Italian Almond Cake

This Italian Almond Cake is a delightful treat that perfectly balances sweetness and nutty flavors. It’s moist, tender, and has a wonderful almond aroma that fills the kitchen while baking.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: Dessert

Cuisine: Italian

Calories: 280

Ingredients Method Notes

Ingredients

Cake Ingredients

1 cup almond flour Use high-quality almond flour for a richer flavor.
1 cup all-purpose flour Can substitute with gluten-free flour blend.
1 cup sugar
1/2 cup unsalted butter, softened Ensure butter is at room temperature.
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
to taste Powdered sugar for dusting

Method

Preparation

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top.

Baking

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for a few minutes before transferring to a wire rack.

Serving

Dust with powdered sugar before serving.

Notes

This cake pairs wonderfully with a cup of coffee or tea. For added flavor, consider serving it with fresh fruits or a scoop of ice cream. Store in an airtight container at room temperature for up to 3 days, or refrigerate for about a week.