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 recipe is very good. Great almond flavor and texture. The only issue I had was that it sunk in the middle. I live at high altitude above 7000 ft. What adjustments would you recommend? Also
I didn’t have a 9″ spring form pan so I made 1 1/2 of the recipe and it fit perfectly in a 10″ spring form. I will definitely make this again.
I’m so happy you enjoyed the recipe. When baking in higher altitudes you want to increase the oven temperature by 15-25 degrees and reduce the baking time by about 5 minutes. Be sure to test for doneness using a toothpick.
Making this for the 4th time in a week for another occasion! Everyone loves it – I paid $28 over Christmas for a gluten free almond cake at the local marketplace and thought there had to be a recipe for one and I found it. I did replace the flour with 1 to 1 gluten free flour, but it is still delicious and everyone wants me to make one for their get togethers now! A hit for sure! The next one I make for our home will not be gluten free and excited to see how it differs. Thank you for sharing!
Yay! Thanks so much for the comment, Deb! So happy you all love it! 🙂
I just baked this cake for the first time. Will see tomorrow. Took pictures and looks delicious.
I was looking for a recipe that replicated an almond torte that my husband’s assistant used to give him every single year for a couple of decades from an Italian bakery in San Francisco. She retired last year. This recipe is even better. I just made a practice run because I wanted to bring it to my in laws for Thanksgiving! The only thing I did differently is to put a very thin line of raspberry preserves on the first half and then put the rest of the batter on top. Soooooo stinking good. Love! Love!
Love the idea of adding raspberry preserves to this! So happy you enjoyed it 🙂
Hi there, baked this cake yesterday but it came out very heavy, is this normal? I’m worried it’s going to be too dry and dense, please help.
It is supposed to be a more dense cake, rather than fluffy. Make sure you are weighing the flour and almond flour for accurate measurement.
Made this yesterday, baked for 32 minutes, tester came out clean but it was still too moist in the middle. Still very delicious and much appreciated by the guests. Is it supposed to be very moist or should it be baked for longer?
It’s supposed to be very moist. Glad you enjoyed it 🙂
I would like to say that I made this cake to bring to my friends and we all loved it.
I didn’t have the sliced almonds, so I decided to place whole almonds on the top of the cake prior to baking it. It worked.
I am baking another one today and I’ve added lemon zest to the sugar. We’ll see how that works. And I added a full tablespoon of almond extract.
Would using almond flour for the whole recipe be possible or does it have to have the AP flour in it?
You could use all almond flour but the texture will be more dense. It will still taste delicious!
Can this be made with gluten free flour?
Yes it can!
Hi Angela. I can’t wait to make this cake. I was wondering instead of using gradulated white sugar may I substitute for light brown sugar? And instead of sliced almonds may I use chopped walnuts? Please advice. Thankyou.
You can use brown sugar and chopped walnuts work too! Enjoy! 🙂
Per your measurements
If 1 1/2 cup is equal to 150 gm how is 1 Cup equal to 130 grams
Because, cup for cup, the almond flour and all purpose flour weigh different amounts.
Fabulous cake! I brushed it with sweet marsala when warm and again when cooled before adding almond and powdered sugar.
Absolutely delicious, the inside was really moist, almost gooey with beautiful almond flavour and the outside just golden enough to create a soft crumbly texture. We all loved this cake, kids and adults alike.
Yay! I’m so happy to hear that. It’s one of my favorites!
My grandma used to make a cake similar to this but I haven’t had it since she passed. Can’t wait to try this one!
Just wanted to pop by and say that I made this cake tonight and it did not disappoint! It was perfectly moist and so delicious, definitely a keeper. Thank you for such a great recipe.
One of my favorite cakes, ever! I love having a slice of this cake with a hot cup of tea!
Enjoyed this for dessert last night and it did not disappoint! Turned out light, fluffy and moist; the best way to cure my sweet tooth, indeed!
I love the subtle sweetness of this cake! Each slice is moist and packed with delicious almond flavor. A must-try for any dessert lover!
I’ve made 2 of these cakes today (October 15,2023) and it was amazing, everyone loved it, thank you for sharing your recipe!!
Thanks so much, Francesca! So happy to hear you love it! 🙂
I made this today and we just enjoyed this absolutely delicious cake! We love almond anything!! A huge thank you!