Italian Almond Cake Recipe

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Italian Almond Cake
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Ingredients
8
Count
Nutrition
1035
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Note: Do not substitute low-fat or nonfat milk for the whole milk. Blanched almonds are almonds without their skin. Be careful not to overtoast the almonds or the cake will have a dry, crumbly texture. You can substitute 3 cups whole blanched almonds for the slivered; increase their oven toasting time to 11 minutes and their processing time to 30 seconds in step 2.
  2. This recipe was published in our cookbook The Best Make-Ahead Recipe.
  3. 1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9-inch springform pan with vegetable oil spray, and line the bottom of the pan with parchment paper.
  4. 2. Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 7 minutes (do not overtoast); let cool completely. Process the almonds, 1/2 cup of the sugar, and the salt in a food processor until very finely ground with a texture that resembles flour, about 10 seconds. Add the flour and baking powder and pulse to incorporate, about 5 pulses; set aside.
  5. 3. Using an electric mixer, cream the butter and remaining 3/4 cup sugar until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating briefly after each addition to incorporate. Add the ground almond mixture and beat until just incorporated. Add the milk and beat until just incorporated.
  6. 4. Transfer the batter to the prepared pan and smooth the top. Bake until the cake is puffed and golden on top and a toothpick inserted comes out clean, 30 to 40 minutes, rotating the pan halfway through the baking time.
  7. 5. Let the cake cool in the pan on a wire rack for 15 minutes, then remove the sides of the pan and let the cake cool to room temperature, 2 to 3 hours.
  8. 6. To Store: Remove the cake pan bottom and wrap the fully cooled cake tightly in plastic wrap. Store at room temperature for up to 5 days, or freeze for up to 1 month. (If frozen, let the cake thaw completely at room temperature, 2 to 4 hours.)
  9. 7. To Serve: The cake can be served at room temperature or warmed. To warm the cake, unwrap it and place on a baking sheet in a 350-degree oven for 10 to 15 minutes.
  10. To Serve Right Away:
  11. Let the cake cool at room temperature for about 1 hour before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1035.48 Kcal (4335 kJ)
Calories from fat 862.6 Kcal
% Daily Value*
Total Fat 95.84g 147%
Cholesterol 250.41mg 83%
Sodium 54.51mg 2%
Potassium 357.74mg 8%
Total Carbs 39.86g 13%
Sugars 26.91g 108%
Dietary Fiber 4.14g 17%
Protein 12.24g 24%
Vitamin A 0.9mg 30%
Iron 2.1mg 12%
Calcium 151mg 15%
Amount Per 100 g
Calories 542.35 Kcal (2271 kJ)
Calories from fat 451.8 Kcal
% Daily Value*
Total Fat 50.2g 147%
Cholesterol 131.15mg 83%
Sodium 28.55mg 2%
Potassium 187.37mg 8%
Total Carbs 20.88g 13%
Sugars 14.09g 108%
Dietary Fiber 2.17g 17%
Protein 6.41g 24%
Vitamin A 0.5mg 30%
Iron 1.1mg 12%
Calcium 79.1mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.9
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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