Italian Inspired
Italian Almond Cake
A simple citrus-scented almond cake with a plush, close crumb, crisp sliced-almond crown, and restrained sweetness. Whipped eggs give lift, olive oil keeps it tender for days, and a little wheat flour
9 servings · 20 minutes prep · 44 minutes cook
Ingredients
Cake
- 1 cup (96 g) fine almond flour
- 1 cup (120 g) all-purpose flour
- 1 1/2 teaspoons (6 g) baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon finely grated orange zest
- 1 teaspoon finely grated lemon zest
- 1/2 cup (120 ml) mild extra-virgin olive oil
- 1/3 cup (80 ml) whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup (35 g) sliced almonds, untoasted
Finish
- 1 tablespoon confectioners’ sugar
Directions
Mix
- Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan; line the bottom with parchment.
- Whisk almond flour, all-purpose flour, baking powder, and salt, breaking up any almond-flour clumps.
- Beat eggs, sugar, and citrus zests with an electric mixer on high for 4 to 5 minutes, until pale, thick, and ribboning.
- With the mixer on low, stream in olive oil. Mix in milk, vanilla, and almond extract.
- Fold in the dry ingredients in two additions just until no flour remains. Transfer to the pan and scatter sliced almonds evenly over the top.
Bake and cool
- Bake 38 to 44 minutes, rotating once, until golden, springy in the center, and a tester shows moist crumbs rather than wet batter; internal temperature should be about 205°F (96°C).
- Cool in the pan 20 minutes, then release the sides and cool completely. Dust lightly with confectioners’ sugar.
