Italian olive oil almond cake

Italian  olive oil almond cake( torta di mandole in Italian) is made with ground almonds and just a few pantry ingredients. This simple cake is then dusted with powder sugar and sliced almonds.

My version on this recipe  is to mix finely ground almonds with flour for structure and baking powder to give the cake more rise. A little orange zest adds a hint of citrus and the almond extract adds to the almond flavor.

This almond cake can be made with either almond flour or finely ground almonds, offering flexibility while keeping its signature nutty flavor and moist texture. Almond flour provides a finer texture, resulting in a smoother crumb. It’s perfect for a more refined bakery- style finish.

Grinding  whole almonds at home adds a slightly coarser texture and a rustic look to the cake . to prepare , pulse the almonds in a food processor until they reach a fine meal-like consistency . Both options work in this recipe allowing you to choose based on your preference or ingredient availability.

Here’s a few tips to ensure your Italian olive oil almond cake turns out perfectly

Use room- temperature ingredients. bring the eggs to room temperature before starting. This helps the batter to mix evenly and creates a smooth texture.

Don’t overmix the batter. Once you add the flour, almond flour or  finely ground almonds mix gently just until well combined. Overmixing can make the cake dense and heavy.

Since almond cakes can be moist , use a toothpick to check the center for doneness. It should come out clean or with just few crumbs.

Let the cake cool completely. Almond cakes are delicate when warm. Allow the cake to cool 10-15 minutes remove removing the collar of the spring form pan.

Optional finishes: Dust the cake with powder sugar and top with cut almonds. You can also spread the cake with a thin layer of apricot jam then adding the almonds and powder sugar. This Italian olive oil almond cake is easy to make, uses just a few ingredients and it’s delicious. ENJOY!!!!