Italian Almond Cake
Enjoy each delicious cake forkful of my Italian almond cake with its tender crumb and crunchy nutty topping.
Servings: 10
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
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.
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
Calories: 408kcal | Carbohydrates: 39g | Protein: 9g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 232mg | Potassium: 111mg | Fiber: 3g | Sugar: 25g | Vitamin A: 95IU | Calcium: 119mg | Iron: 2mg
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