Italian Almond Cake, known as “torta di mandorle,” is a flavorful and simple to make Italian dessert made from almond flour, olive oil, and sugar. This classic Italian recipe is a real treat that’s great for any occasion.
Italian Almond Cake is a fluffy and sweet treat with the most amazing texture. It’s full of almond flavor and pairs perfectly with a hot cup of coffee or tea.
This is a great recipe to have on hand for the holidays or whenever you are craving a sweet treat.
If you love almond flavors and ricotta cheese, you have to try my Almond Ricotta Cake or these Almond Ricotta Cookies. For more almond flour cakes, try this Almond Flour Apple Cake or Almond Flour Pear Cake recipes.
You’ll Love Italian Almond Cake
Italian Almond Cake is one of those recipes you’ll make again and again. It’s a perfectly dense and moist cake with the most amazing almond flavor and chewy texture.
If you love almonds, then this recipe for you. Known also as Torta di Mandorle, it’s a simple dessert full of classic Italian flavors.
This is one of those Italian desserts that you’re sure to love. It’s flavored with almond extract and has the most amazing texture and stays fresh for days.
I like to serve this delicious cake for a light and simple dessert treat paired with espresso or a glass of Vin Santo. It’s great for brunch, breakfast, or a midday treat too!
If you love classic Italian desserts, give this easy Italian Almond Cake recipe a try. Simple and delicious, it’s the perfect treat to have on hand for any occasion.
Ingredients and Variations
- Almond Flour: almond flour is a great ingredient for adding texture to this cake. You can find almond flour in most grocery stores in the baking aisle. Just be sure you are not using almond meal, as that would be too coarse for this recipe. You could also make your own almond flour.
- Flour: all purpose flour is needed in addition to the almond flour to help the cake rise and hold together. Almond flour alone makes this cake too dense.
- Baking Powder: make sure you are using baking powder and not baking soda here.
- Salt: use kosher salt to balance the sweetness in this recipe.
- Sugar: regular granulated sugar is ideal here.
- Eggs: you will need three large room temperature eggs.
- Olive Oil: olive oil is a great alternative to butter in baking. It’s healthier and adds great flavor and moisture.
- Almond Extract: the almond extract is needed to bring out the almond flavor in this cake.
- Topping: finish off your Italian Almond Cake with a sprinkle of sliced almonds and powdered sugar.
- Variations: you can flavor this recipe with lemon zest or orange zest to add an additional depth of lemon flavor.
How to Make Italian Almond Cake
Italian Almond Cake is traditionally made in a 9-inch springform pan. This will allow the cake to rise and be easy to remove from the pan. Start by preheating your oven and grease and line your pan with parchment paper.
Step 1: mix dry ingredients
In a medium bowl, combine the almond flour, all purpose flour, baking powder, and salt. Whisk together until well combined.
Step 2: mix wet ingredients
In a separate large bowl, use an electric mixer to beat together the eggs and sugar until light and frothy; about two minutes. Then, mix in the olive oil and almond extract until just combined. (You can also make this in a stand mixer fitted with the paddle attachment.)
Step 3: combine ingredients and bake
Pour the flour mixture into the wet and mix until well combined. Then, pour the cake batter into the prepared springform pan.
Bake on the center rack in a preheated oven for about 30-35 minutes. You will know the cake is done when a toothpick or cake tester inserted in the cake comes out clean.
Let the delicious Italian almond cake cool on a wire rack for 10 minutes before removing the collar. Cool completely before serving.
Step 4: garnish and serve
Lastly, place the cake on your serving platter. Then, decorate the top of the cake with a sprinkle of almond slices and a dusting of powdered sugar. Slice and serve as is or with fresh berries.
Recipe Tips
- Make sure you are using almond flour and not almond meal for this recipe.
- If you don’t have almond extract, you can substitute a tablespoon of Amaretto liqueur instead.
- Be sure the cake is completely cooled before sprinkling on the powdered sugar.
- Store leftover Italian Almond Cake in an airtight container in the refrigerator for up to a week, or freeze for up to a month.
Frequently Asked Questions
To make almond flour, simply place blanched almonds in a food processor and pulse until you achieve a fine, flour-like consistency, being careful not to over-process to prevent turning it into almond butter.
Italian almond cake, often referred to as “torta di mandorle,” is a classic Italian dessert known for its rich, moist, and indulgent texture, typically made with ground almonds, sugar, and eggs.
More Italian Cake Recipes
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Italian Almond Cake
Equipment
- 9 inch springform pan
Ingredients
- 1 ½ cups almond flour (150 grams)
- 1 cup all purpose flour (130 grams)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 3 large eggs
- ½ cup olive oil
- 1 teaspoon almond extract
- sliced almonds and powdered sugar for topping
Instructions
- Preheat oven to 350 degrees. Grease and line a 9-inch springform pan with parchment paper; set aside.
- In a medium bowl, whisk together the almond flour, all purpose flour, baking powder, and salt; set aside.
- In a separate large bowl, use an electric mixer to mix together the sugar and eggs until light and frothy; about two minutes. Add in the olive oil and almond extract and mix until combined. Pour in the dry mixture and mix until just combined.
- Pour the almond cake batter into the greased springform pan. Place on the center rack in a preheated oven and bake for about 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove from oven and let cool on wire rack for 10 minutes, then remove the collar from the pan and let cool completely.
- Before serving, sprinkle sliced almonds over the top of the cooled cake and dust with powdered sugar.
Notes
- Make sure you are using almond flour and not almond meal for this recipe.
- If you don’t have almond extract, you can substitute a tablespoon of Amaretto liqueur instead.
- Be sure the cake is completely cooled before sprinkling on the powdered sugar.
- Store leftover Italian Almond Cake in an airtight container in the refrigerator for up to a week, or freeze for up to a month.
This is an excellent recipe. My whole family loved it!
This was perfect even though, after spraying and lining the bottom of the pan, I forgot to do the sides. A few minutes after it came out I ran a knife around the sides and it looked beautiful. I didn’t have sliced almonds but the powder sugar was enough. I’m eating a piece for breakfast now. Not only was this delicious but it was so easy and so fast. The texture was soft inside and slightly chewy outside. I’m going to buy a large bag of sliced almonds to go with my giant bag of almond flour from Sam’s club because I will definitely be making this a lot. Thank you
Will evoo be too heavy? That’s al I have. Any way to lighten it up if it is too heavy?
Extra virgin olive oils works perfect here!
I’m in UK. Made both your orange and lemon cakes and they were great.
What is the equivalent in grams and millilitres for the sugar and oil please?
I’ve made this cake a few times and my family and I absolutely love it. I was wondering if I can put the sliced almonds on top of the cake before baking?
Or will it burn?
You risk burning the almonds if you bake them on top. That’s why I just add them as decoration at the end.