Elena Davis is a true Italian cook with true Italian flair! Her website is one to bookmark come dinner time. You can check out all of her recipes at cucinabyelena.com.
You’ll fall in love with this almond cake.
This Italian almond cake thrives on humble pantry staples. The cake itself is the standout. No fancy swirls of frosting or decorations. All it needs is a dusting of powdered sugar and maybe some fresh berries and cream. It’s moist and fluffy, while boasting a zesty lemon kick.
Elena Davis shared her recipe. She said this is the cake to make if you’re assigned dessert duty for Easter dinner!
This cake is naturally gluten-free! The almond flour adds to the rich flavor and moist texture of the cake. Elena likes to fluff it up with a fork or spoon first, and then level it off in a measuring cup.
You’ll get an arm workout with this one! Elena said to whip your egg whites into very stiff peaks, then lightly and gently fold them into the batter. The egg whites are what make this cake so light.
Find the full recipe with Elena’s notes here.
Italian Almond Cake
INGREDIENTS
- 2 cups almond flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, separated
- ½ cup extra virgin olive oil
- 1 teaspoon pure almond extract
- Zest of 1 lemon
- Sliced almonds for topping
METHOD
- Preheat your oven to 350°F (180°C). Grease a 9-inch (23 cm) round cake pan, or springform pan, and line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the almond flour, baking powder, and salt.
- In a separate bowl, beat the egg yolks, sugar, and lemon zest until thick, creamy, and pale yellow in color. Use an electric mixer at medium speed. Add the oil and almond extract to the egg yolks and mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until combined.
- In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter ,with a rubber spatula, until no white streaks remain.
- Pour the cake batter into the prepared pan and smooth the top with a spatula. Sprinkle sliced almonds evenly over the top of the batter.
- Bake cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, you can dust the top with powdered sugar if desired.
- Slice and serve! This cake pairs well with a dollop of whipped cream or fresh strawberries.
Find more recipes from Elena on Instagram, @cucinabyelena, or on her website, cucinabyelena.com.
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