AmericanItalian

Italian Almond Cake

Name: Italian Almond Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: canola cooking spray; 1 cup sliced almonds; 3/4 cup full-fat sour cream; 1 1/2 cups sugar; 4 large eggs; 1 1/2 teaspoons almond extract; 2 teaspoons vanilla extract; 3/4 cup almond flour (I use Bob's Red Mill); 1 1/2 cups all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon Kosher salt; 8 tablespoons melted salted butter (1 stick - cooled slightly); 1 teaspoon finely grated lemon zest (yellow part of lemon only); 3 tablespoons fresh lemon juice; 3/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon almond extract; powdered sugar (for sifting over the top of the cake)

A version of my father's cousins Almond Cake.

By Chef Laura Bonicelli

almond flour

Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Servings

8 servings

Ingredients

canola cooking spray
1 cupsliced almonds

Cake

3/4 cupfull-fat sour cream
1 1/2 cupssugar
4 large eggs
1 1/2 teaspoonsalmond extract
2 teaspoonsvanilla extract
3/4 cupalmond flour (I use Bob's Red Mill)
1 1/2 cupsall-purpose flour
3 teaspoonsbaking powder
1/2 teaspoonKosher salt
8 tablespoonsmelted salted butter (1 stick - cooled slightly)
1 teaspoonfinely grated lemon zest (yellow part of lemon only)
3 tablespoonsfresh lemon juice
3/4 cuppowdered sugar
1 teaspoonvanilla extract
1 teaspoonalmond extract
powdered sugar (for sifting over the top of the cake)

Nutrition Facts

Per Serving (serves 8 servings)

Calories687

Total Fat38g

Cholesterol125mg

Sodium434mg

Total Carbohydrates77g

Dietary Fiber5g

Sugars51g

Protein14g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

1
Preheat oven to 350ºF. Spray a 9-inch springform pan with canola cooking spray. Line the bottom of the pan with parchment paper and spray the paper.
2
Spread almonds in a single layer on a rimmed baking sheet. Bake for 6 to , until golden brown and fragrant. Set aside.
3
In the bowl of a stand mixer fitted with a whisk attachment, cream the sour cream and sugar together and beat until fluffy, scraping down as necessary, 2 to . One by one, add the eggs, beating after each addition until incorporated. Mix in the almond and vanilla extracts.
4
In a separate bowl, sift together the almond flour, flour, baking powder, and salt.
5
With the mixer running, slowly add the flour mixture into the egg mixture, scraping down as necessary, then slowly pour in the melted butter. Continue beating until fully incorporated.
6
Place your prepared pan on a baking sheet. Pour the batter into the prepared pan. Bake for 50 to until the center of the cake feels springy to the touch. The center will not be as firm as the outside of the cake but should be set. Look for a temperature of 205 to 210ºF. Tent the cake with foil after of baking to prevent over-browning. (unless you've recently calibrated your oven, be aware that oven temperatures vary)
7
While the cake is baking make the glaze by whisking together the lemon zest, juice, powdered sugar, and extracts in a small bowl. Set aside.
8
When the cake has finished baking, remove the cake from the oven and cool the cake on a wire rack for . Run a thin knife around the side of the springform to the bottom of the pan to make sure the cake is released. Turn the cake over onto the rack and remove the pan. (The bottom of the cake will be the top of the cake)
9
Immediately, using a pastry brush, brush the cake with the glaze; use all of the glaze, letting it soak into the cake. Sprinkle the toasted almonds over the top of the cake, pressing into the glaze. Most of the almonds will adhere to the cake. Cool the cake completely. Using a fine strainer, sift powdered sugar over the top of the cooled cake.