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Almond Cake – Torta di Mandorle

Almond Cake - Torta di Mandorle -
Written by Stgcom
Almond Cake - Torta di Mandorle -

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.
4.62 from 47 votes
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Course: Cake
Cuisine: Italian
Keyword: Cake, Nuts
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10 slices
Calories: 424kcal



  • 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.
  • Transfer the mixture to a mixing bowl.
  • Beat the butter and sugar together until light and fluffy.
  • Add the egg yolks and beat until thoroughly combined.
  • 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.


Thias cake never lasts long in my household.


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