This Italian almond cake, or Torta di Mandorle, is moist, tender, and full of flavor from olive oil and lemon. Finished with sliced almonds on top, it’s a simple yet classic Italian dessert.
After moving to Italy, I didn’t just fall in love with the Italian, I also fell hard for the flavor of almond! In Southern Italy, almond trees thrive, and almonds are featured in so many traditional desserts like almond crescent cookies, mandarin orange almond cake, and cranberry almond biscotti.
While some versions of Italian almond cake are made with ground almonds, this Torta di Mandorle recipe uses almond milk for a light almond flavor and sliced almonds on top for a beautiful finish.
Olive oil keeps the crumb moist and tender, while a touch of lemon zest adds a fresh citrus note. Like my Italian almond cookies, this simple cake goes perfectly with coffee or tea served for breakfast or dessert.
Why I Love This Recipe
- Simple ingredients with minimal effort: This classic Italian dessert uses just a handful of pantry staples! No eggs, no almond flour or almond meal, and no mixer is required.
Rich in classic Italian flavors: Moist, dense, and lightly sweet with hints of almond and lemon, it’s full of traditional flavors that make Italian cakes so well loved.
Ingredient Notes
- Cake flour: Gives this Italian almond cake its soft, fine texture. Lower in protein than all-purpose flour, it helps create a light, tender crumb that’s perfect for delicate desserts.
- Baking powder: Adds lift and structure, making sure the cake rises evenly as it bakes.
- Salt: Just a pinch enhances all the other flavors, especially the almond and citrus.
- Lemon zest: Adds a fresh, citrus and lemon flavor that pairs well with the almonds.
- Almond milk: Keeps the cake moist and subtly boosts the almond flavor without overpowering it.
- Vanilla or almond extract: Either works here! Use vanilla for a mellow base, or use almond extract for a stronger Italian almond cake flavor.
- Granulated sugar: Sweetens the cake while letting the almond and lemon notes shine.
- Light olive oil: Adds moisture and richness to the crumb. Olive oil is a classic ingredient in many traditional Italian cakes although you can substitute vegetable oil or melted butter.
- Sliced almonds: Sprinkled on top for crunch and a beautiful finish, they also enhance the cake’s nutty almond flavor.
How to Make Italian Almond Cake
To start, in a large bowl, whisk together dry ingredients including the flour, baking powder, salt, and lemon zest.
In another bowl, whisk the almond milk, vanilla extract, sugar, and olive oil until smooth and well combined.
Pour the wet ingredients into the dry and whisk just until combined. Pour the batter into the prepared cake pan, then sprinkle the top with sliced almonds.
Bake until a toothpick inserted in the center comes out clean with a few moist crumbs. Let the cake cool in the pan for 15 to 20 minutes, then transfer to a wire rack to cool completely.
recipe tips and variations
- Use a springform pan: For a pretty presentation, using a springform will allow the Italian almond cake recipe to release cleanly.
- Swap the zest: Orange zest is a great alternative to lemon and pairs well with the almond flavor.
- DIY cake flour: Make your own cake flour by replacing 2 tablespoons of every cup of all-purpose flour with cornstarch, then sift well.
- Boost the almond flavor: Use almond extract instead of vanilla if you prefer a stronger Italian almond cake flavor.
- Garnish: After the cake is cooled completely, dust the top of the cake with powdered sugar and serve with fresh berries, or drizzle with chocolate glaze for a decadent dessert.
- Gluten free: This recipe has not been tested with almond flour, but try these amaretti cookies instead!
Storage
- Store: Store leftover almond Italian cake at room temperature for up to 3 days. For longer storage, place in the refrigerator up to 5 days. Bring to room temperature before serving.
- Freeze: Wrap slices tightly in plastic wrap then place in a freeze safe bag. Freeze for up to 2 months then thaw at room temperature before serving.
If you are a lover of all things almonds like we are, then I hope you like this Italian Almond Cake! Enjoy.
- 2 cups cake flour
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- ¾ cup + 1½ tablespoons almond milk
- 1 teaspoon vanilla extract (or almond extract)
- 1 cup granulated sugar
- ½ cup oil (vegetable, light olive oil or melted butter)
- 2-3 tablespoons almond slices
-
Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch cake pan.
-
In a large bowl whisk together the flour, baking powder, salt and zest.
-
In a medium/large bowl whisk together the milk, vanilla, sugar and oil until well combined.
-
Add the wet to the dry ingredients and whisk to combine, do not over mix. Pour the batter into the prepared pan, top with the almond slices and bake for approximately 30-40 minutes or until a toothpick comes out clean. Let cool in the pan 15-20 minutes then move to a wire rack to cool completely. Dust with powdered sugar if desired before serving. Enjoy!
How to store the almond cake
- Store: Store leftover almond Italian cake at room temperature for up to 3 days. For longer storage, place in the refrigerator up to 5 days. Bring to room temperature before serving.
- Freeze: Wrap slices tightly in plastic wrap then place in a freeze safe bag. Freeze for up to 2 months then thaw at room temperature before serving.
Calories: 353kcal | Carbohydrates: 49g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 105mg | Potassium: 115mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 0.4mg | Phosphorus: 85mg
Related
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy