Italian Almond Cake

Name: Italian Almond Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups almond flour (*); 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 a hint of crunch. With authentic butter and almond flavors, this classic Italian dessert is perfect for any occasion!

A slice of Italian almond cake on a plate.

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Growing up in an Italian family, almond cake was the hallmark of any celebration. Also known as torta di mandalore, we celebrated many birthdays, graduations, and anniversaries with this authentic Italian dessert.

This cake is surprisingly easy to make. It's Italian baking at its best, elevating simple ingredients into big flavors. Almond flour is the star of the recipe, giving the cake an authentic and complex almond taste that can't be beat. With a toasted almond topping and a light sprinkling of powdered sugar, it's an elegant dessert that can be dressed up or down for any occasion.

I love to serve this cake alongside other traditional Italian desserts, like this walnut biscotti and espresso ice cream. If you're looking to plan a whole Italian meal around this almond cake, check out this pasta al pesto, bucatini pomodoro, and 6 cheese mac and cheese. The richness of the pasta finishes well with this light and tender cake for dessert. If you're looking for more delicious Italian cakes to bake, I recommend this chocolate ricotta cake that is very rich and decadent!

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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 pay close attention to the ingredients and choose flour with "blanched almonds" as the only ingredient. I believe this yields the most authentic almond flavor and avoids any unwanted additives and preservatives. You can also make your own flour by grinding blanched almonds in a food processor or blender until it reaches the consistency of a fine flour. Using almond flour with unblanched almonds is an option, but the cake will have a more rustic appearance and a coarser texture. Regardless of the type you choose, almond flour is a joy to bake with and rich in heart healthy monounsaturated fats, vitamins, and antioxidants.
Unsalted butter: the butter should be softened to room temperature (not melted). This allows it to blend well with the sugar and the 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. When possible, I try to use pasture-raised eggs. I personally prefer the flavor, and some research shows they may have higher levels of vitamin E and omega-3 fats.
Powdered sugar: I prefer to use powdered sugars that contain tapioca starch instead of cornstarch. In my experience, it's usually the organic products that contain tapioca. I find that the tapioca versions are sweeter and don't have a bitter aftertaste that may be found with certain cornstarch versions. Tapioca-based powdered sugar also feels smoother, making it an ideal, velvety topping for this cake.

See recipe card for quantities.

Substitutions and Variations

Use granulated sugar instead: you can substitute the cane sugar with the same amount of granulated sugar.
Add a citrus zest: you can brighten the flavors by adding a bit of lemon zest or orange zest to the cake batter. The citrus pairs well with almond and enhances the nutty flavor.

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. 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. 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.

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.

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.

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.

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.

Powdered sugar is sprinkled across the top of the cake.

Step 8: Sprinkle the powdered sugar evenly on top of the cake. 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.
Handheld or stand mixer

Storage

Store in the refrigerator in an airtight container for up to one week. You can freeze the cake for up to one month in an airtight container. Thaw overnight in the refrigerator before enjoying.

To learn more about safe food storage, check out this USDA Leftovers and Food Safety guide.

Expert tips

Use room temperature butter and eggs. This allows the ingredients to mix together well, resulting in a smoother batter and a more evenly textured and risen cake.
Accurately measure the all purpose and almond flours for best results. This ensures the cake's texture is light and tender. A great option is to use a food scale to measure the flour in grams. If you don't have a food scale, you can use the spoon and level method. Lightly spoon the flour into a measuring cup, being careful to not pack it down. Then use the back of a knife to level off the top of the measuring cup.

FAQ

What is torta di mandorle?

Torta di mandorle, also known as almond torta or almond cake, is a classic 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!

What does almond flour do in baking?

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.

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