Italian Almond Cake

Ingredients

Instructions

1. 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. 2

   Spread almonds in a single layer on a rimmed baking sheet. Bake for 6 to 8 minutes, until golden brown and fragrant. Set aside.

3. 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 3 minutes. One by one, add the eggs, beating after each addition until incorporated. Mix in the almond and vanilla extracts.

4. 4

   In a separate bowl, sift together the almond flour, flour, baking powder, and salt.

5. 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. 6

   Place your prepared pan on a baking sheet. Pour the batter into the prepared pan. Bake for 50 to 60 minutes 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 20 minutes of baking to prevent over-browning. (unless you've recently calibrated your oven, be aware that oven temperatures vary)

7. 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. 8

   When the cake has finished baking, remove the cake from the oven and cool the cake on a wire rack for 10 minutes. 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. 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.