An easy Italian Almond Tea Cake is perfect for your spot of tea or coffee, with light almond and lemon flavors and a sprinkle of almond crumble on top!
There is really nothing more spectacular than a cup of tea with a slice of cake. Especially one that is not too sweet, but light and fluffy, and that looks as gorgeous on the plate, as it tastes.
I wish there was a silly story to go along with this recipe, but in truth, I was just craving cake and needed something to do with Emmett while we were flying solo last weekend. I browsed for an easy recipe for us to make together, that I had all the ingredients for. But as it always happens, I didn’t have the one thing needed – lemons. So of course a trip to the store for JUST lemons, turned into an $80 trip for what else, I do not even remember, but it was more than fruit.
So, we made this easy Italian almond tea cake. And it was a lot of fun. Emmett loves baking because he gets to add the ingredients to the mixer. But with this cake, it was all brought together in a food processor! He got to push the buttons and watch it whip. Boom! Instant entertainment.
Here’s to another easy recipe, minimal dishes, and one that the kids can help with. It’s a win on all sides.
If you need other easy tea cake ideas, or coffee cake I’ve got some choice treats below!
Pumpkin Gingerbread Coffee Cake – it makes two!
Easy Italian Almond Tea Cake
- 1 1/2 cups + 1/3 cup Blanched Sliced Almonds, toasted (I couldn’t find blanched, so I just used standard sliced.)
- 3/4 cup Flour
- 3/4 tsp Salt
- 1/4 tsp Baking Powder
- 1/8 tsp Baking Soda
- 4 Eggs
- 1 1/4 cup Sugar + 2 Tbsp Sugar, divided
- 1 Tbsp Lemon Zest + 1 tsp Lemon Zest, divided
- 3/4 tsp Almond Extract
- 5 Tbsp Butter, melted
- 1/3 cup Vegetable Oil
Place oven rack in middle position. Preheat the oven to 300 degrees. Grease and line a 9 inch cake pan with parchment.
Toast almonds in a non-stick skillet until lightly golden brown. Place the almonds, flour, salt, baking powder, and baking soda into a food processor bowl, and pulse until finely ground, about 8-10 pulses. Remove the almond and place in a bowl, set aside.
In the same food processor, beat together the eggs, sugar, 1 tablespoon of lemon zest, and almond extract. Beat together until light and fluffy, about 90 seconds.
Turn the food processor on, and slowly pour in the melted butter, and vegetable oil.
Add in the almond/flour mixture, and pulse to beat together about 5-6 times.
Pour the mixture into the prepared cake pan. Sprinkle the last 1/3 cup of toasted almonds on top of the batter. In a small dish, use your fingers to combine the last 2 tablespoons of sugar and last 1 teaspoon of lemon zest. Sprinkle the sugar on top of the almonds and batter in the cake pan.
Bake the cake for between 55 minutes, to 1 hour and 5 minutes. Mine was perfect at 1 hour. Allow the cake to cool in the pan, on a wire rack, for 15 minutes, and then run a knife around the edge. Tip the cake over and release it from the pan, and remove the parchment paper. Allow it to cool completely on a wire rack. Slice and serve.