This Italian almond cake is one of my family’s favorites, and it’s easy to see why. It is one of the simplest and most flavorful no-fuss cake recipes. This almond cake with almond flour also contains almond extract for an even stronger flavor. This almond dessert has a delicate and moist texture, a pleasant level of sweetness, and a stunning appearance thanks to the sliced almond topping.
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Special Italian Almond Cake
I started with this dish from Splendid Table and tweaked it to make it even better. After multiple attempts at baking and eating this Italian almond cake, I believe this version is the best! I would reduce the sugar to 3/4 cup (about 150 grams) to allow the almond flavor to shine through.
This easy almond cake is ideal for any occasion. This cake is sure to be a show stopper at any occasion when served with tea and fresh fruits!
About Almond Italian Almond Cake
This Italian Almond Cake is one of those desserts that you can’t stop eating. It’s buttery and rich, but yet moist and soft. Consider Almond Shortbread and Almond Pound Cake having a child. The end result is a buttery, almondy, pound cake-like Italian Almond Cake. It’s extremely decadent while being surprisingly light. And unquestionably one of my all-time favorites!
Read More:- Italian Almond cake History Origin
I first tasted Italian Almond Cake at a little coffee shop in Gleneden Beach, Oregon’s Salishan Marketplace. It was so delicious that I had to find a recipe for it! I attempted several recipes after scouring the internet; some were close but not quite what I was looking for. Some were very sweet, while others were overly cakey. They were all great, but they didn’t compare to the cake I had at the beach.
I decided to take the components from the recipes I tested that were what I was searching for and develop my own recipe. And I believe this dish gets very close. It’s rich and buttery, not too sweet, moist and soft, and delectably almondy. Is almondy a real word?
How the Italian Almond Cake is?
This cake is not only a delicious way to end your next dinner, but it’s also a terrific complement to afternoon tea. I’ve also been known to steal a slice with my morning coffee!
Did I mention how simple it is to make? There is no need for a mixer or blender. All you need is a bowl, a whisk, and a rubber spatula. It’s as simple as pie, or should I say cake? Anyway, give it a shot and you’ll see why it’s a fan favorite. Enjoy!
The ultimate Italian dessert is Italian Almond Ricotta Cake. With ricotta cheese and almond essence, this recipe is rich of flavor and so easy to create. Don’t pass on this tried-and-true recipe for the greatest Almond Ricotta Cake!
Speciality of Italian Almond Cake
If you’re searching for an Italian delight that’s perfect for snacking or taking center stage on your dessert buffet, look no further! You will fall in love with Almond Ricotta Cake because it is so delicious and delectable!
There are other almond cake recipes available, but what sets this one apart is the use of ricotta cheese. So, if you like almond cake, try this recipe made with ricotta cheese; it will undoubtedly become your new go-to recipe.
You may believe that cheese and baked items are incompatible, but think differently. Mild and creamy cheeses that are more milk-like than cheese-like go well in baked products. Ricotta, marscapone, and cream cheese are all excellent for baking because they do not impart any cheese qualities.
Ricotta, for those who are unfamiliar, is a creamy white, mild, fresh cheese with a soft texture. It has a pleasantly sweet flavor and a delicate texture akin to cottage cheese.
Ricotta is very well-suited to preparing cakes. Ricotta, when properly combined, can improve the flavor and texture of a cake without adding any flavor. I prefer ricotta to mascarpone and cream cheese in baking because it is fluffier and less thick.
Baking How to Bake Almonds Cake Properly
The key to using ricotta in baking is to beat it up before adding the dry ingredients. I propose mixing the ricotta with the butter and sugars to include air into the dish. If you don’t cream it, you can end up with a dense cake with no lift.
Finally, when baking with ricotta, always use whole milk ricotta cheese. Part skim milk is fine for pasta and fillings, but full milk is required for baking. To keep the baked goods moist, you need the fat and flavor of whole milk.
Coffee, anise, almond, orange, lemon, and pistachio are just a handful of the popular tastes found in Italian desserts. The emphasis is on the flavors rather than the sweetness. Italian desserts, in my perspective, are seldom overly sugary when compared to their American counterparts.
