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–+ servings
A slice of Italian almond cake on a plate.
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5 from 2 votes

Italian Almond Cake

Italian Almond Cake, or Torta di Mandorle, is a classic Italian dessert made with almond flour for a rich, nutty flavor and tender crumb. Topped with sweet toasted almonds for just the right amount of crunch, it's easy to make yet elegant enough for any occasion!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Italian
Keyword: italian almond cake
Servings: 12
Calories: 428kcal
Author: Maria D'Errico

Ingredients

Cake

  • 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

Topping

  • 1 cup almonds (sliced)
  • 2 tablespoons cane sugar
  • 1 tablespoon powdered sugar
US Customary - Metric

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.
    A springform pan is greased with butter.
  • 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.
    Almond flour, all purpose flour, baking powder, and salt are whisked together.
  • 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.
    Butter, sugar, eggs, almond extract, and vanilla extract are mixed together until combined.
  • 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.
    The wet and dry ingredients are mixed together until 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.
    The cake batter is poured into a springform pan and smoothed 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.
    Sliced almonds and cane sugar are sprinkled across the top of the cake batter.
  • 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.
    The collar of the springform pan is removed from the baked cake.
  • 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!
    Powdered sugar is sprinkled across the top of the cake.

Video

Notes

  1. Almond flour: blanched almond flour works best for its fine texture, smooth consistency, and neutral color. To make your own, grind blanched almonds in a food processor or blender until the consistency of a fine flour. About 1 cup of almonds typically yields 1 cup of almond flour, though this may vary with size and moisture. You can substitute with unblanched almond flour, though the cake will have a rustic appearance and coarser texture. 
  2. Flour measuring tip: for the best results, accurately measure the almond and all-purpose flours. I prefer measuring the flour in grams using a food scale. If you're measuring by cups, use the "spoon and level" method: lightly spoon the flour into your measuring cup and level off the top with the back of a knife. You may need to stir the almond flour first to break up any clumps.
  3. Add citrus zest: to brighten up the flavors you can add 2 teaspoons of lemon zest or orange zest to the cake batter. This variation has become a reader favorite!
  4. Add whipped cream: top each slice with a dollop of whipped cream for a festive touch. I love using my whipped cream dispenser recipe for the perfect swirl.
  5. Equipment: 9-inch springform pan (I love the one made by USA Pan)
  6. Storage: store the cake in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. If freezing individual slices, wrap them tightly in parchment or plastic wrap before placing them in an airtight container or freezer-safe bag to prevent drying out. Thaw overnight in the refrigerator before serving. Once thawed, warm slices in the microwave in 10-second intervals if desired, and dust with a fresh layer of powdered sugar to revive that just-baked look!

Nutrition

Serving: 1slice | Calories: 428kcal | Carbohydrates: 29g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 103mg | Sodium: 53mg | Potassium: 206mg | Fiber: 2g | Sugar: 20g | Vitamin C: 0mg | Calcium: 83mg | Iron: 1mg
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