Amo I’Italia…

I was fortunate to take the trip of a lifetime to one of the most beautiful countries in the world this Spring, the wonderful and awe-inspiring Italy. As a food lover and lover of decadence in general Italy was mind-blowing for me, by far my favorite country, only second to the United States of course. πŸ™‚

Everyday we walked around enjoying the beautiful sites of the country and stopped frequently into the many coffee shops to savor the Italian coffee and pastries. One of my favorite things I ate in Italy besides the obvious pastas and pizzas was almond cake. Just wow! It seemed like almond was such a popular flavor in Italy and was in almost every pastry I ate, but when I had a slice of almond cake it was as if the heavens opened up and angels sang. AMAZING! The nutty sweet flavor was the perfect pairing to the many espressos I sipped and if you ate it with a dollop of Nutella…… OUT OF THIS WORLD FLAVOR. Buon Appetito!

Almond Cake

Yields: 8-10 slices of cake

Prep Time: 20 minutes

Cook Time: 35 minutes


  • 1 1/3 Cup Granulated Organic Sugar
  • 7 oz Almond Paste, Chopped into small pieces
  • 1 Cup Unbleached All Purpose Flour
  • 1 Cup Organic Unsalted Butter, Chopped into small pieces
  • 1 1/2 tsp Baking Powder
  • 3/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 1 tsp Almond Extract
  • 6 Cage Free Brown Eggs (3 whole, 3 yolks)
  • 1/4 Cup Light Sour Cream
  • 1/4 Cup Powdered Sugar (for dusting the top of the finished cake)
  • Dallop of Nutella for each slice of cake πŸ™‚


  1. Preheat oven to 350 degrees and prepare 12 inch round spring pan with non-stick cooking spray
  2. Whisk flour and baking powder together and place in large mixing bowl
  3. Pulse butter and almond paste in a food processor until creamy
  4. Add butter and almond paste to flour mixture
  5. Add sugar, vanilla, eggs, egg yolks, and almond extract to mixture and whisk to incorporate
  6. Add sour cream and mix throughly
  7. Bake for 30-35 minutes, or until toothpick inserted into the middle of the cake comes out clean
  8. Top cake with powdered sugar and serve with a dollop of Nutella

Tags: , , ,

Categories: Cupcakes

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4 Comments on “Amo I’Italia…”

  1. Linda McIntosh
    August 22, 2012 at 10:14 am #

    What is nutella and do you have a recipe for it?

    • August 22, 2012 at 10:42 am #

      Hi Linda!

      Nutella is a fantastic chocolate hazelnut spread. Unfortunately right now I do not have my own recipe, however it can be found at your local grocery market, usually in the peanut butter and jelly section. Thanks for reaching out & go get yourself some Nutella, you won’t be sorry! πŸ™‚

  2. August 23, 2012 at 8:42 am #

    What size pan??? I did not see nutritional info- maybe I just missed it?

    • August 24, 2012 at 11:32 am #

      Hi Adrina! Thanks for writing in. The nutritional data per serving of the Almond Cake is as follows: 315 calories, 25 total fat grams, 311mg Sodium, 19.7 grams total carbohydrates (1.3 grams dietary fiber and 7.3 grams sugars), and 3.5 grams of Protein. This recipe is definitely a “once in awhile recipe”, not something you want to indulge in everyday. πŸ™‚ The pan size is a 12″ or 14″ spring form pan. Hope this helps, enjoy the recipe!

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