Italian Almond Cake

Name: Italian Almond Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups almond flour ((blanched)*); ½ cup all purpose flour (*); 1 teaspoon baking powder; ¼ teaspoon kosher salt; 1 cup unsalted butter ((softened to room temperature)); 1 cup cane sugar (); 4 large eggs ((room temperature)); 2 teaspoons almond extract; 1 teaspoon vanilla extract; 1 cup almonds ((sliced)); 2 tablespoons cane sugar; 1 tablespoon powdered sugar

Italian almond cake is simple, delicious, and always ready to impress. It's delightfully tender and topped with sweet toasted almonds for just the right amount of crunch. With rich almond flavor, this classic Italian dessert is perfect for any occasion!

A slice of Italian almond cake on a plate.

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In my Italian family, almond cake is the hallmark of every celebration. Also known as torta di mandalore, we celebrate birthdays, graduations, and anniversaries with this authentic Italian dessert. My family always requests this cake-and always asks for seconds. Lucky for me, it's very easy to make!

This almond Italian cake is a timeless recipe you can truly count on. I've included the tips, tricks, and variations readers love most so you can bake it with confidence and enjoy it as much as my family does!

I love to serve this cake with a big scoop of my no egg vanilla ice cream or espresso ice cream. For more almond-flavored Italian desserts, you'll love my pignoli cookies, cantucci (almond biscotti), and Italian wedding cookies. If you're looking for more delicious Italian cakes, I recommend this rich and decadent chocolate ricotta cake!

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Ingredients
Substitutions and Variations
Instructions
Equipment
Storage
Expert tips
FAQ
Related
Pairing
Recipe
Reviews

Ingredients

Ingredient Notes:

Almond flour: blanched almond flour works best because it has a fine texture, smooth consistency, and a neutral color. I always check the label for a flour made with only "blanched almonds" (no additives or preservatives) for the purest flavor. You can also make your own by grinding blanched almonds in a food processor or blender until they reach a fine, flour-like consistency. Using unblanched almond flour is an option, but the cake will have a rustic appearance and a coarser texture.
Unsalted butter: the butter should be softened to room temperature (not melted). This allows it to blend well with the sugar and eggs. I prefer to use grass-fed butter because it gives the cake a rich taste that complements the almond flavor. Grass-fed butter may also have higher levels of omega-3 fats when compared with conventional butter.
Eggs: the eggs should be at room temperature so they blend well with the butter. Whenever possible, I like to use pasture-raised eggs for their rich flavor, golden yolks, and the way they add extra warmth and depth to Italian cakes. Some research shows they may also have higher levels of vitamin E and omega-3 fats.
Powdered sugar: I prefer powdered sugar made with tapioca starch rather than cornstarch, In my experience, the tapioca-based versions, often found in organic brands, taste a little sweeter and avoid the faint bitterness some cornstarch varieties can have. They're also smoother in texture, which makes them perfect for dusting over this cake for a soft, velvety finish.

See recipe card for quantities.

Substitutions and Variations

Add a citrus zest: brighten the flavor by adding a little lemon or orange zest to the batter. The citrus pairs beautifully with almond, enhancing its nutty notes. This variation has become a reader favorite, with one sharing that they've baked it this way three times already!
Add whipped cream: for a festive touch, top individual cake slices with a dollop of whipped cream. I love using my whipped cream dispenser recipe for the perfect swirl.

Instructions

A springform pan is greased with butter.

Step 1: Preheat the oven to 325℉ (163℃). Grease the bottom and sides of a 9-inch springform pan with butter. Line the bottom with a circle of parchment paper and grease the top (image 1). Set aside.

Almond flour, all purpose flour, baking powder, and salt are whisked together.

Step 2: Add the almond flour, all purpose flour, baking powder, and salt to a large mixing bowl. Whisk together until well combined (image 2). Set aside.

Butter, sugar, eggs, almond extract, and vanilla extract are mixed together until combined.

Step 3: Using a handheld or stand mixer with a paddle attachment, cream the butter and sugar together on medium to high speed for about 2 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the almond and vanilla extracts (image 3).

The wet and dry ingredients are mixed together until combined.

Step 4: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, mixing until just combined (image 4).

The cake batter is poured into a springform pan and smoothed with a spatula.

Step 5: Carefully pour the cake batter into the prepared springform pan. Smooth out the top with a spatula (image 5).

Sliced almonds and cane sugar are sprinkled across the top of the cake batter.

Step 6: Sprinkle the sliced almonds evenly across the top of the cake batter. Then sprinkle the 2 tablespoons of cane sugar on top of the almonds (image 6).

The collar of the springform pan is removed from the baked cake.

Step 7: Bake for 40 to 45 minutes until lightly golden and a toothpick inserted in the center comes out clean. Leave in the pan while it cools on a wire rack for 10 minutes. Then remove the collar from the pan and let the cake continue to cool (image 7).

Powdered sugar is sprinkled across the top of the cake.

Step 8: Sprinkle the powdered sugar evenly on top of the cake (image 8). Then use a spatula to carefully remove the bottom of the springform pan and transfer it to a cake stand or serving plate. Enjoy!

Equipment

9 inch springform cake pan. I love the one made by USA Pan.

Storage

Refrigerator: store the cake in an airtight container in the refrigerator for up to one week. If you'd like to enjoy it warm, heat individual slices in the microwave in 10-second intervals.
Freezer: the cake can be frozen for up to one month in an airtight container. You can also freeze individual slices. Wrap them tightly in parchment paper or plastic wrap and place them in an airtight container or freezer-safe bag. This double layer helps prevent the slices from drying out.
Thawing: transer the cake (or slices) to the refrigerator to thaw overnight. Once thawed, you can warm up the slices in a microwave if desired. I also like to dust the tops with a fresh layer of powdered sugar before serving to bring back that just-baked look!

For more information about how to store leftovers safely, check out this helpful USDA Leftovers and Food Safety guide.

Expert tips

Use room temperature butter and eggs. They'll blend together more easily, giving you a smooth batter and a cake that bakes up light and even.
Accurately measuring both the all-purpose and almond flours is key to achieving a light, tender texture. The most reliable method is to use a food scale and measure in grams. If you don't have one, use the spoon-and-level method: lightly spoon flour into the measuring cup without packing it down, then level the top with the back of a knife. If the almond flour has clumps, give it a quick stir before measuring.
Sprinkle cane sugar over the almonds before baking. The sugar melts and lightly caramelizes, giving the topping a sweet, delicate crunch and a beautiful golden finish.

FAQ

What is torta di mandorle?

Torta di mandorle, also known as almond torta or almond cake, is a traditional Italian dessert. It's a light, tender cake made from almond flour and often topped with toasted almonds and powdered sugar. It's a versatile dessert that can be served year round for any occasion!

Why is almond flour important in this cake?

Almond flour adds a light sweetness and richness to baked goods. It's fine texture and high fat content yields a tender cake. When baking with almond flour, it's important to know that it may burn a lot more quickly than regular flours. This cake recipe bakes at a lower temperature of 325°F (163°C), which allows it to cook perfectly with a lightly golden top and a tender interior.

Looking for more Italian cake recipes? Try this reader favorite:

Chocolate Ricotta Cake

Pairing

Here are my favorite Italian recipes to serve with this cake:

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