Italian Almond Cake
This post may include affiliate links, meaning I will earn a small commission if you purchase through my link. Affiliate Disclaimer.
Italian Almond Cake or Torta di Mandorle is truly a special dessert! This exceptionally moist cake is soft, lightly sweet, deliciously nutty, and naturally gluten-free! Dust it with powdered sugar and top it with fresh fruit or a Strawberry Compote, for an easy yet elegant dessert perfect for a special occasion.
This simple almond cake is one of our favorite Italian desserts. Like my Crostata di Marmellata and Italian Cheesecake, it is the perfect accompaniment to a cup of coffee. The rich almond flavors and the sweet smell of this cake remind me of Italy. One bite, and I’m immediately transported to an Italian café, enjoying this homemade Italian Almond cake as I sip a bold espresso!
Believe it or not, almonds are the most widely grown nut in the world, and Italy is one of their largest producers. Some of the best almonds are grown in Sicily near the towns of Noto and Siracusa. So, it’s no surprise that almonds are used in many Italian baked goods and confections like Italian Almond Cake, Ricotta Pie, Italian Rainbow Cookies, amazing Sicilian Almond Paste Cookies, Pignoli Cookies, or Nonna’s Easy Almond Ring.
Why You’ll Love this Italian Almond Cake Recipe
There is a lot to love about this Italian Almond Cake. It has a moist, spongy crumb and a sweet, nutty flavor. Unlike other almond cakes, this recipe uses both almond paste and almond flour. These ingredients add extra moisture and an irresistible almond flavor. However, they’re also heavier than all-purpose flour. Because of that, the cake won’t rise as much as a traditional one such as my Coconut Almond Cake, Italian Hangover Cake, or Carrot Cake with Cream Cheese Frosting .
But you’ll really appreciate how easy this almond cake is to make! Just mix everything in a food processor and then pop it in the oven. It’s definitely a go-to dessert for when you want to impress your guests or need a sweet treat!
Italian Almond Cake reviews
“Have made this twice to raves by my guests.”
“Excellent! Tried it to see if it was worthy of a wedding shower I am hosting. A definite yes!”
Ingredients Notes, and Substitutions
- Almond paste is easiest to work with when it is at room temperature. When it’s cold, it will be stiff and hard to manipulate. Leave it to warm up to room temperature if you have been storing it in the refrigerator or freezer. You can follow my simple recipe for making almond paste, or you can buy it pre-made. If you use my recipe, it will be ready to use immediately.
- Almond Flour that has been finely ground is preferred for this recipe. When measuring the almond flour, spoon it into the measuring cup and then level it off.
- Lemon Zest brings a bright flavor to the cake. This is also delicious with orange zest, and I have also stirred in a 1/2 teaspoon of Fiori di Sicilia for added orange flavor.
How to Make Italian Almond Cake
Photo 1: Combine the almond flour, baking powder, and salt in a large bowl and set it aside. Cream the butter and almond paste in the food processor set to full speed. The mixture should be creamy, but might still be a bit grainy.
Photo 2: Add the sugar and lemon zest. Pulse until creamy.
Photo 3: Add the vanilla extract and eggs one at a time while the food processor is running.
Photo 4: Transfer the cake batter to a large mixing bowl. Add the flour mixture to the wet ingredients, then mix by hand. Pour the batter into a prepared 9-inch round cake pan lined with parchment paper, and top with sliced almonds. Bake the cake in a preheated oven at 325°F for 35 minutes. The cake is done when it is golden brown, and a toothpick or cake tester inserted in the center comes out clean.
Tips For Making Moist Italian Almond Cake
- Start with room-temperature almond paste, eggs, and butter so that your ingredients blend smoothly.
- An electric mixer can be used if you don’t have a food processor. Use the paddle attachment if you are using a stand mixer. Just make sure the butter and almond paste are mixed well and long enough to become creamy. It may still be a little grainy, but you should not have large pieces of almond paste in the batter.
- Scrape down the sides of the bowl as needed to make sure all the ingredients are mixed in properly, or you will have chunks of almond paste in your cake.
- I transfer the mixture to a bowl before adding the flour to avoid over-mixing the batter. Once all the almond flour is blended in, stop mixing.
- I highly recommend lining the bottom of your cake pan with parchment paper. This will help the cake slide right out of the pan without sticking to it. You can also use a springform pan.
