Italian Almond Cake Giada De Laurentiis
Delight your senses with Giada De Laurentiis' Italian Almond Cake, a beautifully moist and tender dessert that captures the essence of Italian baking. Made with almond flour for a rich, nutty flavor and elevated with fragrant almond and vanilla extracts, this cake is perfectly balanced by the bright zest of lemon. The combination of a light, fluffy texture and a subtle sweetness makes it an irresistible treat for any occasion. Easy to prepare with just 15 minutes of prep time, this cake is finished with a dusting of powdered sugar and optional slivered almonds for a rustic yet elegant presentation. Whether served as a standalone dessert or paired with a cup of espresso, this Italian Almond Cake will transport you straight to the heart of Italy with every bite.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cups all-purpose flour
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 3 large eggs
- 1 teaspoons almond extract
- 1 teaspoons vanilla extract
- 1 lemon zest of 1 lemon
- 0.5 cups whole milk
- 0.25 cups powdered sugar, for garnish
- 0.25 cups slivered almonds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the granulated sugar and softened butter until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the almond extract, vanilla extract, and lemon zest.
Gradually mix in the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, and mix until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar and sprinkle slivered almonds, if desired.
Slice and serve. Enjoy your Italian Almond Cake!
Nutrition Facts
Calories |
3063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 274.3 g | 100% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 194.4 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 665 mg | 51% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
