Almond Cake

One of my favorite cookbook authors is Lidia Bastianich and her cooking program is a favorite of mine as well. It is so different from most cooking programs in that she takes you to whatever area in Italy that she might be cooking from and shares with you that region. Often her daughter will join her program especially if that area has some historical landmarks or cathedrals and she will talk about the history of the area,she is a Art History expert. Lidia's son Joseph who owns several winery's and is also a business partner with Mario Batalli also joins her program on occassion and talks about wine parings. I always feel that watching Lidia's program is an education beyond her showing us how to prepare a particular Italian dish.

Most Italians have an Almond Cake in their repertoire and Lydia is no exception. I love anything with the flavor of almond and using fresh almonds as well. This cake is a simple cake and so very good.

Almond Cake
Makes a 9-inch cake, serving 8 or more

5 1/3 ounces (1 1/3 sticks) soft butter, plus more for the cake pan
2 tablespoons fine dry bread crumbs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoons kosher salt
3 1/2 ounces whole blanched almonds, toasted (about 2/3 cup)
1 1/4 cups sugaar
1 large egg
4 large egg yolks
Finely grated zest of 1 lemon (about 2 teaspoons)
1 teaspoon almond extract
2 tablespoons milk

Recommended Equipment: A 9-inch springform pan; a food processor; an electric mixer with paddle attachment

Arrange a rack in the center of the oven, and preheat to 350*. Butter the bottom and sides of the assembled springform pan, add the bread crumbs, and swirl them around to coat the insides well, tapping out the excess.

Sift together the flour, baking powder, and salt. Pulse the almonds in the food-processor bowl until finely ground but not pasty, about twelve quick pulses.

In the mixer, cream the butter and sugar on high speed until light and fluffy, about 2 minutes. Drop in the egg and yolks, one at a time, mixing well on medium speed, then scraping down the bowl. Once all the eggs are in, add the lemon zest and almond extract, and beat on high speed for a minute or so until very light.

On low speed, spoon in half the flour mix, and beat just to incorporate. Beat in the milk, then the remaining flour mix. Scrape the bowl, and beat briefly until smooth. Finally, mix in the ground almonds for a few seconds to disturbute them evenly through the batter. Scrape the batter into the prepared pan, and spread it in an even layer.

Bake the torta for about 1 hour, rotating the pan after 30 minutes, until the cake is golden brown on top and a knife inserted in the center comes out clean and dry (it's okay if a few moist crumbs stick to it).

Let the cake cool for 10 minutes on a wire rack. Run a paring knife around the edge of the cake to loosen it from the pan, then open the spring and remove the side ring.

Cool the cake thoroughly before serving. Wrap well to keep fresh for 2 to 3 days.


This recipe comes from Lidia's most recent book, Lidia Cooks From The Heart of Italy, A Feast Of 175 Regional Recipes.



It is a quick and easy cake recipe to prepare. Lidia talks in her book about the importance of using the best quality of almond extract that you have availiable. Never to use almond flavoring.



And the end result is just divine, a very moist cake with the flavor of almonds. The smell in your house wafting through is amazing.




It is a wonderful cake to serve after a heavier dinner with a dollop of whipped cream but also pares well with morning coffee, warmed a little. It is also a wonderful little nibble with afternoon tea.




Try this wonderful little cake, it is a "Good Thing".



It is time once again for Foodie Friday at Designs by Gollum. To see other recipes being shared by participants click here. Have a great weekend.