Gluten-Free Torta di Mandorle (Italian Almond Cake)
Why this recipe works
- Simple ingredient list: Ground almonds, eggs, butter and sugar form the base, giving the cake structure without needing gluten-containing flour.
- Moist almond crumb: The almond-rich batter bakes into a tender, slightly dense cake that stays soft after cooling.
- Gentle citrus balance: Lemon zest adds fragrance and freshness, cutting through the buttery richness without overpowering the almond flavour.
Get the most out of this recipe
Timing notes
- Cool before dusting: Let the cake cool completely before adding icing sugar, otherwise the sugar can dissolve into the surface.
- Best texture: The cake slices most cleanly once fully cooled, when the almond crumb has had time to set.
Texture tips
- Beat the butter well: Cream the butter and sugar until pale and fluffy to help give the cake lift before the ground almonds are folded in.
- Avoid a dry crumb: Remove the cake when a skewer comes out clean or with a few moist crumbs; overbaking can dull the almond’s natural tenderness.
Ingredient notes
- Use ground almonds: Ground almonds give the cake its characteristic moist texture and nutty flavour; they are central to the structure of the recipe.
- Choose unwaxed citrus: An unwaxed lemon is best for zesting, as the zest is used directly in the batter for aroma.
Make-ahead tips
- Make ahead: Bake the cake in advance and store it in an airtight container, then dust with icing sugar just before serving.
- Freezing: Freeze the cooled cake well wrapped, then thaw at room temperature and refresh with icing sugar before slicing.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Grease a 23 cm springform tin with a little of the unsalted butter.
- In a mixing bowl, beat the remaining unsalted butter with the caster sugar until pale and fluffy. Finely zest the lemon into the bowl, then beat again to combine.
- Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it is starting to split, keep going as it will come back together once the almonds are added.
- Fold in the ground almonds and baking powder until you have a thick, even batter. Scrape into the prepared tin and smooth the top.
- Bake for 35 to 40 minutes, until golden and a skewer inserted into the centre comes out clean or with a few moist crumbs. Cool in the tin for 10 minutes, then release the sides and cool completely.
- Once fully cool, dust the top generously with the icing sugar. Slice and serve.
Recipe notes
Tips
- For the best rise, make sure the eggs are at room temperature and beat the butter and caster sugar until properly pale and fluffy.
- If serving to anyone vulnerable, use eggs stamped with the British Lion mark or another trusted pasteurised-egg standard.
Substitutions
- Replace the lemon with lime for a slightly sharper citrus note.
- Replace the unsalted butter with plant-based-butter for a dairy-free finish (the texture will be a touch more delicate).
Storage
- Refrigerate up to 4 days
- Store in an airtight container. For the best finish, dust with icing sugar just before serving; if freezing, wrap well, freeze for up to 2 months, then thaw at room temperature and re-dust.
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Recipe overview
- Servings: 10 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Almonds Eggs Milk Tree nuts
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