Name: Torta Di Mandorle Almond Christmas Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 9-inch cake
Cuisine: Italian
Ingredients: 1 cup almond flour; 1 cup all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ½ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; ½ cup milk; ½ cup sliced almonds, toasted; Powdered sugar, for dusting

Instructions

Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan or springform pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the toasted sliced almonds over the top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the Almond Christmas Cake with powdered sugar for a snowy finish.

Ingredients

Instructions

Nutrition Facts

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