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!
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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
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
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.
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.
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.
Step 4: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5: Carefully pour the cake batter into the prepared springform pan. Smooth out the top with a spatula.
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.
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.
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
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!
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.
Related
Looking for more delicious baking recipes? Try these favorites:
Pairing
Here are my favorite Italian recipes to serve with this cake:
Did you make this recipe? I'd love to hear about it! Leave a comment below and tag @little.nonni on Instagram!
Recipe
Italian Almond Cake
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Ingredients
Cake
- 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
Topping
- 1 cup almonds (sliced)
- 2 tablespoons cane sugar
- 1 tablespoon powdered sugar
Instructions
- Prepare a springform pan and preheat the oven: 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. Then grease the top of the parchment paper with butter. Set aside.
- Whisk the dry ingredients: add the almond flour, all purpose flour, baking powder, and salt to a large mixing bowl. Whisk together until well combined. Set aside.
- Mix the wet ingredients: 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.
- Combine the wet and dry ingredients: with the mixer on low speed, slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Transfer the cake batter to the springform pan: carefully pour the cake batter into the prepared springform pan. Smooth out the top with a spatula.
- Make the topping: 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.
- Bake the cake: place the cake in the oven and bake for 40 to 45 minutes until the top is a light golden color and a toothpick inserted in the middle comes out clean. Leave the cake 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.
- Top with powdered sugar and serve: sprinkle the powdered sugar evenly on top of the cake. Then use a spatula to carefully remove the cake from the bottom of the springform pan and transfer it to a cake stand or serving plate. Enjoy!
Video
Notes
- Almond flour: blanched almond flour works best because it has a fine texture, smooth consistency, and a neutral color. You can substitute with the same amount of unblanched almond flour, but the cake will have a more rustic appearance and coarser texture. To make your own almond flour at home, you can grind almonds in a food processor or blender, pulsing until they reach the consistency of a fine flour. In general, 1 cup of almonds will yield 1 cup of almond flour, but this may vary based on the size and moisture content of the almonds.
- Flour measuring tip: it's important to accurately measure the almond and all purpose flours for best results. A great option is to measure the flour in grams using a food scale. If you don't have one, you can use the "spoon and level" method. To do so, lightly spoon flour into a measuring cup, being careful to not pack it down. Use the back of a knife to level off the top of the measuring cup.
- Cane sugar: you can substitute the cane sugar with the same amount of granulated sugar.
- Add a citrus zest: to brighten up the flavors you can add 2 teaspoons of lemon zest or orange zest to the cake batter.
- Equipment: 9-inch springform pan (I love the one made by USA Pan); handheld or stand mixer.
- Storage: store in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. Thaw overnight in the refrigerator before serving.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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rd says
This Italian almond cake is my new favorite dessert! It is light and fluffy, with big almond flavor and just the right amount of sweetness. The sliced almonds create a delicious crust on top, and the almond flour provides a delicate texture to the cake itself. It’s hard to resist having seconds! You definitely want to give this recipe a try, you’ll be glad you did.
Maria D'Errico says
Thank you, the sliced almonds on top are so good!