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What an absolute classic: this Italian almond cake recipe is deeply flavored and effortless in its Italianness! Also known as torta di mandorle, it’s a super simple olive oil-based cake that is easy-eating at its best. For an indulgent treat that will have you living the dolce vita, you will love the topping of crunchy sliced almonds dusted in powdered sugar. Dive into this rustic Italian dessert recipe and serve it at room temperature with whipped cream, fresh berries, or a scoop of vanilla ice cream.
Enjoy each delicious cake forkful of my Italian almond cake with its tender crumb and crunchy nutty topping.
Also try chocolate hazelnut torrone, torta della nonna, my chocolate chestnut cookies, apple ginger cake, or mascarpone and lemon cake.
Why You’ll Love It
Deliciously nutty: This cake’s rich almond flavor, enhanced by almond flour and extract, is satisfyingly nutty, both unique and comforting.
Perfect texture: Enjoy the contrast between the moist, tender crumb and the crunchy almond topping, creating a delightful bite every time.
Elegant: The cake’s golden crust and delicate almond topping make it an eye-catching centerpiece for any table.
Easy and versatile: Simple to make and adaptable to various dietary needs, it’s a versatile treat that’s perfect for any occasion.
Ingredients for Italian Almond Cake
A complete list of ingredients and amounts can be found in the recipe card below.
Almond meal: Provides a rich, nutty flavor and moist texture, key to the cake’s signature taste.
All-purpose flour: Balances the density of the almond flour for a perfect crumb.
Baking powder: Helps the cake rise beautifully.
Granulated sugar: Sweetens the cake, ensuring a tender crumb.
Eggs: Essential for binding and adding richness; egg yolk adds moisture and color, while the white is reserved for the topping.
Olive oil: Keeps this cake moist for longer than melted butter would.
Almond extract: Intensifies the almond flavor, making it more aromatic.
Sliced almonds: Add a delightful crunch and pretty touch to the cake.
Egg white (for topping): Helps the sliced almonds adhere to the top of the cake and gives a slight crispness.
Granulated sugar (for topping): Sprinkled on top for added sweetness and crunch.
Powdered sugar: A light dusting to finish, adding a touch of elegance and extra sweetness.
How To Make Italian Almond Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix dry ingredients: Sift almond flour, all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
Mix wet ingredients: Beat the eggs, sugar, and egg yolks with an electric mixer until light and frothy. Mix in the olive oil and almond extract.
Combine mixtures: Add the flour mixture to the wet ingredients. Mix with a rubber spatula until just combined. Pour the almond cake batter into the prepared pan.
Prepare topping: Beat the egg white until foamy and add sliced almonds and sugar, mixing to coat.
Spread topping: Evenly spread the coated almonds over the batter. Ensure an even layer to prevent the cake from caving in the center.
Bake the cake: Bake for 30 to 40 minutes until golden brown.
Substitutions and Variations
Flour: To make this a gluten-free almond cake, swap out all-purpose flour for gluten-free flour. Be sure to use a blend that works for baking.
Sugar: Use coconut sugar or honey instead of granulated sugar. If using honey, adjust the amount of liquid in the recipe.
Oil: If you prefer a milder taste, replace olive oil with melted coconut oil or a neutral oil like canola.
Almonds: Experiment with different nuts, like walnuts or pecans. You can also use slivered or chopped almonds instead of sliced.
Extracts: Try substituting almond extract with vanilla extract for a different flavor or combining extracts for complexity.
Toppings: Add a sprinkle of cinnamon or nutmeg to the almonds before spreading them on the batter for extra warmth and spice.
Serving Suggestions
Appetizer: Make a batch of these yummy antipasto bites to start, or try this chicken endive salad or my easy ham and bean soup.
Main: These light and easy meatballs with polenta and roasted tomatoes are incredibly tasty as an Italian-style main course. Another must-try is this recipe for sweet potato gnocchi.
Dessert: End off with a slice of this torta di mandorle with fresh berries and whipped cream.
How to Store Italian Almond Cake
Store: Refrigerate all leftovers in an airtight container. Italian almond cake can be stored for up to 5 days after it has been baked.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze. It will keep well for up to 3 months.
