Madeeha Anwar Updated on Aug 15, 2022 3 min read

ITALIAN ALMOND CAKE

This decadent and flavorful Italian almond cake is super easy to make and is bursting with almond flavor. The crumb is gooey, super moist, and is to die for. Did I mention it is gluten-free (hooray!)?

Why This Recipe Works?

Easy to Bake: Requires just a few ingredients.
Packed with Almond Flavor: Uses almond flour, almond extract, and slivered almonds.
Super Moist Crumb: The texture melts in your mouth.

Use of Almonds in Baking

Almonds are used in various forms: almond paste, almond flour, almond extract, and slivered almonds.
Italy (Sicily) is famous for producing the best almonds in the world.

What Is Almond Flour?

Made by blanching almonds, removing the skins, and grinding them into fine flour.
Packed with nutrients: Vitamin E, low glycemic index, and magnesium.
Gluten-Free: Great alternative for those with gluten intolerance.
Calories: Almond flour has more calories than wheat flour. (One ounce of almond flour = 163 calories, wheat flour = 102 calories).

Variations

Lemon Zest: Add 1 tbsp lemon zest to enhance the almond flavor.

Ingredients

Almond Flour: Blanched almond flour (not almond meal).
Baking Powder: Fresh and active.
Salt: Enhances sweetness.
Eggs: Room temperature for structure, leavening, and moisture.
Vegetable Oil: Keeps the cake moist.
Castor Sugar: Sweetens the cake.
Almond Extract: Enhances almond flavor.
Almond Slices: Adds crunch and decorates the cake.

Instructions

Preheat Oven: Set to 325°F. Grease a 9-inch round cake pan, line with parchment paper, and set aside.
Mix Dry Ingredients: In a bowl, whisk together almond flour, salt, and baking powder.
Beat Eggs & Sugar: In a large bowl, using an electric mixer, beat eggs and sugar for 4–5 minutes until pale yellow and tripled in size.
Incorporate Wet Ingredients: Keeping the mixer on medium speed, add almond extract, melted butter, and oil until fully combined. The mixture should be thick and glossy.
Combine Batter: Gently fold in dry ingredients until just mixed.
Pour & Tap: Pour batter into the greased pan and tap on the counter to remove air pockets.
Add Almonds: Sprinkle slivered almonds on top.
Bake: Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
Cool Completely: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Expert Tips

Room Temperature Ingredients: Ensures even mixing and better baking results.
Let the Cake Cool: Remove from pan after 15 minutes, discard parchment, and cool on a wire rack.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes! Store in an airtight container in the refrigerator for up to 1 week.

Can I use all-purpose flour instead of almond flour?
Yes, but the cake won’t be gluten-free. Almond flour is heavier, making the cake denser and moist.

How to Store

Room Temperature: Store in an airtight container for 3–4 days.
Refrigerator: Keeps fresh for up to a week.
Freezing Not Recommended: Freezing may alter the soft, crumbly texture.

SUMMARY

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Course: Cakes, Dessert
Cuisine: Italian
Servings: 10 slices
Calories: 411 kcal

Ingredients

Cake Batter

2 ¼ cups almond flour (170g)
½ tsp baking powder (3g)
4 eggs (room temperature)
1 cup castor sugar (200g)
1 tsp almond extract (5g)
½ cup vegetable oil (109g)
½ cup almond slices (46g)

Instructions

Preheat oven to 325°F. Grease a 9-inch round cake pan and line with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together almond flour, baking powder, and salt.
Beat Eggs & Sugar: In a large bowl, beat eggs and sugar for 4–5 minutes until pale yellow and fluffy.
Incorporate Wet Ingredients: Add almond extract, melted butter, and oil while mixing at medium speed. The mixture should be thick and glossy.
Combine: Gently fold in the dry ingredients until just combined.
Pour Batter: Transfer batter to the prepared cake pan, tapping to release air bubbles.
Top with Almonds: Sprinkle slivered almonds on top.
Bake: Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
Cool & Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Room Temperature Ingredients: Ensures better texture and even mixing.
Cooling is Key: Let cool for 15 minutes, then remove from the pan.
Almond Flour vs. All-Purpose Flour: Using almond flour keeps it gluten-free, but makes it denser than regular flour cakes.