This soft Italian almond cake is wonderfully moist, fragrant, and full of almond flavor. Made with plenty of ground almonds, butter, and a touch of fresh lemon zest, it has a tender texture that's rich without being heavy.
It's a simple homemade cake that's delicious with just a dusting of powdered sugar. Enjoy it for breakfast or as an afternoon snack with a cup of coffee. You can also serve it as a dessert after a meal, perhaps with a scoop of Italian gelato.
You can make this almond cake with ready-made almond flour for a finer texture or with finely ground whole almonds for a slightly more rustic result.
The secret to its softness is gently folding whipped egg whites into the thick almond batter. This helps the cake rise and gives it a wonderfully tender texture.
As it bakes, the irresistible aroma of almonds, butter, and lemon fills the kitchen!
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Ingredients
Prep Time: 15 Min | Cook Time: 40 Min | Servings: 8
For a 22 cm (9 inch) springform cake pan
- 100 g (¾ cup + 1 tablespoon) Italian 00 flour or all-purpose flour
- 150 g (¾ cup) granulated sugar
- 250 g (about 2½ cups) almond flour, or finely ground whole almonds
- 4 large eggs, at room temperature
- 100 g (7 tablespoons) unsalted butter
- Finely grated zest of 1 organic lemon
- 16 g (4 teaspoons) baking powder
- 1 pinch of fine salt
- Powdered sugar, for dusting
- A few whole almonds, for decoration (optional)
Kitchen Tools and Equipment
Food Processor and Hand Mixer: I used a KitchenAid food processor to combine the ingredients. A hand mixer is especially useful for beating the egg yolks with the sugar and whipping the egg whites until stiff peaks form.
Electric Food Chopper: If you're using whole almonds instead of almond flour, you'll need a powerful electric food chopper to grind them finely.
Citrus Zester: A fine citrus grater is perfect for removing the fragrant lemon zest without reaching the bitter white pith.
Mixing Bowls: You'll need at least two mixing bowls, including a clean, dry bowl for whipping the egg whites separately.
Springform Cake Pan: A 22-cm (9-inch) springform pan makes it easy to remove the cake without damaging its delicate texture.
Cake Dome: A cake dome is handy for storing your almond cake and keeping it soft and fresh.
How to Make a Moist Italian Almond Cake
Before You Start - If using whole almonds instead of almond flour, place them in a food processor and pulse until finely ground. Be careful not to overprocess them, or they may turn into almond butter.
Step 1) - Separate the egg whites from the yolks. In a large bowl, beat the egg yolks with the sugar until pale, thick, and creamy.
Step 2) - Melt the butter and let it cool until lukewarm. Add it to the egg yolk mixture and mix until well combined.
Step 3) - Add the flour, baking powder, and a pinch of salt. Mix on medium speed until incorporated.
Step 4) - Finely grate the zest of one organic lemon and add it to the batter.
Be careful to grate only the yellow part of the peel, avoiding the bitter white pith underneath.
Step 5) - Add the almond flour (or finely ground almonds) and mix until combined.
Note: The batter will be very thick and quite difficult to mix at this stage. Don't worry, this is completely normal! It will become softer once you add the beaten egg whites.
In a separate, clean bowl, beat the egg whites until stiff peaks form.
Fold about one-third of the beaten egg whites into the batter to loosen it. Then gently fold in the remaining egg whites in two additions, using a spatula and taking care not to deflate them.
Step 6) - Line a 22-cm (9-inch) springform cake pan with parchment paper. If you like, lightly dampen and crumple the parchment paper, then unfold it and press it into the pan. This makes it easier to fit the paper into the pan. Pour in the batter and gently smooth the surface with a spatula.
Step 7) - Bake in a preheated convection oven at 170°C (340°F) for about 40 minutes, until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the almond cake cool before carefully removing it from the pan. Dust with powdered sugar and decorate with a few whole almonds, if desired.
Almond Flour vs. Ground Almonds: Which Is Better?
You can make this Italian almond cake with either store-bought almond flour or whole almonds that you grind yourself. Both work well, but they give the cake a slightly different texture and flavor.
Almond flour is usually made from finely ground, blanched almonds (without the skins). It gives the cake a finer, more delicate texture and a lighter color.