Thaw: To enjoy, thaw the cake in the refrigerator overnight before serving.
Top Tips
Measure accurately: Use a kitchen scale for precise measurements of flour and sugar to ensure the perfect texture.
Don’t over-mix: When combining the wet and dry ingredients, mix just until combined to keep the cake tender and light.
Room temperature ingredients: Ensure eggs and other ingredients are at room temperature for a smoother batter and better rise.
Check for doneness: Use a toothpick to check if the cake is done. Insert it into the center; it should come out clean.
Prevent over-browning: If the cake starts to brown too quickly, cover it loosely with foil to prevent burning while it finishes baking.
Cool completely: To prevent the cake from breaking or sticking, let it cool fully before removing it from the pan.
Italian Almond Torte FAQs
When inserted into the center with a toothpick or cake tester, the toothpick should come clean.
Yes, you can add flavors like lemon zest, orange zest, or vanilla extract to enhance the taste of the cake.
Mix the cake until the ingredients have been incorporated- overmixing the batter or overbaking can lead to a dense or dry cake. Also, monitor the baking time closely.
Italian Almond Cake Recipe
Italian Almond Cake
Ingredients
- 1½ Cup almond flour
- 1 Cup all purpose flour
- 2 Teaspoons baking powder
- ½ Teaspoon kosher salt
- 1 Cup granulated sugar
- 3 eggs
- 1 egg, separated – yolk for the batter, white for the topping
- ½ Cup olive oil
- 1 Teaspoon almond extract
- 1 Cup sliced almonds
- 1 egg white
- 3 Tablespoons granulated sugar
- powdered sugar, as needed to dust the top of the cake
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9-inch springform pan and line the bottom with parchment paper round.
- Sift together the almond flour, flour, baking powder, and salt in a medium bowl, then set aside.
- In a large bowl, beat the sugar and eggs and single egg yolk with an electric mixer until light and frothy, 1 or 2 minutes.
- Add in the olive oil and almond extract and mix to combine for an additional minute.
- Add in the flour mixture and mix until just combined with a rubber spatula; do not over-mix.
- Pour the batter into the prepared springform pan.
- In a small bowl, beat the egg whites with a small whisk or fork until foamy. Add the sliced almonds and sugar and mix to coat the almonds.
- Spread the almonds evenly over the batter. Note: Try to spread the sugar coated almonds as evenly as possible, if there are bigger piles of almonds on the cake it may seem as if the center is caving in.
- Bake for 30 to 40 minutes until golden brown and a toothpick inserted in the middle of the cake comes out clean. Note: If the cake is browning quickly while cooking, lay a piece of foil on the top. This will allow the cake to cook through without over-browning or burning the top.
- Let the cake cool for 10 to 15 minutes before removing the springform collar.
- Once cooled, dust it with powdered sugar, fresh berries, homemade whipped cream, and serve.
Notes
Don’t over-mix: When combining the wet and dry ingredients, mix just until combined to keep the cake tender and light.
Room temperature ingredients: Ensure eggs and other ingredients are at room temperature for a smoother batter and better rise.
Check for doneness: Use a toothpick to check if the cake is done. Insert it into the center; it should come out clean.
Prevent over-browning: If the cake starts to brown too quickly, cover it loosely with foil to prevent burning while it finishes baking.
Cool completely: To prevent the cake from breaking or sticking, let it cool fully before removing it from the pan.
Nutrition
This Italian almond cake is bursting with rich flavor and embodies the essence of Italian simplicity. Made with olive oil, this cake is the epitome of easy, delicious baking. The crunchy sliced almond topping, dusted with powdered sugar, adds an indulgent touch. Dive into this addictive cake recipe.
Other Sweet Recipes to Try
- These Italian honey balls are usually served at Christmas time and a favorite.
- Try these fun no-bake cannoli cones – kids love them and they are just SO simple.
- Italian chocolate roll cookies are impressive served with coffee or as part of a dessert spread.
- Make fig biscotti that are the ultimate Italian treat that is a total crowd-pleaser.
- If you are into Italian baking – homemade Amaretti has to be on the list.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
My new favorite cake! I didn’t know how such a simple but elegant dessert could be this good.
Buonissimo!
Grazie!