Italian Almond Cake Recipe

Name: Italian Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons matzoh meal, plus more for coating; 2 cups whole blanched almonds; 1/2 cup granulated sugar; 6 large eggs, separated; 1/2 cup light brown sugar; 1 teaspoon vanilla extract; 3/4 teaspoon almond extract; 1 teaspoon grated lemon zest; Pinch of salt; Confectioners' sugar, for dusting

Servings: persons

1
Preheat the oven to 350.
2
Grease a 10-inch springform pan.
3
Line the bottom with parchment or wax paper and grease the paper.
4
Evenly coat the bottom and side with matzoh meal, tapping out any excess.
5
In a food processor, pulse the almonds with 2 tablespoons of matzoh meal and 1/4 cup of granulated sugar until very finely ground.
6
In a bowl, beat the egg yolks with the brown sugar and the remaining 1/4 cup of granulated sugar at high speed until very light and fluffy, about 3 minutes.
7
At low speed, gradually add the ground almonds, vanilla and almond extracts and the lemon zest.
8
In a medium bowl, using clean beaters, whip the egg whites with the salt until stiff peaks form.
9
Beat one-fourth of the whites into the yolk mixture to lighten it, then quickly fold in the remaining whites.
10
Scrape the batter into the prepared pan and smooth the surface.
11
Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
12
Run a small, sharp knife around the side of the cake, transfer it to a rack and let cool completely in the pan.
13
Remove the side of the pan and invert the cake onto a serving plate.
14
Remove the base of the pan, then carefully peel off the paper.
15
Sift confectioners' sugar over the cake before serving.

839

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons matzoh meal, plus more for coating, 2 cups whole blanched almonds, 1/2 cup granulated sugar, 6 large eggs, separated, and more.

Yes, Italian Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Almond Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions