ThisItalian almond cake has a moist, dense almond cake with citrus undertones, topped toasted almonds. This recipe is fast and easy and is ready start to finish in less than 40 minutes.
¾ cupall-purpose flour (97 grams)spooned and leveled
2teaspoonscornstarch (5 grams)
½teaspoonsalt
¼ teaspoon baking powder
4largeeggs
1cup granulated sugar (200 grams)
1teaspoon almond extract
zest of 1 lemon (about 2 teaspoons)
zest of 1 orange (about 1 ½ teaspoons)
½cupbuttermelted and cooled until not hot
3tablespoons oil(olive oil or vegetable)
Topping
⅓ cup sliced almonds
1tablespoon granulated sugar
1 tablespoon powdered sugar
Instructions
Preheat oven to 325 degrees Fahrenheit. Grease and lightly flour a 9-inch springform pan.
Whisk together almond flour, flour, cornstarch, salt and baking powder. Set aside.
In a separate bowl, whip eggs and sugar together on high for about 5 minutes. The mixture should be pale in color and have tripled in size.
Reduce the mixer to low-medium speed and slowly add in the cooled, melted butter and oil. Then add in the almond extract, lemon zest, and orange zest. Mix until these ingredients are fully incorporated.
Gently fold in your dry ingredients trying not to lose any air. The mixture should be homogenous and there should be no streaks.
Pour the batter into the greased springform pan andsmooth the batter so it is evenly spread.
Top with sliced almonds and then two tablespoons of granulated sugar. Bake at 325 degrees for 35-40 minutes. To check for doneness:insert a toothpick in the center—it should come back clean, a few moist crumbs are okay. Cake should spring back when gently pressed.
Cool cake and dust with powdered sugar.
Video
Notes
How to Store this Recipe. This Italian almond cake should be tightly wrapped and stored at room temperature. it’s best eaten within 3 days of making.You can also freeze this cake! To freeze, cool the cake completely. Wrap the whole cake in plastic wrap or cut individual slices and wrap each slice in plastic wrap. Wrap the cake in a second layer of plastic wrap and then store in an airtight container that will prevent it from being squished in the freezer.What can I substitute for the lemon or orange zest in this recipe? If you do not have lemons or oranges, you can omit the zest. The flavor of the cake will change and lose its citrus undertones.Can I halve this recipe? Yes, you can halve this recipes and bake it in a smaller pan, like a loaf pan. You may need to adjust the bake time.