it is easy to bake the cake and keep it in a refrigerator for up to a week in an airtight container. However, it is best to enjoy the day it is baked.
The simple answer is yes. Using all-purpose flour instead of almond flour in a cake will result in a lighter, airier texture with more rise due to the gluten content, while almond flour produces a denser, moister cake with a rich, nutty flavor. All-purpose flour absorbs more liquid and may require adjustments to fat content to maintain moisture. Additionally, almond flour offers more nutrients and healthy fats compared to the higher carbohydrate content of all-purpose flour.
How to Store
Room Temperature
Store the Italian almond cake in an airtight container for 3–4 days. It can be enjoyed cold, at room temperature, or warmed in the microwave for a few seconds before serving.
Refrigerator
Keep the cake in an airtight container in the refrigerator, where it will stay fresh for about a week. This will help maintain its flavor and moisture while preserving its quality.
Freezing Instructions
Avoid freezing the cake, as doing so can negatively affect its texture. This soft and crumbly cake is best enjoyed fresh or refrigerated, as freezing may lead to undesirable changes in its delicate consistency.
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Related Cake Recipes
Recipe
Italian Almond Cake
Ingredients
- 2 ¼ cup almond flour (170 g)
- ½ teaspoon baking powder (3 g)
- ½ teaspoon salt
- 4 eggs room temperature
- 1 cup castor sugar (200 g)
- 1 teaspoon almond extract (5 g)
- ½ cup vegetable oil (109 g)
- ½ cup almond slices (46 g)
Instructions
- Preheat the oven to 325 F. Take a 9-inch round cake pan and spray it using a baking spray. Place parchment paper in the bottom of the pan. Set aside.
- Take a bowl and combine almond flour, salt and baking powder.
- Take another large sized bowl and using an electric mixer beat the eggs and sugar for 4 -5 minutes until the eggs turn pale yellow in color and increase 2 – 3 fold in size.
- Keeping the electric-mixer on medium speed add the almond extract and oil until fully incorporated. The mixture should be thick and glossy at this point.
- Fold in the dry ingredients into the wet ingredients until just combined.
- Pour in the batter into the greased pan. Tap the pan on the counter a few times so that there are no air pockets.
- Sprinkle over the almond slices on the cake batter.
- Bake the cake for 35– 40 minutes until a toothpick inserted in the center of the cake comes out clean without crumbs.
- Let the cake cool in the pan for 10 minutes before putting it on the wire rack.
Notes
- Let the Cake Cool Completely: After removing the cake from the oven, let it sit on the counter for about 15 minutes. Then, carefully remove the parchment paper from the bottom and allow the cake to cool completely on a wire rack.
Jay
The recipe doesn’t have an amount for salt or am I blind lol
Madeeha Anwar
No, you're not. I have added the amount of salt in the recipe card. Hope it helps and that you will try the cake. Thanks.
Sue Savage
Hi no butter amount also on this. Thx I added 3 tbs.
Madeeha Anwar
This recipe used oil instead of butter. Hope it helps.