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?
Almonds are used in many forms in baking such as almond paste and almond flour. Many countries in the world produce almonds and Italy is one of them. It is believed
some of the best almonds are grown in Sicily. Therefore, almonds connect us with Italy right away.
Almond cake is one of my favorite cakes which I bake quite often. The reason is simple, the cake is moist, crumbly and packed with almond flavor. All you need is a few staple ingredients from your pantry to assemble the cake in 50 minutes from start to finish.
This recipe requires almond flour and almond extract for a strong almond flavor. The almond flour gives it a soft and moist texture. The layer of almond slices on the top of the cake adds crunch.
You can enjoy the slice of this heavenly cake with a cup of tea or coffee. This simple cake has a royal look and it can be served at any formal or informal gathering. If you are a fan of almond bakes, try my Almond Flour Peanut Butter Cookies recipe as well.
What Is Almond Flour?
Almond flour, as the name suggests, is made by blanching almonds in boiling water to remove the skin. The almonds are then ground and sifted into fine flour.
Alternate to Wheat Flour: Traditionally, almond flour is used an alternative to the wheat flour. Usually a 1:1 ratio is used to replace the wheat flour with almond flour.
Packed with Nutrients: Almond flour is packed with nutrients such as Vitamin E, low glycemic index and abundance of magnesium. Also, it contains lower carbs as compared to wheat flour. It also helps with reducing LDL (bad) cholesterol and insulin resistance. In short, almond flour is highly nutritious and is a better choice than conventional flours for blood sugar with its low glycemic index.
Gluten Free: Almond flour is gluten-free and wheat-free. Anyone who has a gluten intolerance because of celiac disease and/or wheat intolerance can use almond flour as a substitute for many recipes.
Texture: The bakes with almond flour are flatter and denser as compared to wheat-flour. This happens because almond flour lacks gluten which is a key ingredient for wheat flour. Gluten helps with stretching and trapping more air into the dough, which consequently reacts with heat in the oven and makes the bakes voluminous.
Calories: The almond flour packs more calories than wheat flour (interesting – huh?). One ounce of almond flour has 163 calories and the wheat flour has 102 calories.
Lemon Zest: To add a little variation you may add one tablespoon of lemon zest to the cake. Lemon compliments almonds very well by adding a little tartness to the cake.
Almond Flour – Blanched almond flour (I purchase mine from Costco). Do not use almond meal.
Baking Powder – Make sure it is fresh and active.
Salt – Enhances the sweetness of the cookies.
Eggs – Helps with the structure of the cake. It also adds leavening, richness, color and flavor to the cake. Use at room temperature.
Vegetable Oil – Helps with moist crumb of the cake.Castor Sugar – Used to sweeten the cake.
Almond Extract – Enhances the almond flavor of the cake.
Almond Slices – They are used to decorate the cake and adds crunch to the soft cake.
Step 1: Preheat the oven to 325 F. Take a 9-inch round cake pan and spray it using a baking spray. Place parchment paper in the bottom of the pan. Set aside.
Step 2: Take a bowl and combine almond flour, salt and baking powder.
Step 3: Take another large sized bowl and using an electric mixer beat the eggs and sugar for 4 -5 minutes until the eggs turn pale yellow in color and increase 2 – 3 fold in size.
Step 4: Keeping the electric mixer on medium speed add the almond extract, melted butter and oil until fully incorporated. The mixture should be thick and glossy at this point.
Step 5: Fold in the dry ingredients into the wet ingredients until just combined.
Step 6: Pour in the batter into the greased pan. Tap the pan on the counter a few times so that there are no air pockets.
Step 7: Sprinkle over the almond slices on the cake batter.
Step 8: Bake the cake for 35 – 40 minutes until a toothpick inserted in the center of the cake comes out clean without crumbs.
Step 9: Let the cake cool in the pan for 10 minutes before putting it on the wire rack.
Room Temperature Ingredients: For best results make sure to use the ingredients at room temperature. It will help with better incorporation of the ingredients which will result in better results during baking.
Let The Cake Cool Completely: Once the cake is out of the oven, leave it on the counter for about 15 minutes. Then take out the cake on one hand, remove the parchment paper layer in the bottom and let it cool down completely on the wire rack.
Frequently Asked Questions
Yes, it is easy to bake the cake and keep it in a refrigerator for up to a week in an airtight container. However, it is best to enjoy the day it is baked.
The simple answer is yes. The only difference is that this recipe is gluten free and because we are using almond flour in this cake, the cake will not rise as much as it will with the all-purpose flour. The reason being almond flour is heavier than the regular all-purpose flour and the cakes will be dense and moist.
How To Store
On the Counter: Store the cake in an airtight container for 3 – 4 days. You can serve it cold or at room temperature.
In the Fridge: This cake will stay fresh in an airtight container the refrigerator for about a week.
In the Freezer: Because this cake is delicate and soft and crumbly. It is best not to freeze it, otherwise the texture of the cake is likely to be altered once it is out of the freezer and thawed.
More Recipes You'll Like
- Almond Flour Peanut Butter Cookies
- Caramel Pecan Upside Down Cake
- Southern Pecan Praline Bundt Cake
- Chocolate Sour Cream Pound Cake
- Peach Cobbler Pound Cake
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Italian Almond Cake
- 1 9'' round cake pan
- 1 hand mixer
- 2 ¼ cup almond flour (170 grams)
- ½ teaspoon baking powder (3 grams)
- 4 eggs room temperature
- 1 cup castor sugar (200 grams)
- 1 teaspoon almond extract (5 grams)
- ½ cup vegetable oil (109 grams)
- ½ cup almond slices (46 grams)
- Preheat the oven to325 F. Take a 9-inch round cake pan and spray it using a baking spray. Place parchment paper in the bottom of the pan. Set aside.
- Take a bowl and combine almond flour, salt and baking powder.
- Take another large sized bowl and using an electric mixer beat the eggs and sugar for 4 -5 minutes until the eggs turn pale yellow in color and increase 2 – 3 fold in size.
- Keeping the electric-mixer on medium speed add the almond extract, melted butter and oil until fully incorporated. The mixture should be thick and glossy at this point.
- Fold in the dry ingredients into the wet ingredients until just combined.
- Pour in the batter into the greased pan. Tap the pan on the counter a few times so that there are no air pockets.
- Sprinkle over the almond slices on the cake batter.
- Bake the cake for 35– 40 minutes until a toothpick inserted in the center of the cake comes out clean without crumbs.
- Let the cake cool in the pan for 10 minutes before putting it on the wire rack.