This Italian almond cake is moist and dense with delicate citrus notes, finished with toasted sliced almonds. Quick and simple to prepare, it comes together from start to finish in under 45 minutes.
Why this recipe works
You’ll love this cake because:
- It highlights classic Italian almond flavors.
- It’s uncomplicated—no frosting or elaborate decorations required.
- Almond flavor comes from almond flour, almond extract, and toasted sliced almonds.
- The texture is moist, tender and pleasantly dense without being heavy.
The combination of lemon and orange zest complements the almond notes without overpowering them. The recipe is balanced to deliver a cake that is dense but not gummy, and subtly sweet in the European tradition.
Ingredient notes
- Almond flour: Use finely ground almond flour for a smooth texture and pronounced almond flavor.
- All-purpose flour: A small amount keeps the crumb lighter.
- Cornstarch: Adds tenderness to the cake.
- Salt: Balances sweetness.
- Baking powder: A tiny amount helps the cake rise.
- Eggs: Large eggs at room temperature whipped with sugar provide structure and volume.
- Sugar: Granulated sugar sweetens and tenderizes. A bit is also sprinkled on top with the almonds.
- Almond extract: Enhances almond flavor—use sparingly for the best result.
- Lemon and orange zest: Provide bright citrus notes that pair well with almonds.
- Butter: Melted and cooled butter adds richness and moisture.
- Oil: Olive or neutral vegetable oil keeps the cake tender and moist.
- Sliced almonds: Toasted on top for crunch and visual appeal.
- Powdered sugar: A light dusting for a finishing touch.
How to make this recipe
- Preheat and prepare pan. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or deep 9-inch round pan and line the bottom with parchment paper.
- Whisk dry ingredients. In a medium bowl, whisk almond flour, all-purpose flour, cornstarch, salt, and baking powder. Set aside.
- Whip eggs and sugar. In a stand mixer or with a hand mixer, beat eggs and granulated sugar on high for about 5 minutes, until tripled in volume and pale.
- Add fats and flavorings. Reduce mixer speed to low-medium and slowly stream in the melted, cooled butter and oil. Mix in almond extract, lemon zest, and orange zest until combined.
- Fold in dry ingredients. Gently fold the dry mixture into the egg mixture, keeping as much air as possible for a light texture.
- Pour and top. Pour batter into the prepared pan and smooth the top. Scatter sliced almonds evenly and sprinkle with 1 tablespoon granulated sugar.
- Bake. Bake at 325°F for 35–40 minutes. The cake should spring back gently when pressed and a toothpick inserted into the center should come out with a few moist crumbs. Baking time varies with pan type and altitude.
- Cool and finish. Let the cake cool, then dust with powdered sugar before serving.
Frequently asked questions (FAQs)
You can omit the zest if you don’t have citrus, though the cake will lose its bright citrus undertones.
Yes. Halve the ingredients and bake in a smaller pan, such as a loaf pan. Adjust the baking time as needed.
If you don’t have almond flour, you can make your own from blanched almonds ground very finely. Substituting another nut flour like hazelnut will change the flavor profile; do not replace with more all-purpose flour.
Expert tips
- Use room-temperature eggs. They whip more easily and yield greater volume. To speed up, place eggs in warm water for 5 minutes.
- Choose finely ground almond flour. Coarser almond meal can make the cake overly dense.
- Fold gently. Most of the rise comes from the air in the whipped eggs, so fold carefully to retain volume.
- Measure carefully. Weigh ingredients when possible—grams are more accurate than cup measures, especially for almond flour and all-purpose flour.
Checking the cake for doneness
Many factors affect bake time: pan color, oven accuracy, and altitude. Dark pans bake faster than light pans. High-altitude baking may require adjustments. An oven thermometer helps verify actual temperature.
Doneness tests
Use two checks: the toothpick test and the spring-back test. A toothpick should come out with a few moist crumbs rather than completely clean to keep the cake tender. Gently press the center with your finger—the cake should feel soft but spring back.
How to serve
This almond cake is not overly sweet and pairs beautifully with coffee or tea. It works well for brunch, holidays like Easter or Mother’s Day, and travels well without refrigeration. For a touch of indulgence, serve with whipped ricotta or mascarpone whipped cream.
How to store
Wrap the cake tightly and store at room temperature for up to 3 days. To freeze, cool completely, wrap in plastic wrap (whole or individual slices), add a second layer of wrap, and place in an airtight container to prevent crushing.
Try these recipes next
Strawberry Jam Cookies-
Berry Cupcakes
-
Strawberry Mousse Pavlovas
-
Blueberry Sour Cream Pie
P.S. If you tried this recipe — please rate it below! We love hearing your feedback. Sign up for the newsletter or follow the recipe author on social media for more ideas.
Italian Almond Cake
Equipment
-
Hand mixer (beaters)
-
Stand mixer (optional)
-
9-inch springform pan
-
Microplane or citrus zester
Ingredients
Almond Cake
- 1 ½ cups almond flour (180 grams)
- ¾ cup all-purpose flour (97 grams), spooned and leveled
- 2 teaspoons cornstarch (5 grams)
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 4 large eggs
- 1 cup granulated sugar (200 grams)
- 1 teaspoon almond extract
- Zest of 1 lemon (about 2 teaspoons)
- Zest of 1 orange (about 1 ½ teaspoons)
- ½ cup butter, melted and cooled
- 3 tablespoons oil (olive or vegetable)
Topping
- ⅓ cup sliced almonds
- 1 tablespoon granulated sugar
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat oven to 325°F (163°C). Grease and lightly flour a 9-inch springform pan and line the bottom with parchment paper.
- Whisk together almond flour, all-purpose flour, cornstarch, salt, and baking powder. Set aside.
- In a separate bowl, beat eggs and sugar on high for about 5 minutes until pale and tripled in volume.
- Reduce mixer to low-medium and slowly add the cooled melted butter and oil. Stir in almond extract and citrus zests until incorporated.
- Gently fold the dry ingredients into the egg mixture until homogenous and there are no streaks, taking care not to lose air.
- Pour batter into the prepared pan and smooth the top. Scatter sliced almonds and sprinkle with 1 tablespoon granulated sugar.
- Bake at 325°F for 35–40 minutes. A toothpick should come out with a few moist crumbs and the cake should spring back when gently pressed.
- Cool completely, then dust with powdered sugar before serving.
Notes
Storage: Tightly wrap and store at room temperature for up to 3 days.
Freezing: Cool completely, wrap the whole cake or individual slices twice in plastic wrap, and place in an airtight container to prevent crushing.
Substitutions: Omitting citrus zest will reduce the citrus notes. Halve the recipe for a smaller pan and adjust baking time as needed.
Nutrition
|
Carbohydrates: 34 g
|
Protein: 5 g
|
Fat: 23 g
View our web story for this post.