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Italian Almond Cake Recipe

Recipe by Pedro M. A. Neves

This Italian almond cake is a delicate, moist dessert built on ground almonds and a tender crumb structure that requires no flour. It's a traditional preparation from Northern Italy, particularly Piedmont, where almonds are a celebrated ingredient in both sweet and savory dishes. The cake achieves its characteristic texture through careful folding of whipped egg whites into an almond-based batter.

Ingredients

• 250g ground almonds (approximately 2 cups)
• 150g granulated sugar (3/4 cup)
• 100g unsalted butter, softened (7 tablespoons)
• 5 large eggs, separated
• 2 tablespoons brandy or dark rum
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon sea salt
• 1/4 teaspoon cream of tartar
• 2 tablespoons sliced almonds for topping
• 1 tablespoon confectioners' sugar for dusting

Instructions

1. Preheat oven to 180°C (350°F). Butter an 8-inch (20 cm) round cake pan and line the bottom with parchment paper. Set aside.

2. In a large bowl, cream together the softened butter and 100g of the granulated sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.

3. Add the egg yolks one at a time to the butter mixture, beating well after each addition. Stir in the brandy, honey, vanilla extract, and almond extract until fully combined.

4. Fold the ground almonds gently into the butter mixture using a rubber spatula until just combined. Do not overmix.

5. In a separate clean bowl, whip the egg whites with cream of tartar and sea salt until stiff peaks form, approximately 4-5 minutes at high speed.

6. Using the remaining 50g granulated sugar, sprinkle it gradually over the egg whites while continuing to whip for 1-2 minutes until a thick, glossy meringue forms.

7. Gently fold the meringue into the almond mixture in two additions using a rubber spatula, being careful to preserve airiness and structure.

8. Pour the batter into the prepared pan and smooth the top gently. Scatter sliced almonds evenly over the surface.

9. Bake in the preheated oven for 32-38 minutes, until a skewer inserted into the center comes out clean or with just a few moist crumbs. The cake should be golden brown on top.

10. Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Just before serving, dust lightly with confectioners' sugar.

Substitutions

• Use melted coconut oil instead of butter for a dairy-free version, whisking it in after cooling slightly to prevent scrambling the egg yolks
• Replace all-purpose flour with additional 30g ground almonds if needed for structure, though this cake is naturally flour-free
• Substitute orange liqueur or Marsala wine for the brandy
• Replace honey with an equal amount of maple syrup for a different flavor profile

Tips

• Room-temperature eggs incorporate more easily and create a better emulsion with the butter; remove eggs from refrigerator 30 minutes before baking
• Do not deflate the meringue during folding; use a gentle hand and fold in two stages rather than all at once
• This cake stores well wrapped in plastic wrap for up to 3 days; it may also be frozen unbaked and baked when needed

The Italian almond cake is a hallmark of Piedmont's baking tradition, where hazelnuts and almonds have been cultivated for centuries. This flourless preparation reflects the resourcefulness of traditional Italian home bakers and remains a celebration of quality nuts over refined grains.

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