Almond Cake – Torta di Mandorle

Almond cake, or Torta di Mandorle, is a delicate and flavorful dessert that has deep roots in Italian cuisine. Known for its rich almond flavor and moist, tender crumb, this cake is a testament to the simplicity and elegance of traditional Mediterranean desserts. Whether served with a dusting of powdered sugar or a dollop of whipped cream, this cake carries a rustic charm that appeals to those who appreciate the nuances of natural ingredients.

The star of the show, as the name suggests, is the almond. Using unblanched almonds gives the cake a slightly earthy, nutty flavor, which is both robust and subtle at the same time. This use of whole almonds, often ground into flour or a coarse meal, allows the cake to maintain a lovely texture that sets it apart from more common flour-based cakes. The almonds also add a richness to the cake, while their slight bitterness provides balance to the sweetness of the sugar.

Eggs play a vital role in creating the perfect texture for Torta di Mandorle. The separated egg whites, whipped to soft peaks, give the cake its lightness and airiness, while the yolks contribute to its richness and moisture. This combination results in a cake that is both fluffy and decadent, making each bite melt in your mouth.

The butter and flour blend harmoniously with the almonds and eggs to create a beautifully tender cake. Baking powder ensures the perfect rise, while a pinch of kosher salt enhances the flavors, keeping the sweetness in check. The sugar adds just the right amount of sweetness without overpowering the natural flavors of the almonds and butter.

Torta di Mandorle is a versatile dessert, perfect to be served as part of a snack, a dessert or as a cake with a cup of tea/coffee. It offers a delightful balance of flavors and textures that never fails to impress.

Almond Cake – Torta di Mandorle

An ideal cake to have in the larder for snacks and/or desserts. Served with a double cream for a truly memorable recipe.

4.64 from 49 votes

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Course: Cake, Dessert, Snack

Cuisine: Italian

Keyword: Almond Cake, Bake, Cake, Dairy, Eggs, Nuts

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 10 slices

Calories: 424kcal

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Ingredients

 

MetricImperial

• 8 oz unblanched almonds
• 4 large eggs separated
• 12 tbsp butter room temperature
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 pinch kosher salt
• 3/4 cup sugar

Instructions

• Combine the almonds, flour, baking powder, and salt in an electric food processor and process until the almonds are finely chopped. I often retain ahandful of almonds to sprinkle on top as the cake goes in the overn.
  8 oz unblanched almonds, 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1 pinch kosher salt
• Transfer the mixture to a mixing bowl.
• Beat the butter and sugar together until light and fluffy.
  12 tbsp butter, 3/4 cup sugar
• Add the egg yolks and beat until thoroughly combined.
  4 large eggs
• Add the butter mixture to the almond mixture and mix thoroughly with a wooden spoon.
• Beat the egg whites until they form stiff peaks and fold into the batter with a rubber spatula.
• Smear the batter into a greased and floured 9-inch (23 cm) spring form pan and bake in a preheated 350F (180C) oven until a toothpick inserted in the centre comes out clean, about 45 minutes. Add the reserved almonds liberally on top.
• Cool on a wire before removing from the pan.

Notes

Thias cake never lasts long in my household.

Nutrition

Calories: 424kcal | Carbohydrates: 37g | Protein: 9g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 123mg | Sodium: 128mg | Potassium: 217mg | Fiber: 3g | Sugar: 19g