Authentic Italian Almond Cake (Torta di Mandorle)

Almonds have deep roots in Italian cuisine especially in the sun-drenched southern regions like Sicily, Puglia, and Calabria, where almond trees have thrived for centuries. In Sicily in particular, almonds are more than just an ingredient, they’re a tradition, woven into the island’s culinary fabric thanks in large part to Arab influence during the 9th to 11th centuries. When the Arabs brought sugar and almonds to the island, they unknowingly sparked a long-standing love affair with almond-based sweets.

Italian Almond Cake known in many kitchens as Torta di Mandorle likely has its origins in these southern traditions. It’s a reflection of the region’s resourceful, rustic approach to baking: a few humble ingredients, no flour, and bold flavor. The cake’s naturally gluten-free nature is just one of the reasons it’s stood the test of time but its simplicity and rich, nutty taste are what make it a classic.

This cake isn’t just one recipe, but part of a broader family of almond desserts found throughout Italy. There’s the iconic Torta Caprese from the island of Capri a luscious blend of chocolate and almonds, also flourless. And then there are the soft, chewy Pasta di Mandorla cookies, found in Sicilian bakeries and made almost entirely from almonds and sugar. All of these treats speak to one thing: almonds are essential to the soul of Italian sweets.

Below is a version of Torta di Mandorle a cake that embodies southern Italy’s rustic charm and love for pure, honest flavors. It’s simple, rich, and timeless a dessert that doesn’t need much fuss to leave a lasting impression.

Italian Almond Cake
Torta di Mandorle – Rustic Italian Almond Cake with Citrus and Charm
Torta di Mandorle is one of those humble Italian desserts that proves just how far a few simple ingredients can go. Made with finely ground almonds instead of flour, this naturally gluten-free cake has a light, moist crumb and a rich, nutty flavor that’s beautifully balanced by a touch of citrus zest, usually lemon or orange, depending on the region and the season. Delicate but deeply satisfying, at home on a holiday table as it is next to your morning espresso.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups (200g) finely ground almonds or almond flour (finely ground almonds)
  • ½ cup (55 grams) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled or ½ cup olive oil
  • ½ tsp pure almond extract
  • 1 tsp vanilla extract
  • Zest of 1 lemon (or orange, optional)
  • ⅛ tsp salt
  • 1 tsp baking powder (gluten-free if needed)
  • Powdered sugar, for dusting (optional)
  • 1/4 cup slivered almonds for topping (optional)

Equipment

  • 9–10-inch Springform Pan

Instructions
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
  2. In a large mixing bowl, whisk the eggs and sugar together until light and fluffy (about 3–4 minutes by hand or 2 minutes with an electric mixer).
  3. Stir in the melted butter, almond extract, vanilla, and lemon zest.
  4. In another bowl, mix the almond flour, all-purpose flour, baking powder, and salt. Add dry ingredients to the wet and gently mix until combined — don’t overmix.
  5. Pour batter into the prepared pan. Smooth the top and sprinkle with slivered almonds if using.
  6. Bake for 45–50 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then remove the sides of the springform pan. Cool completely before dusting with powdered sugar.

Notes

Use high-quality almond flour: Finely ground blanched almond flour gives the cake a smooth texture and rich flavor. Avoid coarse almond meal for best results.
Room temperature eggs: Cold eggs can cause the batter to split. Let them sit at room temperature for about 30 minutes before mixing.
Don’t overmix: Once you combine wet and dry ingredients, mix just until incorporated to keep the cake light and tender.
Let it rest before serving: The flavor deepens as it cools. Let the cake sit at least 30 minutes before slicing — it’s even better the next day.
Serving:

Torta di Mandorle is a beautifully simple cake that shines on its own, but the right pairing can elevate it into something truly memorable. For a classic Italian touch, serve each slice with a freshly brewed espresso, the bold bitterness of the coffee complements the cake’s sweet, nutty flavor perfectly.

Looking for something a bit more indulgent? A small glass of Vin Santo, a sweet Tuscan dessert wine, is a lovely companion. The warm, honeyed notes of the wine echo the almond richness of the cake and make for a refined end to any meal.

For a softer, creamier contrast, top the cake with a generous dollop of whipped cream or a spoonful of mascarpone lightly sweetened with honey or powdered sugar. Add a few fresh berries for color and brightness, and you’ve got a dessert that feels both rustic and elegant.

Variations:

Lemon Almond Cake:
Add extra lemon zest and a few tablespoons of fresh lemon juice to the batter for a bright, citrusy twist. Drizzle with a simple lemon glaze after baking for extra zing.

Orange & Olive Oil Almond Cake:
Replace the butter with extra virgin olive oil and use orange zest instead of lemon for a fruity, aromatic flavor—perfectly Mediterranean.

Chocolate Almond Cake:
Fold in 1/2 cup of chopped dark chocolate or mini chocolate chips for a decadent touch. You can also add 2 tablespoons of cocoa powder to the batter.

Amaretto or Limoncello-Infused:
Add a splash (1–2 tablespoons) of Amaretto or Limoncello to the batter for a subtle liqueur flavor that enhances the almond or citrus notes.

Almond & Berry Cake:
Top the batter with fresh raspberries or blueberries before baking. The fruit adds moisture and a tart contrast to the sweet almond base.

Rustic Almond & Fig Cake:
Mix chopped dried figs or dates into the batter for a more rustic, old-world version — perfect for cooler months.

Almond Coconut Cake:
Replace 1/2 cup of almond flour with unsweetened shredded coconut for a tropical flair and added texture.

Almond Pear Cake:
Layer thinly sliced pears on top of the batter before baking. The fruit caramelizes beautifully and pairs perfectly with almond.

Storage

One of the best things about Torta di Mandorle aside from its rich flavor and tender crumb is how well it keeps. Thanks to the natural oils in the almonds, this cake stays moist for days without drying out.

For best results, store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is especially warm or humid, you can refrigerate it to extend its shelf life up to 5–6 days, just let it come to room temperature before serving to bring back its full flavor and softness.

    You can also freeze Torta di Mandorle for longer storage. Wrap individual slices or the whole cake tightly in plastic wrap, then in foil or a freezer-safe bag. It will keep well for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the fridge or at room temperature for a few hours.