Italian Almond Cake
When eating out at restaurants, I’m generally not a dessert guy. I always feel like it’s a luxury that is best skipped. I’m sure that my miserly way started when I was first on my own in the late 1980s. Money was tight back then. I worked a full-time job as well as a second job waiting tables six nights a week. My money back then was spent on bills and beer.
It was several years until I was able to support myself with one job. I remember going to dinner with friends and not worrying about my credit card declining. It was a new world for me.
I still couldn’t get past that desserts were unnecessary. Everyone at my table would partake in a variety of cakes and pies, and I would pass.
To this day it’s rare that I will get dessert, but if Italian Almond Cake is on the menu, then you can count me in. I love everything about this cake: the almond topping and the hint of lemon….amazing.
The next time you’re out and the dessert menu is passed around the table, grab it, and order something that just might be your new favorite thing.
Italian Almond Cake
Ingredients
- 8 ounces almond paste
- 1 cup sugar
- 10 tablespoons butter – room temperature
- 2 tablespoons Grated zest of one large Lemon
- 2/3 cup cake flour sifted
- 4 eggs
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 ounces sliced almonds
Instructions
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Preheat the oven to 325º and arrange a shelf in the middle of the oven.
Butter the sides and bottom of a 9” springform pan, then line the bottom with a circle of buttered parchment.
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Place the almond paste and granulated sugar in the bowl of a standing mixer on medium-low speed and cream until the almond paste has been broken into soft pieces. This could take some time so please be patient.
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Add the softened butter and grated orange zest, cream on medium-high speed until the mixture somewhat fluffy.
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Begin to add the eggs one at a time beating for one minute after each addition, scraping down the bowl midway. Continue until you have incorporated all 4 of the eggs. The batter should be creamy.
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Remove the work bowl from the mixer and begin to add the cake flour & baking powder by hand using a sifter over the work bowl. Gently incorporate the flour using a rubber spatula with deep strokes to be certain that the flour has been combined. Continue to fold in the flour until no traces of white powder remain, the batter will be quite thick.
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Turn the batter into the prepared springform pan and spread evenly with an spatula. Top the cake batter with the sliced almonds.
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Place the cake pan into the preheated oven and after 30 minutes quickly open the oven door to test doneness with a wooden toothpick. The cake is done when the toothpick comes out clean, generally about 45 minutes depending upon your oven.
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Remove the cake to a wire rack and allow to cool for 30 minutes. At this point run a sharp knife around the sides of the springform pan, being sure to press the knife against the sides of the pan as you go around. Release the spring and carefully remove the sides of the pan. Allow the Cake to cool completely on the wire rack.
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Once the cake is cooled, use two large spatulas to lift it off of the springform pan bottom. Carefully pull of the parchment paper and place the cake on a decorative platter. Dust heavily with confectioner’s sugar if desired.