This Italian Almond Cake is one of those desserts that you just can’t help going back for more. It’s buttery and dense but moist and tender at the same time. Imagine, if you will, that Almond Shortbread and Almond Pound Cake got together and had a baby. The result would be this buttery, almondy, pound cake like, Italian Almond Cake. It’s absolutely decadent but surprisingly light at the same time. And definitely one of my all time favorites!
The first time I tried Italian Almond Cake I was at a little coffee shop in the Salishan Marketplace in Gleneden Beach, Oregon. It was so good, I had to find a recipe for it! I tried many recipes, searching through the internet, some were close but not exactly what I was looking for. Some were a little too sweet, others were too cakey. They were all delicious but they were not the same as that cake I got at the beach.
I decided that I would take the elements from the recipes I tried, that were what I was looking for, and create a recipe of my own. And I think this recipe comes pretty darn close. It’s dense and buttery, not overly sweet, moist and tender and deliciously almondy. Is almondy a word?
This cake not only makes the perfect ending to your next meal but also makes a great addition to afternoon tea. I have been known to sneak a slice with my morning coffee as well!
And did I mention how easy it is to make? No mixer or blender required. Just a bowl, a whisk and a rubber spatula. Easy as pie, or should I say cake? Anyway, give it a try and you will see why it is a favorite. Enjoy!
- 3/4 cup butter
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 1/4 cup flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup sliced almonds
- 1/2 tablespoon sugar
Preheat the oven to 325 degrees F.
Grease bottom and sides of a springform pan
In a bowl, combine flour, almond flour, baking powder and salt. Stir to combine. set aside
In a glass batter bowl, melt the butter in the microwave
Add the sugar to the melted butter and whisk to combine
Add the eggs and whisk to combine.
Add the lemon zest, vanilla and almond extracts
Then, with a rubber spatula, stir in the flour mixture until well combined
Pour batter into the prepared springform pan and top with the sliced almonds and sprinkle with the sugar.
Bake for about 30-35 minutes. Cake is done when toothpick inserted in the middle comes clean.
Check out some of my other favorite dessert recipes: My Favorite Cheesecake or Vanilla Pastry Cream (crème pâtissière à la vanille)