scrumptious Italian Almond Cake


• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon almond extract
• 1/2 cup whole milk
• Sliced almonds for garnish


. Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
. In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Set aside.
. In another bowl, cream together the softened butter and sugar until light and fluffy.
. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
. Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds on top for an extra crunch.
. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve a slice of this Italian Almond Cake with a dollop of whipped cream or a scoop of vanilla gelato for the perfect dessert experience. 🍨✨

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