Italian Almond Cake
This Italian almond cake, or Torta di Mandorle, is moist, tender, and full of flavor from olive oil and lemon.
Servings: 8 servings
Calories: 353kcal
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
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