Almond Flour Cake (Torta di Mandorle)

Almond Flour Cake topped with fresh blueberries, with three pieces cut, one lying on side to show texture of cake.

My Almond Flour Cake (Torta di Mandorle) is the recipe that you have been waiting for. This delicious cake does not contain wheat, it is made completely with almond flour, making it naturally gluten-free. The cake has a delicate lemon flavour and is slightly dense and deliciously moist. It is certain to become a favourite.

Course Afternoon Tea, Dessert, Morning Tea

Cuisine Italian

Prep Time 15

Cook Time 45

Cooling Time 4

Total Time 5

Servings people

Calories 329kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

4 large eggs – separated, at room temperature See Note 1
80 g (⅓ cup) unsalted butter – melted and cooled
200 g (2 cups) blanched almond flour See Note 2
160 g (⅔ cup) caster/superfine sugar
1 tablespoon lemon zest - finely grated See Note 3
¼ teaspoon sea salt
½ teaspoon baking powder
1 teaspoon vanilla extract
60 ml (¼ cup) lemon juice - freshly squeezed

For Serving (optional)

dusting of icing/powdered sugar
whipped cream
fresh blueberries

Instructions

Preheat your oven to 170 degrees C (340 F).
Prepare your tin – we use an 8-inch (20 cm) springform tin with a removable base.
Grease and line the base and sides with baking paper.
Melt the butter and set aside to cool slightly.
Add the sugar, almond flour, lemon zest, salt and baking powder to a large bowl and stir to combine.
Add the egg yolks, cooled butter, lemon juice and vanilla and mix again.
In a separate, clean bowl, beat the egg whites until stiff peaks form.
Add one third of the egg whites to the almond mixture and fold in.
Repeat with another third and then the final third, folding gently until just combined, being careful to not knock out the air.
Pour the mixture into your prepared cake tin. Bake for 45-47 minutes, or until there is no raw batter on the toothpick when testing.
Allow the Almond Flour Cake to cool in the tin for 10 minutes, before carefully removing the sides of the springform tin.
Allow it to cool completely on the base before carefully removing it.
Dust with icing sugar before serving.

Notes

Eggs: separate the eggs carefully. It is essential to not get any egg yolk in with the whites or it will not be possible to whisk them to stiff peaks and the cake will not rise, it will be dense and flat. Also, a clean bowl is essential for whipping the whites.
Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Storage: should there happen to be any leftovers, store them at cool room temperature in an airtight container for up to 3 days. But if the climate is hot, store the container in the fridge.
Freezing: wrap in cling wrap and then in foil or place in an airtight container for up to 2 months. You may find it more convenient to freeze and wrap individual slices. Make sure they are well wrapped to prevent freezer burn and bring to room temperature for serving.

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