- If you use an 8-inch pan, the cake will be a little thicker, so you may need to adjust your baking time.
Storage Recommendations
Italian Almond Cake can be stored covered at room temperature for 2-3 days. You may need to sprinkle it with more powdered sugar as the cake will absorb it as it sits. It can also be wrapped in plastic wrap and stored in the freezer for up to 2 months. Let it come to room temperature before serving.
Italian Almond Cake FAQs
Almond flour is heavier than cake flour or AP flour, so baked goods will rise less or spread out more. Cookies, for instance, will spread more, and this Italian Almond Cake and other non-yeast baked goods will not rise as high.
Almond meal is made from raw, unpeeled almonds, while almond flour is made from blanched (peeled) almonds. Almond flour has a finer texture and is lighter in color than almond meal. I wouldn’t recommend substituting almond meal for almond flour in this Italian Almond Cake recipe, as it will affect the cake’s texture.
Yes, you can substitute all-purpose flour for some or all of the almond flour in this recipe, but it will change the texture of the cake. The cake will rise higher and be less dense than one made with almond flour.
No, they are quite different. Marzipan has much more sugar in it, and it is stiffer than almond paste. It can be eaten as candy and is often dyed and shaped into various fruits. Almond paste, on the other hand, has less sugar and is softer, making it easy to spread. It is often used in baking rather than eaten on its own. This almond cake recipe requires you to use almond paste, not marzipan.
I love to get your feedback, so if you tried this Italian Almond Cake or any other recipes on this website, please leave me a comment below. I hope you enjoy our recipes and look forward to hearing from you!
You can also follow me on Facebook, Instagram, and Pinterest for more recipes your family will love!
Italian Almond Cake
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Enza’s Quail Hollow Kitchen
Equipment
- 1 Food processor
- 1 9" x 2" Round cake pan
Ingredients
- 4 oz Almond Paste cut into small pieces
- ½ cup Butter softened
- ½ cup Sugar
- ½ tsp Lemon Zest
- 4 Eggs
- ½ tsp Almond Extract
- 1⅓ cups Almond Flour not almond meal
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ cup Sliced Almonds
- 2 tbsp Powdered Sugar
Instructions
- Preheat the oven to 325°. Cut a piece of parchment paper to fit the bottom of the cake pan. Grease the bottom and sides the cake pan with butter or cooking spray. Line the cake pan with the parchment paper. Grease the parchment paper. Dust the pan bottom and sides with flour and discard any excess.
- Place the almond paste and butter in a food processor fitted with the metal blade. Process until the butter and almond paste are creamed, about 2 minutes. Scarp down the sides to make sure that all of the almond paste is mixed into the butter.
- With the food processor running, add the sugar and lemon zest.
- Continue to run the food processor and add the eggs one at a time, stopping between each one to make sure that it is fully blended in. Add the Almond extract while blending. Stop the processor once all have been mixed in.
- Stir together the almond flour, baking powder and salt.
- Transfer the mixture to a large bowl and stir in the almond flour mixture, just until is completely combined. Pour into the prepared cake pan.
- Sprinkle the almonds on the top of the batter and bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and let it cool for 10-15 minutes. The cake should pull away from the sides of the pan. Remove the cake from the pan and place on a cooling rack. When completely cool, Dust with powdered sugar.
I haven’t made the cake yet, but am planning to, so I can’t give a star rating yet. I am considering serving the cake with very lightly sweetened defrosted blackberries (that I have in the freezer from last summer) to spoon over each piece. Do you think the blackberries will overpower the wonderful and delicate almond flavor of the cake?
Hi Ann. I think the Blackberries will be delicious over the cake. They should complement it beautifully! Please be sure to let me know how it turns out!
Also, do you measure 4 oz almond past by the cup (1/4 c.) or by weight?
Hi I measure it by weight.
Hi Ann I think your blackberries sound great and they would complement the almond cake beautifully. I hope you let me know how it turns out if you try it.
What an absolutely wonderful recipe! I made a double batch using the entire box of almond paste, and we could not stop eating the cake. It was that good! I already cannot wait to make it again. Also, please disregard and delete my first post—it should have been 5 stars, but it was accidentally saved as 4 stars. This is definitely a ***** recipe!
Hi Paula
Thank you so much for taking the time to leave such a postive review! I am so glad you loved the cake!