Italian Almond Cake
Why This Recipe Works
We built our almond cake recipe around sweet almonds, which (unlike bitter almonds) are easy to find in the supermarket. Once we were in the kitchen, our first challenge was to determine the ratio of flour to almonds—the answer proved to be 3/4 cup flour to 3 1/2 cups ground almonds. Any more flour, and the cake lost its appealing rustic texture; any less, and the cake was too moist and heavy. For our best almond cake recipe, we chose cake flour rather than all-purpose—it gave the cake a welcome lightness without sacrificing pure almond flavor.