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Italian Almond Cake (Torta di Mandorle)
Torta di Mandorle – Rustic Italian Almond Cake
Torta di Mandorle is a humble Italian dessert that shows how a few simple ingredients can create something special. Made with finely ground almonds, the cake is light, moist, and full of rich, nutty flavor. A hint of citrus zest often lemon or orange adds freshness and balance, depending on the region and the season. The result is a delicate yet satisfying cake, perfect for everyday moments or a festive table.
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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 (optional)
  • 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.
 
Estimated nutrition breakdown for Torta di Mandorle (Italian Almond Cake). The values are based on a typical homemade almond cake recipe made with almonds, eggs, sugar, butter, and optional flour.
 

Nutrition Facts Estimated Serving size

 1 slice (~80 g, assuming an 8‑slice cake)
Nutrient Amount %DV
Calories 360 —
Total Fat 25 g 32%
└ Saturated Fat 3.5 g 18%
Cholesterol 95 mg 32%
Sodium 80 mg 3%
Total Carbohydrate 25 g 9%
└ Dietary Fiber 3 g 11%
└ Total Sugars 15 g —
   └ Added Sugars 15 g 30%
Protein 8 g 16%
%DV based on a 2,000‑calorie diet.
Most of the calories come from almonds and butter, which supply fat and protein. Sugar contributes to carbohydrates and added sugars. Eggs provide additional protein and some fat. Together, these ingredients make Torta di Mandorle rich, moist, and nutrient-dense.

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