Tender Almond Cake Recipe (2024)

Could you use almond meal rather than grinding the blanched almonds?

I would beat the egg whites first. Then beat the yolks, almonds, butter, etc. bowl and beater must be clean for egg whites but not so much for the rest

A little historical note: This cake from Galicia is actually called the "tarta" de Santiago and not torta is we say here in Italia. It derives it's name from the imprint of the cross of St. James on the top of the tarta that is made by using a stencil of the cross and dusting with powdered sugar. The original recipe that I have is from a bakery in Portomarìn and uses 200 grams of almond flour which in the States can be almond meal.

If one used almond flour, what would be the measurement, not the weight?

Almond flour is not a good substitute, unfortunately. It is very dry compared to ground almonds, with most of the oils removed. You will get a very different result using almond flour.

grinding the almonds in the food processor as opposed to using almond meal or flour, gives the cake a wonderful texture. Next time I'll add even more orange zest. This is a keeper; easy, fast, and truly divine!

I made this cake today using 227 grams of blanched almond flour. Came out perfectly delicious. As was suggested earlier here, I sliced the cake horizontally, spread about cup and half of apricot jam on the lower cake, put the cake back together again and sprinkled with confectioners’ sugar. Served it with a dollop of one cup heavy cream whipped with one tablespoon of Amaretto liqueur.

My uncle google says the weight of 227g almonds is equivalent to 2.75 cups

I whisk the egg whites in the stand mixer bowl first and put into a second bowl. Then beat the sugar and egg yolks, add almonds etc in the stand mixer bowl. It only takes a few minutes so egg whites stay stiff until you need them

Quick and simple. This cake is perfect for tea, company, or in your lunch sack!I might split and fill with apricot jam and fresh whipped cream if I was making it for an event, but just to be extra extra(-;Make this. You won’t regret having this recipe in your back pocket!

Good cake, flavourful, nice and moist. I had almond flour that needed to be used, so I weigh my flour to 227 gr, this gave me more like 11/2 cup which was more than 1 cup that the recipe called for. So since I had the 227 gr I decided to use it all. I read that using almond flour would result in a drier cake, which would make sense so I added 1 tablespoon of melted butter. The result was a very flavourful excellent cake that I served with a berry fruit compote and whipped cream it was delicious.

I had an open 16 oz bag of blanched almond meal claiming 16 1/4c (28g) servings - 8 oz was 2 cups. Subbed clementine zest, lemon + vanilla extracts on hand. Came out great!

Easy cake to make but I think I would use less sugar next time. A little too sweet.

I’d grind the almonds into a finer meal next time. Mine was about Panko sized. The cake is crunchy.

My thoughts exactly!

First attempt: baked for 30 min, at which point a toothpick looked clean. But it was undercooked in the center. Next time, try closer to 40 min.

made this and took it to a potluck dinner and people raved about it, and ate the whole thing!

Bake 45 min

This truly was a delightful cake. I’ve made a few other almond cakes before and this was noticeably better in flavor and texture. I added some dried orange peel along with the fresh zest. Definitely follow the instruction about grinding your own almonds rather than using almond flour.

Great recipe!! I read the community feedback about increasing the orange zest. I only had one orange and lemon so I massaged the zest into the sugar to release the essential oils and the cake has a lovely citrus flavor. I'll increase the orange zest next time.

Made muffins with this recipe. Baking time drops to 20 minutes. I agree that it’s quite sweet. Sugar can be cut to 200 grams, replacing the lost volume with almonds.

The recipe should say to grease the sides of the pan generously!

This cake was light and fluffy thanks to all those eggs! My only deviation from the recipe was to reduce the sugar to 1/2 cup - plenty sweet for me. This is a keeper & I definitely see myself incorporating different flavors or icing in the future.

Wonderfully quick moist delicious almond cake! Reminded me of Rick Stein's Mallorcan almond cake with almond icecream. Used 8 oz of Kirkland blanched almond flour and added a litlle amaretto to batter. Served cake topped with a mixed berry sauce heating frozen berries with triple sec, lemon and a touch of maple syrup along with Melissa Clark's delicious salted caramel ice cream. Served for a birthday celebration with not a crumb left!

Bake for 40 min with regular sugar, 30 min if half sugar alternative

After the cake had cooled, I added a citrus glaze and decorated it with thinly sliced lemons and oranges. The citrus glaze was just sugar and water cooked down with lemons and oranges in the glaze to add flavor. The extra zing and little bit of sweet really brightened the cake. This has been a huge hit every time I've made it, it is easy to make and even the gluten-free and dairy-free folks can enjoy it.

My cake turned out very moist, almost pudding like, rather than cakey. Didn't love the chunky nuts either.

Made exactly as written and was SO delicious! I baked it in a glass pie dish as I didn’t have a spring form on hand and it came out great.

I have made this 4 times and it is my favorite go to dessert. I usually don’t mess with recipes and don’t understand why people make so many adjustments. As with all baking the only thing I do is cut the sugar almost in half This recipe is perfection and much superior to some of the 5 star reviews for other almond cakes

Toasted almonds and ground themFollowed the recipeEasy and fastServed with macerated berries and whipped creamWas a hit with dinner guests