The Almond Cake without Butter is not only easy and quick to prepare but so delicious! Soft, fragrant, genuine, the classic pantry cake perfect for any occasion and season! We can enjoy it at breakfast for a good dose of energy, after a meal, or as a snack.
The main ingredient of this cake is the almond, rich in minerals like calcium, iron, phosphorus, magnesium, and vitamins A, B, and E.
Being from Abruzzo, one thing that must never be missing in my pantry is a good supply of almonds! In Abruzzo we use them to make many typical sweets like the famous Bocconotti, the delicious Mandorle atterrate, or the beautiful Uccelletti di Sant’Antonio.
This almond cake is without butter. Those lactose intolerant can substitute milk with a plant-based beverage (preferably unsweetened) or simply water.
The almond cake is so soft and spongy, with a truly delightful aroma! If stored properly, it lasts for days (though it’s a real temptation!).
I care a lot about this family recipe, a gift from my aunt Eva who, when I was a girl and visited us for long periods, pampered us at snack time with her soft almond cake!
Actually, her original recipe called for measuring the ingredients with a spoon! So, to share it with utmost precision, I weighed them one by one, and today I am here to offer you this delightful cake!
Among the ingredients of this almond cake is Amaretto liqueur. Those who wish to try the version without liqueur and lactose can try the Lactose-Free Almond Cake.
Are you eager to prepare this cake?! Let’s see together the ingredients and the process to make it!
By the way, if you are a fan of almond desserts, don’t miss this amazing collection!
Other delicious recipes I recommend trying!
Dream Tart with Diplomatic Cream and Chocolate Cream
Lemon Truffles
No-Bake Biscuit Cake with Hazelnuts and Pistachios
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 Eggs (medium)
- 1 3/4 cups All-purpose flour
- 3/4 cup Sugar
- 1/3 cup Corn oil (or preferred seed oil)
- 2/3 cup Milk (or almond milk or simply warm water)
- 2/3 cup Almonds (almond flour, or blanched whole almonds, or whole almonds with skin, or almond granules)
- 1/4 cup Amaretto (liqueur) (or Limoncello)
- 1 packet Baking powder (16 grams)
Tools
- Bowl
- Electric whisk
- Mold
- Parchment paper
Preparation
To prepare the almond cake, you will need a 9-10 inch mold.
Additionally, for preparing the almond cake, you can choose to use blanched or skin-on whole almonds to chop with a knife.
Either without or with the skin is fine, it’s just a matter of taste. With the skin, the flavor will be more intense.
If you have almond flour at home, that works great, always respecting the amounts described above.
If you instead have almond granules in the pantry, those are fine too, the goodness remains the same.
With the help of an electric whisk, beat the eggs with the sugar until you obtain a light and frothy mixture.
Then gradually add the seed oil, milk, and Amaretto di Saronno (or Limoncello) and blend with the whisk.
Those who are intolerant can substitute milk with plant-based beverages, like almond milk or simply with water.
Gradually incorporate the previously sifted flour and baking powder.
Continue to work with the whisk until the ingredients are well combined.
Finally, add the almonds (blanched or with skin and chopped, or in granules or almond flour).
Mix well with a spatula to combine all the ingredients.
Pour the entire mixture into a mold lined with parchment paper (or greased and floured).
Bake in a preheated static oven at 340°F for about 30-40 minutes.
After that time, always do the “toothpick test” to check for doneness.
The time may vary depending on the oven and the size of the pan. If the toothpick comes out dry, remove from oven.
If it is still moist, leave the almond cake in the oven for another 5 minutes and repeat the test.
Once ready, remove from the oven and let it cool before removing it from the mold.
Your almond cake is ready to be enjoyed, soft and very fragrant!!
Dust with powdered sugar and serve. Enjoy and see you next recipe!!
Family Recipe – Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Notes
“I don’t like Amaretto? How can I replace it?”
You can use Limoncello or Rum instead, but if you prefer the measured amount, i.e., 50 grams, you can replace it with water or milk. The total liquid used should always remain 200 grams.
“How do you store the almond cake and for how long?”
The almond cake remains soft for several days. The important thing is to always cover sweets with a cake dome or a food bag. If the room temperature is too high, to prevent losing freshness you can freeze it. In this case, for practicality, I always recommend slicing it and placing the slices in food bags. This way, we have a portioned breakfast ready!
“I don’t eat almonds, how can I replace them“!
This question is a bit tricky as the substitution would concern the main ingredient of the recipe! Some might say “change recipe”! I, however, offer you an alternative! If you like nuts, you can use walnuts or hazelnuts, it will still be a delicious cake 😉
“Is it essential to use almond aroma?”
Absolutely not, this ingredient was not part of my aunt’s original recipe, but since I like it a lot, I added it. It can easily be omitted!
