Almond cake is truly a special dessert and I think this recipe is the best. The almond paste and almond flour in this exceptionally moist cake, make it soft and lightly sweet. Dusted with powdered sugar and topped with fresh fruit or topped with a Strawberry Compote, this elegant cake is perfect for a special occasion. But lucky for us this delicious recipe is so easy you can enjoy it anytime. Oh and did I mention that this is a gluten-free cake?
I love a cup of bold espresso and this sweet Almond Cake is the perfect accompaniment. The almond flavor and sweet smell of this cake remind me of sitting in a café in Italy. One bite and I am immediately transported there as I enjoy this delicious cake with a cup of coffee!
Believe it or not, almonds are the most widely grown nut in the world and Italy is one of it’s largest producers. Some of the best almonds are grown in Sicily near the towns of Noto and Siracusa. So, it is no surprise that you see almonds used in so many Italian baked goods and confections. If you are like me and love almond desserts you will want to try my mother’s amazing Sicilian Almond Paste Cookies and Nonna’s Easy Almond Ring.
Ingredients You Will Need for this Easy Almond Cake:
- Almond paste is easiest to work with when it is at room temperature. When it is cold it will be stiff and hard to manipulate, but when warm it is so pliable that you can spread it. Leave to warm up to room temperature if you have been storing it in the refrigerator or freezer.
- Unsalted Butter should also be at room temperature so that it is soft and can easily be creamed with the almond paste.
- Granulated sugar is called for in this recipe. Do not use super fine or confectioners’ sugar in the cake recipe.
- Lemon zest is added to provide a bit of brightness.
- Eggs should be at room temperature as well. This will help them blend better and create a fluffy cake. I recommend using Large eggs in this recipe.
- Almond Flour is mixed with baking powder and salt before being added to the batter. When measuring the almond flour, spoon it into the measuring cup and then level it off. The almond paste and the almond flour add a lot of moisture to the cake due to their high fat content (don’t worry almonds are high in monounsaturated fats, the good kind of fat). At the same time, they are heavier then all-purpose flour so the cake will not have the same rise as most cakes.
Step By Step Instructions
- Cream the butter and almond paste in the food processer
- Add the sugar and lemon zest
- Add the vanilla extract and eggs one at a time while food processor is running
- Stir the dry ingredients into the wet ingredients and pour batter into a prepared cake pan and top with sliced almonds.
Bake the cake in a preheated 325F degree oven for 35 minutes. The cake is done when a toothpick, or a cake tester, inserted in the center of the cake comes out clean. Allow the cake to cool on a wire rack before dusting with powdered sugar.
Tips For Making This Moist Almond Cake
- Almond paste is easiest to work with when it is at room temperature. When it is cold it will be stiff and hard to manipulate, but when warm it is so pliable that you can spread it. Leave to warm up to room temperature if you have been storing it in the refrigerator or freezer.
- Unsalted Butter should also be at room temperature so that it is soft and can easily be creamed with the almond paste.
- Granulated sugar is called for in this recipe. Do not use super fine or confectioners’ sugar in the cake recipe.
- Lemon zest is added to provide a bit of brightness.
- Eggs should be at room temperature as well. This will help them blend better and create a fluffy cake. I recommend using Large eggs in this recipe.
- Almond Flour is mixed with baking powder and salt before being added to the batter. When measuring the almond flour, spoon it into the measuring cup and then level it off. The almond paste and the almond flour add a lot of moisture to the cake due to their high fat content (don’t worry almonds are high in monounsaturated fats, the good kind of fat). At the same time, they are heavier then all-purpose flour so the cake will not have the same rise as most cakes.
How to bring butter to room temperature quickly without melting it
Fill a glass with water and put it in the microwave on high for 2 minutes. Pour the water out and place the glass over a stick of butter and just leave it for 10 minutes. Your butter will be evenly and perfectly softened!
How to bring eggs to room temperature
Here are 2 ways to bring eggs to room temperature in the time it takes to prepare all your other ingredients:
1. Crack the egg into a small bowl and place the bowl into a larger bowl of warm water being careful not to allow the water to overflow into the bowl with the egg. This works especially well if you need to separate the eggs and you jus want to warm up either the yolk or the whites.
2. Place the whole egg into a bowl of warm tap water.
For both methods, make sure the water is not hot or the egg may start to cook. When the egg is no longer cool to the touch, it is ready to use.
How to line a cake pan with parchment paper
Place the baking pan on a piece of parchment paper large enough to fit the pan completely and trace along the outside of the pan with a pencil. Cut along the pencil marks. Grease the bottom and sides of the pan and place the parchment circle on the bottom. Grease the parchment paper. Now lightly flour the bottom and sides of the pan.
FAQ
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 cakes 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 then almond meal.
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 and less moist than the recipe using 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 it is often dyed and shaped into fruits. Almond paste on the other hand has less sugar in it and is softer so it is used in baking rather than on it’s own.
Other desserts that you will enjoy
If you love creamy chocolate desserts you need to have these Italian recipes in your life Mousse Al Cioccolato [Italian Chocolate Mousse] and Chocolate Budino (an Italian pudding).
If cakes are more your thing then I have you covered. Select from an assortment of flavors such as Italian Cheesecake, Italian Hangover Cake, Coconut Almond Cake, Flourless Chocolate Cake with Chocolate Chambord Glaze, The Best Polish Pound Cake, Pistachio Bundt Cake with Chocolate Chips or Carrot Cake with Cream Cheese Frosting. Happy baking!
Almond Cake Recipe
Equipment
- 1 Food processor
- 1 Parchment Paper
- 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 Slivered 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.
Melts in your mouth!
Have made this twice to raves by my guests. I used a springform pan to make it easier to extract the finished cake. Extremely moist and flavorful.
Ray I am so glad that you enjoyed this cake! Thank you for the review!
This looks delicious, but is there anything I can substitute for the butter? Olive oil? Coconut oil? Vegetable shortening? Or leave out oil altogether?
I’m cooking for a dairy and gluten-free guest . . .
THANKS.
Hi Lydia. I have never done this but I think that you can use vegetable shortening or vegetable oil in place of the butter. The vegetable shortening is a similar consistency as butter so I think that would work.
If you try this, please let me know how it works out.
Can this be baked in a 8 inch springform pan?
Yes it can. You may have to adjust the baking time slightly, but it should work out nicely! I hope you enjoy it and I would love to hear how it comes out!
Excellent! Tried it to see if it was worthy of a wedding shower I am hosting. A definite yes! Today had it with fresh blueberries but will use fresh raspberries for the shower. – or maybe a combo of raspberries and blueberries.
Judy thank you so much for letting me know how you liked my almond cake! I am thrilled that you loved this enough to serve it at a wedding shower! I think the berry combo sounds amazing and I hope that you have a fabulous event!
I made this again after testing it for the wedding shower I am hosting. I used orange zest which is a great flavor combination with the almond. Also I used my stand mixer and I liked my results better than using my food processor. Was able to get more air into the batter which gave it a lighter batter. Such a great gluten free option!
Hi Judy I love the idea of adding orange zest to this cake! Thank you for the update and I am so glad that it worked well for your wedding shower!