Italian Almond Cake Recipe

Easy, delicious, gluten-free Italian Almond Cake made with almond flour. Its almond and lemon flavour and moist crumb make this cake delicious. Ideal for any occasion. 

Ingredient

– 2 cups almond flour – ¾ cup granulated sugar – ½ teaspoon baking powder – ¼ teaspoon salt – 4 large eggs, separated – ½ cup extra virgin olive oil – 1 teaspoon pure almond extract – Zest of 1 lemon – Sliced almonds for topping

Direction

Warm the oven up to 180°C/350°F. Line the bottom of a 9-inch (23 cm) round cake pan or springform pan with parchment paper to make it easy to take out the cake. Grease the pan.

Step 1

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Mix almond flour, baking powder, and salt in a large bowl. Beat egg yolks, sugar, and lemon zest until thick, creamy, and pale yellow in a separate bowl. Medium-speed electric mixer.  

Step 2

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Mix oil and almond extract into egg yolks. Add wet ingredients to dry ingredients and stir until combined.  In a clean, dry bowl, beat egg whites until stiff peaks form.

Step 3

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 With a rubber spatula, gently fold the beaten egg whites into the batter until no white streaks remain. Pour cake batter into pan and smooth top with spatula. 

Step 4

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Sprinkle almond slices evenly over batter. Place cake in preheated oven for 30-35 minutes or until a toothpick inserted into the centre comes out clean. 

Step 5

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Cool the cake in the pan for 15 minutes, then transfer it to a wire rack to finish cooling. Powdered sugar can be sprinkled on top after cooling. Slice and serve! This cake goes well with whipped cream or strawberries. 

Step 5

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also see

also see

No Knead Italian Focaccia Bread