Italian Almond Cake

Italian Almond Cake, known as "torte di mandorle," is a flavorful treat made with almond flour and almond extract. This is the perfect Italian dessert to have on hand while sipping espresso or a glass of Vin Santo.

Course Dessert

Cuisine Italian

Keyword Italian Almond Cake

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 280kcal

Author Angela Allison

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.

Nutrition