A slice of everyday elegance

Some desserts are made for celebrations, while others are meant to be enjoyed slowly, one bite at a time, alongside a warm cup of coffee. Italian almond cake falls beautifully into the latter category. With its delicate almond flavor, tender crumb and subtle sweetness, it’s the kind of cake that proves you don’t need rich frosting or elaborate decorations to create something truly memorable.

In Italy, simple cakes like this have long been part of everyday life. The focus is on quality ingredients and balanced flavors that allow each bite to shine. Our Italian almond cake embraces that same tradition. It has a moist, airy texture, while sliced almonds baked into the top add a delicate crunch and a beautiful golden finish. A hint of citrus zest brightens the cake, complementing the warm notes of vanilla and almond extract without overpowering them. The result is a dessert that’s rich in flavor yet surprisingly light.

For those who shy away from overly sweet desserts, this cake is an excellent choice. Its gentle sweetness allows the nutty almond flavor to take center stage. Add a dusting of powdered sugar, a spoonful of whipped cream and a handful of fresh berries, and you’ve created a dessert that’s both elegant and effortless.

In the Lowcountry, we appreciate recipes that celebrate simple ingredients prepared with care. This Italian almond cakeis one of those timeless classics.

Italian Almond Cake

• 1 stick salted butter, softened
• 1 cup sugar, plus more for dusting
• 3 large eggs
• 1 teaspoon orange or lemon zest, or both
• 1 ½ cups sliced almond, plus more for topping

• 1 teaspoon vanilla extract
• 1 ½ teaspoons almond extract
• ¾ cup all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon salt

• Powdered sugar for dusting
• Berries and whipped cream

Instructions
1. Preheat oven to 325°F.
2. In a large bowl, whisk together melted butter and sugar.

3. Add eggs and whisk again.
4. Using a food processor, grind ¾ c of the sliced almonds. Or hand chop the almonds.
5. Add the orange zest, ground almonds, and both extracts, whisk together.
6. In a separate bowl, mix the flour, baking powder, and salt.
7. Add dry to wet ingredients and stir well until smooth.
8. Grease a springform pan or cake pan then line the bottom with parchment paper.
9. Pour the batter into the pan and spread evenly.
10. Sprinkle 1 tablespoon of sugar over the batter, then add some sliced almonds on top.
11. Bake in the middle rack for 30 minutes or until a toothpick comes out clean.
12. Remove the ring from the springform pan and let cool.
13. Finally, dust the top of the finished cake with a little powdered sugar and almonds.
14. Serve with fresh berries and whipped cream.

Leslie Rohland, 2024 SC Chef Ambassador, Chef and Proprietor of The Cottage Cafe, The Bluffton Pasta Shoppe, the Juice Hive, and May River Coffee Roasters. (843) 757-0508, 38 Calhoun St, Bluffton, SC.