Rustic simplicity at it's best. You will love how easy this crumbly almond cake is to prepare. Perfect for a Sunday dinner or to pair with your Easter or Mother's Day brunch.
Course Dessert
Cuisine Italian
Keyword almonds, cake, easy dessert
Servings 9-inch cake
Author Tasia ~ twosugarbugs
Ingredients
For the Cake
1 ¼cupsall-purpose flour
¼cupalmond flourI like Bob’s Red Mill
½teaspoonkosher salt
½teaspoonbaking powder
1teaspoonground cinnamon
½cupunsalted buttermelted and cooled
1large egg
4large egg yolkssave at least one white for the topping
1cupgranulated sugar
1teaspoonpure vanilla extract
For the Topping
1 ½cupssliced blanched almonds
1large egg white
3tablespoonsgranulated sugar
Instructions
Preheat oven to 325°F.
Lightly butter 9 inch spring form pan and dust with flour and tap out any excess.
Make the cake:
In a medium bowl, whisk together the all purpose flour, almond flour, kosher salt, baking powder and ground cinnamon. Set aside.
Melt ½ cup unsalted butter and set aside to cool.
In a stand mixer with the paddle attachment, beat the egg, egg yolks and sugar on medium until thick and pale yellow, approximately 3 minutes. With the mixer on low, add the flour mixture; mixing until well combined. Scrape up and down the sides of the bowl, and then mix in vanilla extract followed by the melted butter. The batter will be quite thick and a bit sticky. Adjust your mixer to medium speed and beat for 30 more seconds.
Spread the batter evenly in your prepared pan.
Make the topping:
Place the sliced almonds in a bowl.
Lightly beat the egg white in a small bowl until foamy and light. Pour half of the egg white over the almonds and stir to coat them evenly. Discard remaining egg white.
Sprinkle the granulated sugar over the almond and egg white mixture and toss to coat.
Spread the almond mixture evenly over the surface of your cake batter.
Bake 35-45 minutes or until it’s springy to the touch, golden brown on top and a cake tester come out mostly clean.
Allow cake to cool 10 minutes in the pan, then remove the sides and allow to cool completely on a cooling rack.
Notes
To serve: remove cake from the bottom of the spring form pan with an offset spatula and transfer to a serving plate or cake stand.Wrap any left over cake. Will store at room temperature for 2-3 days.Recipe adapted from Gina DePalma’s Dolce Italiano cookbook