Ground whole almonds, especially with their skins on, give the cake a slightly more rustic texture, a darker color, and a richer, nuttier flavor.
If you prefer, you can also combine the two, using half almond flour and half freshly ground almonds.
Tip: If grinding almonds at home, use a food processor and pulse in short bursts until finely ground. Avoid processing them for too long, or they may start releasing their oils and turn into almond butter.
Whichever option you choose, use the same amount by weight: 250 g (8.8 oz) of almonds or almond flour.
Tips for the Perfect Almond Cake
- Use room-temperature eggs. They whip more easily and incorporate better into the batter. Take them out of the refrigerator about 30 minutes before starting.
- Let the melted butter cool. The butter should be lukewarm, not hot, when you add it to the egg yolks and sugar. This helps keep the mixture smooth and prevents the eggs from cooking.
- Whip the egg whites properly. Use a perfectly clean, dry bowl and beat the egg whites until they form stiff peaks. They should hold their shape but still look smooth and glossy, not dry or grainy.
- Fold the egg whites in gently. This is the secret to a soft almond cake! Add them gradually, using a spatula and gentle movements from the bottom upward. Try to preserve as much air as possible.
- Don't overbake the cake. Almond cakes are especially delicious when they stay moist inside. Start checking for doneness a few minutes before the suggested baking time, as ovens can vary. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the cake cool before slicing. The texture will become more stable as it cools, making it easier to cut into neat slices without crumbling.
Variations
This Italian almond cake is delicious just as it is, but you can easily customize it with different ingredients and flavors.
Butter or Oil: For a dairy-free alternative, replace the 100 g of butter with 80 g (about 6 tablespoons) of neutral vegetable oil, such as sunflower oil. The cake will have a slightly different flavor and texture but should still turn out soft and moist.
Chocolate: Almonds and chocolate are a delicious combination! Try adding about 80 g (½ cup) of chocolate chips to the batter. Alternatively, drizzle some melted dark chocolate over the cooled cake for an extra touch of sweetness.
Other Nuts: For a different flavor, try replacing part of the almond flour with finely ground hazelnuts, walnuts, pecans, or pistachios. Start with equal amounts of almond flour and your chosen nuts, keeping the total at 250 g. The flavor and texture will vary slightly depending on the nuts you use.
Other Flavors: Replace the lemon zest with orange zest for a sweeter citrus aroma. You can also add a little vanilla extract or a few drops of almond extract to enhance the cake's flavor.
Storage
To keep your Italian almond cake soft and moist, let it cool completely, then store it in an airtight container or under a cake dome.
It will stay fresh for up to 3–4 days at room temperature, in a cool, dry place.
If your kitchen is particularly warm or humid, store the cake in an airtight container in the refrigerator for up to 5 days.
Let it come to room temperature before serving to enjoy its best flavor and soft texture.
More Italian Almond Cakes You May Like
If you love the rich, delicate flavor of almonds, here are some more delicious Italian cakes to try!
- Torta delle Monache: A traditional Tuscan cake made with ricotta, almond flour, and lemon zest. Naturally gluten-free, with a soft, delicate texture.
- Dolce di Amalfi: A fragrant cake from the Amalfi Coast, made with almonds and fresh lemon zest. Wonderfully soft and moist.
- Apricot Almond Cake Recipe: A soft and flavorful cake made with almonds and fresh apricots, perfect for summer and full of fruity sweetness.
- Lemon Torta Caprese: A delicious flourless cake combining almond flour, white chocolate, and lemon for a rich, moist texture.
Recipe Card
Italian Almond Cake Recipe (Soft and Moist)
Ingredients
- 100 g Italian 00 flour or all-purpose flour - ¾ cup + 1 tablespoon
- 150 g granulated sugar - ¾ cup
- 250 g almond flour, or finely ground whole almonds - about 2½ cups
- 4 large eggs - at room temperature
- 100 g unsalted butter - 7 tablespoons
- finely grated zest of 1 organic lemon
- 16 g baking powder - 4 teaspoons
- 1 pinch fine salt
- powdered sugar - for dusting
- a few whole almonds - for decoration (optional)
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