Italian Almond Cake

5 from 2 votes

This Italian almond cake is a soft, light and fluffy cake that is loaded with Italian flavors. The recipe is simple and easy to make! Ready in just 40 minutes.

Prep Time5

Cook Time35

Total Time40

Course: Baking

Cuisine: Italian

Servings: Servings

Calories: 178kcal

Author: Radwa

Equipment

Ingredients

1 ½ cups almond flour
¾ cips cake flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon almond extract
1 cup sugar
¼ cup vegetable oil
4 eggs , room temperature
5 tablespoon butter , melted
⅓ cup almond flakes

Instructions

Preheat the oven to 180C/356F and line a 20 cm cake pan with parchment paper.
In a mixing bowl, mix cake flour, almond flour, baking powder and salt.
1 ½ cups almond flour, ¾ cips cake flour, ½ teaspoon baking powder, ¼ teaspoon salt
In a separate bowl, beat the eggs and sugar together for about 5 minutes until light and fluffy.
1 cup sugar, 4 eggs
Add almond extract, oil and melted butter to the egg mixture until incorporated.
1 teaspoon almond extract, ¼ cup vegetable oil, 5 tablespoon butter
Now, fold the dry ingredients into the wet ingredients together until just combined.
Transfer the batter to the prepared baking pan and sprinkle the almond flakes on top of the cake evenly.
⅓ cup almond flakes
Bake for 35 to 40 minutes; let the cake cool before serving.

Notes

Don't overmix the batter. Only mix until all the ingredients are well combined. The airier the batter is, the fluffier the cake will be.
If you're using granulated sugar, you can grind it down to a finer version using a food processor. This will allow the sugar to mix into the batter easily without you having to over-mix it.
When folding the dry ingredients into the wet ingredients, do so very gently. This is because you don't want to whisk so hard that you get rid of the air you just created by whisking the egg whites. The air created in the eggs is majorly what causes the cake to rise.

Nutrition