This Italian almond cake, or Torta di Mandorle, is moist, tender, and stuffed with taste from olive oil and lemon. Completed with sliced almonds on prime, it’s a easy but traditional Italian dessert.
After shifting to Italy, I didn’t simply fall in love with the Italian, I additionally fell laborious for the flavour of almond! In Southern Italy, almond timber thrive, and almonds are featured in so many conventional desserts like almond crescent cookies, mandarin orange almond cake, and cranberry almond biscotti.
Whereas some variations of Italian almond cake are made with floor almonds, this Torta di Mandorle recipe makes use of almond milk for a light-weight almond taste and sliced almonds on prime for a phenomenal end.
Olive oil retains the crumb moist and tender, whereas a contact of lemon zest provides a recent citrus be aware. Like my Italian almond cookies, this straightforward cake goes completely with espresso or tea served for breakfast or dessert.
Why I Love This Recipe
- Easy elements with minimal effort: This traditional Italian dessert makes use of only a handful of pantry staples! No eggs, no almond flour or almond meal, and no mixer is required.
Wealthy in traditional Italian flavors: Moist, dense, and evenly candy with hints of almond and lemon, it’s stuffed with conventional flavors that make Italian desserts so nicely cherished.
Ingredient Notes
- Cake flour: Provides this Italian almond cake its comfortable, advantageous texture. Decrease in protein than all-purpose flour, it helps create a light-weight, tender crumb that’s excellent for delicate desserts.
- Baking powder: Provides carry and construction, ensuring the cake rises evenly because it bakes.
- Salt: Only a pinch enhances all the opposite flavors, particularly the almond and citrus.
- Lemon zest: Provides a recent, citrus and lemon taste that pairs nicely with the almonds.
- Almond milk: Retains the cake moist and subtly boosts the almond taste with out overpowering it.
- Vanilla or almond extract: Both works right here! Use vanilla for a mellow base, or use almond extract for a stronger Italian almond cake taste.
- Granulated sugar: Sweetens the cake whereas letting the almond and lemon notes shine.
- Mild olive oil: Provides moisture and richness to the crumb. Olive oil is a traditional ingredient in lots of conventional Italian desserts though you may substitute vegetable oil or melted butter.
- Sliced almonds: Sprinkled on prime for crunch and a phenomenal end, additionally they improve the cake’s nutty almond taste.
Make Italian Almond Cake
To begin, in a big bowl, whisk collectively dry elements together with the flour, baking powder, salt, and lemon zest.
In one other bowl, whisk the almond milk, vanilla extract, sugar, and olive oil till easy and nicely mixed.
Pour the moist elements into the dry and whisk simply till mixed. Pour the batter into the ready cake pan, then sprinkle the highest with sliced almonds.
Bake till a toothpick inserted within the heart comes out clear with a number of moist crumbs. Let the cake cool within the pan for 15 to twenty minutes, then switch to a wire rack to chill fully.
recipe ideas and variations
- Use a springform pan: For a reasonably presentation, utilizing a springform will enable the Italian almond cake recipe to launch cleanly.
- Swap the zest: Orange zest is a superb different to lemon and pairs nicely with the almond taste.
- DIY cake flour: Make your individual cake flour by changing 2 tablespoons of each cup of all-purpose flour with cornstarch, then sift nicely.
- Increase the almond taste: Use almond extract as an alternative of vanilla if you happen to desire a stronger Italian almond cake taste.
- Garnish: After the cake is cooled fully, mud the highest of the cake with powdered sugar and serve with recent berries, or drizzle with chocolate glaze for a decadent dessert.
- Gluten free: This recipe has not been examined with almond flour, however attempt these amaretti cookies as an alternative!
Storage
- Retailer: Retailer leftover almond Italian cake at room temperature for as much as 3 days. For longer storage, place within the fridge as much as 5 days. Convey to room temperature earlier than serving.
- Freeze: Wrap slices tightly in plastic wrap then place in a freeze secure bag. Freeze for as much as 2 months then thaw at room temperature earlier than serving.
If you’re a lover of all issues almonds like we’re, then I hope you want this Italian Almond Cake! Take pleasure in.
- 2 cups cake flour
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- ¾ cup + 1½ tablespoons almond milk
- 1 teaspoon vanilla extract (or almond extract)
- 1 cup granulated sugar
- ½ cup oil (vegetable, mild olive oil or melted butter)
- 2-3 tablespoons almond slices
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Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch cake pan.
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In a big bowl whisk collectively the flour, baking powder, salt and zest.
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In a medium/massive bowl whisk collectively the milk, vanilla, sugar and oil till nicely mixed.
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Add the moist to the dry elements and whisk to mix, don’t over combine. Pour the batter into the ready pan, prime with the almond slices and bake for roughly 30-40 minutes or till a toothpick comes out clear. Let cool within the pan 15-20 minutes then transfer to a wire rack to chill fully. Mud with powdered sugar if desired earlier than serving. Take pleasure in!
retailer the almond cake
- Retailer: Retailer leftover almond Italian cake at room temperature for as much as 3 days. For longer storage, place within the fridge as much as 5 days. Convey to room temperature earlier than serving.
- Freeze: Wrap slices tightly in plastic wrap then place in a freeze secure bag. Freeze for as much as 2 months then thaw at room temperature earlier than serving.
Energy: 353kcal | Carbohydrates: 49g | Protein: 4g | Fats: 16g | Saturated Fats: 1g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 10g | Trans Fats: 0.1g | Sodium: 105mg | Potassium: 115mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 0.4mg | Phosphorus: 85mg
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