Italian almond cake is a golden, rustic cake built on toasted slivered almonds ground into the batter for a moist, marzipan-like crumb. Coconut oil and eggs keep it tender while a spoon of fruit jam alongside makes it feel properly Italian. Eight to ten slices of cake that's equally good warm or at room temperature.
SERVES 8 TO 10
Ingredients
2½ cups slivered almonds, toasted
1 cup (240 ml) palm sugar
1 pinch salt
½ cup coconut flour
½ teaspoon baking powder
6 tablespoons (90 ml) coconut oil, cut into 6 pieces and softened
4 large eggs, room temperature
⅓ cup whole coconut milk
1 Fruit Jam recipe (page 221)
Preparation
1.В В Adjust an oven rack to the middle position and preheat the oven to 350°F (180°C). Grease a nine-inch round cake pan, then line the bottom with parchment paper.
2.В В Process the almonds, ¼ cup of the palm sugar, and the salt together in a food processor until very finely ground (about 15 seconds). Add the flour and baking powder and pulse to incorporate (about 5 pulses).
3.В В Beat the coconut oil and remaining ¾ cup palm sugar together in a large bowl with an electric mixer on medium speed until light and fluffy (3 to 6 minutes). Beat in the eggs one at a time until combined (about 30 seconds). Reduce the mixer speed to low and beat in the ground almond mixture until incorporated (about 30 seconds). Beat in the coconut milk until combined (about 20 seconds).
4.В В Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Bake the cake until the top is golden and a toothpick inserted in the center comes out clean (25 to 30 minutes), rotating the pan halfway through baking.
5.В В Let the cake cool in the pan for 10 minutes. Run a small knife around the edge of the cake, then flip it out onto a wire rack. Peel off the parchment paper, flip the cake right side up, and allow to cool for about two hours. The cake can be served warm or at room temperature.
Making the Cake Ahead
The cooled cake can be wrapped in plastic wrap and refrigerated for up to 24 hours or wrapped in plastic wrap and foil and frozen for up to one month. If frozen, thaw the cake completely at room temperature (do not unwrap), for about four hours. Before serving, heat the cake at 350°F (180°C) for 5 minutes to refresh, or for 10 to 15 minutes to warm.
Pro Tips
- Toast the slivered almonds before grinding — their oils wake up in the oven and give the cake its deep, roasted almond character.
- Grind the almonds very finely as written. Coarse grind makes the cake crumbly; a proper fine meal gives that tender, marzipan-like texture.
- Beat the coconut oil and palm sugar a full three to six minutes until light and fluffy. That creaming step is what lifts an almond cake instead of letting it go dense.
- Serve with a spoon of fruit jam on the side — the tartness cuts the richness and turns a simple cake into something quietly special.
Frequently Asked Questions
Can I make this cake ahead?
Absolutely — it keeps a day wrapped in the fridge and a month frozen. Refresh it in a 350°F oven for five minutes before serving.
What jam goes best alongside?
Raspberry or apricot — something tart and bright against the rich almond crumb. Warmed gently, it becomes a quick sauce.
Why does the cake use both almonds and coconut flour?
The ground almonds give moisture and richness while the coconut flour provides structure. Almond-only cakes can be too soft to slice cleanly.
How should I store it?
Airtight at room temperature for two days. The almond base keeps it remarkably moist without any need for syrup or glaze.
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