Italian Almond Paste Cake

This Italian Almond Paste Cake has a symphony of flavors in every bite.

This vintage recipe is a masterpiece and the one I grew up on as a child with my 94-year-old grandmother watching her make this by hand, luckily we have improved with machines to make this an easier process.

The cake is rich in almond paste flavor and very versatile as it can be served plain, dusted with powdered sugar, or topped with an Amaretto Hot Fudge Sauce.

Our all-made-from-scratch tender cake is infused with a taste that is sure to make a lasting impression on anyone you serve this to.

This recipe uses flour, sugar, unsalted butter, salt, almond paste, and extract, and a simple delight in every bite.

Baked in a springform pan the beauty of this cake will captivate your guests and be perfect for hosting a dinner party.

For this entire recipe scroll down to our recipe card, hit print to avoid any ads, and check out the tips before you begin your cake-baking journey

Easy Steps for Making Almond Paste Cake

1. First, preheat the oven to 325 degrees and line it with parchment paper or grease a springform 9-inch pan 
2. whisk the flour, salt, and baking powder in one bowl and set aside
3. using a food processor add the almond paste and sugar will go into a food processor and pulse together
4. next the eggs and extract
5. mix the unsalted butter
6. combine the flour mixture then pour into the prepared pan
7. bake at 325 degrees for around 1 hour and 15 minutes
8. see below the printable recipe card and completed recipe refer to the end of this post 

Shopping List Almond Paste Cake

• AP flour
• baking powder
• almond paste
• eggs
• sugar
• almond extract
• salt
• unsalted butter
• optional: garnish with powdered sugar or Amaretto Hot Fudge Sauce  recipe is in the printable card below

Tips

• use parchment paper to line pans for easier cleanup and removal
• keep the cake in the refrigerator to prevent mold on any fruits lightly covered
• use the toothpick method in the center to make sure it's finished baking
• we use a springform 9-inch pan lined with parchment paper for easy removal
• use unsalted butter
• a food processor is recommended however a heavy-duty mixer will work
• the cake is great served with whipped cream, just a dusting of powdered sugar or a hot fudge sauce
• add some slivered almonds on top before baking, or  some coconut and cherries  for garnishing

Other Fruit Serving Suggestions(serve the cake with fruits and whipped cream)

1. Diced Papaya
2. Chopped Apples
3. Diced Fresh Cherries
4. Diced Peaches
5. Chopped Pears
6. Raspberries
7. Blackberries
8. Strawberries chopped
9. Mango

Tools You Will Need

• Mixing bowl
• Spatula
• Food Processor
• Measuring spoons
• Measuring cups
• Paper towels
• baking cake pan or springform pan
• Cooking spray
• A cake plate for inverting the cake onto after baking

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Serving Our Almond Paste Cake

This cake is elegant to serve when hosting a party and perfect for special occasions.

Grandma often made her own Almond Paste Recipe you can also find on our website here.

With the added Amaretto Hot Fudge Sauce it's a delicious addition if you love chocolate and almond flavors together!

Italian Almond Paste Cake

Yield: 12

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M

Here is an Italian rich in flavors almond paste cake. This heavenly addition infuses the cake with a delicate almond flavor, transporting your taste buds to a world of pure indulgence

Ingredients

• 1 cup all-purpose flour
• 1 -1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 -1/4 cups granulated sugar
• 7 ounces almond paste
• 1-1/4 cups unsalted butter, softened
• 1 teaspoon of almond extract
• 6 large eggs, at room temperature
• Garnish: Amaretto Hot Fudge Sauce (see recipe below) or just a dusting of powdered sugar

Instructions

1. Preheat the oven to 325 degrees, Heaviy oil spray or springform pan with cooking oil or cut parchment paper to fit the pan and set aside.
2. Whisk together in a small bowl flour, baking powder, and salt, and place the bowl aside.
3. Place the sugar, and almond paste into a food processor and pulse until the mixture is blended together.
4. Add the butter in and pulse again until evenly blended.
5. Add the eggs, extract to the food processor, and again pulse until blended evenly.
6. Pour the flour mixture into the processor just until all the white disappears.
7. Carefully add the batter to your springform pan.
8. Bake at 325 degrees for around 1 hour and 15 minutes or so.
9. Check the cake with a toothpick method to ensure it's completed cooking.
10. Cool for about 15 minutes before removing the ring.
11. Let the cake cool completely.
12. Place the cake on a cake platter and dust with powdered sugar or serve with hot fudge sauce.
13. Amaretto Hot Fudge Sauce Recipe
14. 1 (14-ounce) can of sweetened condensed milk
15. 2 (1 ounce) squares of unsweetened chocolate, chopped
16. 1/8 teaspoon salt
17. 1/4 cup water
18. 2 tablespoons Amaretto
19. 1 teaspoon vanilla extract
20. Combine condensed milk, chocolate, and salt in the top part of a double boiler over rapidly boiling water.
21. Stir and cook until chocolate melts and mixture thickens about 10 minutes. Remove from heat and stir in water, a little at a time, until the sauce reaches desired consistency.
22. Cool slightly and stir in Amaretto and vanilla.
23. Drizzle over the cake.
24. Refrigerate any unused sauce in a glass mason jar for up to a week.

Notes

Tools You Will Need

• Mixing bowl
• Spatula
• Food Processor
• Measuring spoons
• Measuring cups
• Paper towels
• baking cake pan or springform pan
• Cooking spray
• A cake plate for inverting the cake onto after baking

Other Fruit Serving Suggestions(serve the cake with fruits and whipped cream)

1. Diced Papaya
2. Chopped Apples
3. Diced Fresh Cherries
4. Diced Peaches
5. Chopped Pears
6. Raspberries
7. Blackberries
8. Strawberries chopped
9. Mango

Tips

• use parchment paper to line pans for easier cleanup and removal
• keep the cake in the refrigerator to prevent mold on any fruits lightly covered
• use the toothpick method in the center to make sure it's finished baking
• we use a springform 9-inch pan lined with parchment paper for easy removal
• use unsalted butter
• a food processor is recommended however a heavy-duty mixer will work
• the cake is great served with whipped cream, just a dusting of powdered sugar or a hot fudge sauce
• add some slivered almonds on top before baking, or some coconut and cherries for garnishing

Similar Recipes

Italian Cream Cake

Italian Cannoli Pound Cake

Cannoli Cake

Grandma Italian Spongecake

Italian Anisette Cake

https://www.whatscookinitalianstylecuisine.com/2010/07/almond-paste-cake-with-amaretto-hot.html

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Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2023.
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