The almond cake is a dessert with a crumbly texture and unique flavor. It can be enjoyed at any time of the day: for breakfast with milk and coffee, for a snack with tea, or after dinner, and it is always a success! This version I propose is the family recipe, its flavor and texture remind of the Mantuan sbrisolona. This cake with toasted almonds is a simple but irresistible dessert, and once baked, it emits a fantastic aroma that fills the kitchen!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
Ingredients
- 2 1/2 cups all-purpose flour
- 7 oz butter
- 2/3 cup sugar
- 7 oz toasted almonds
- 2 eggs
- lemon zest
Tools
- Mixer
- Cake Pan
Steps
To make the almond cake, grind the toasted almonds in a mixer, leaving about ten whole for the final garnish.
In a large bowl, mix the flour with the ground almonds, add the chopped and softened butter at room temperature, and start kneading with your hands.
Add the grated zest of a lemon and continue to knead. Add the sugar and eggs (adding one at a time, until the previous one is fully absorbed).
Work everything quickly with your hands until you get a well-mixed but not homogeneous dough. It should result in a crumbly dough (like a crumble) that will be poured into a pan (Ø 9.5 inches) lined with wet parchment paper.
Use a fork to level the surface and distribute the whole almonds that were set aside earlier.
Bake in a preheated oven at 350°F for 30 minutes, until golden. Once ready, remove from the oven and let cool completely. Enjoy!
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