Italian Almond Cake
This is a quick and easy Italian almond cake that takes less than 30 minutes to prepare! It is perfectly sweet, super moist, and full of almond flavor.
Servings: 12 slices
Calories: 304kcal
Ingredients
Dry Ingredients
- 168 grams almond flour (1 ½ cups)
- 84 grams cake flour (¾ cups)
- ½ tsp salt
- ¼ tsp baking powder
Wet Ingredients
- 4 large eggs, room temperature
- 1 cup sugar (200 grams, can reduce down to 3/4 cups or 150 grams)
- 1 tsp almond extract
- 5 tbsp unsalted butter, melted (70 grams)
- 1/4 cup vegetable oil (50 grams)
- 1/3 cup almond slices
Instructions
- Grease a 9 inch round cake pan and line the bottom with parchment paper. Preheat the oven to 325 F.
- In a bowl, combine all of the dry ingredients together.
- In a separate bowl, beat the eggs and sugar together on medium high for 5 minutes. The eggs should turn a pale yellow and increase 2 to 3 times in size.
- While mixing on medium speed, slowly pour the almond extract, melted butter and oil into the eggs until fully incorporated and there are no large air bubbles. The egg mixture should thicken and become glossy.
- Fold the dry ingredients and wet ingredients together until just combined.
- Transfer the batter to the prepared baking pan. Tap the cake pan on the counter a few times to knock out any air pockets.
- Sprinkle the cake evenly with almond slices.
- Bake the cake for 35 to 40 minutes, rotating the cake halfway through baking. (If using a convection oven, no need to rotate). After baking, a toothpick inserted in the middle of the cake should come out clean, or the cake should spring back when pressed gently. Note 1
- Let the cake cool in the pan for 10 minutes before removing and slicing.
Notes
- The baking time may vary depending on the type of cake pan you are using. Here, I used a thicker, black cake pan. However, if you are using a lighter color cake pan, you will probably need to extend the time to upwards of 75 minutes.