Italian Almond Cake
Calories: 24
Adjust Servings Here: 9 servings
Description
This Italian Almond Cake is a beautifully simple yet elegant dessert with a rich, nutty flavor and a hint of citrus from fresh lemon zest. It has a delicate crumb and stays incredibly moist. Topped with crunchy almond flakes and a dusting of powdered sugar, it's perfect for an afternoon treat or a special occasion.
Ingredients
- 1 cup (227 g) Unsalted Butter softened (almost melted)
- 1 cup (200 g) White sugar
- 4 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Lemon zest about 1 lemon
- 2 cups (224 g) Almond flour (almond meal)
- ½ cup (65 g) All-purpose flour
- 1 ½ tsp Baking powder
- ¼ tsp Salt
- 30 g (3 tbsp) Almond flakes (for topping)
- Powdered sugar for dusting
Instructions
- Oven & Pans - Preheat oven to 170°C (340°F). Grease and line a 9-inch round cake pan.
- Dry ingredients - Whisk together almond flour, all-purpose flour, baking powder, and salt in a separate bowl.2 cups Almond flour (almond meal), ½ cup All-purpose flour, 1 ½ tsp Baking powder, ¼ tsp Salt
- Wet ingredients - Whisk butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and lemon zest.1 cup Unsalted Butter, 1 cup White sugar, 4 large Eggs, 1 tsp Vanilla extract, 1 tsp Lemon zest
- Dry to wet - Fold dry ingredients into the wet mixture until just combined.
- Pan - Pour the batter into the prepared pan and smooth the top. Sprinkle almond flakes evenly on top.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.30 g Almond flakes (for topping)
- Cool completely, then dust with powdered sugar before serving.Powdered sugar
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