Almond cake
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Almond cake

Course Dessert
Cuisine Tuscan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Author Righi Parenti


  • 80 g 1/2 cup - 2,8 oz of almonds + 2 tablespoons for decoration
  • 4 eggs
  • 250 g 1 1/4 cups - 8,22 oz of sugar
  • 600 g 4 cups + 5 tablespoons - 1,32 lb of all purpose flour
  • 16 g 3 1/2 teaspoon of baking powder
  • Zest of 1 organic lemon
  • 1 tablespoon of anise seeds
  • 1 pinch of salt
  • 1 tiny glass, about 60 ml - 1/4 cup of Strega* liqueur
  • 200 g of butter, 1 + 3/4 stick - 7,05 oz, at room temperature


  • Toast almonds in a nonstick skillet over medium heat for a few minutes, until they begin to darken. Remove them from the heat, let them cool completely and then grind them in a mortar, or chop them finely with a knife. Set aside.
  • Preheat the oven to 170°C (340°F - Gas mark 4).
  • Beat eggs and sugar until light and fluffy. Add flour, baking powder, anise seeds, grated zest of one lemon, a pinch of salt and a tiny glass of liqueur Strega: stir until all the ingredients are incorporated in a crumbly dough.
  • Add now the softened butter and mix until you'll have a thick sticky dough.
  • Grease and flour a 25cm round pan, scrape the dough into the pan and level the surface with a spatula, then sprinkle with chopped almonds.
  • Bake the cake for about an hour, or until golden and dry.
  • Allow it to cool completely before slicing and enjoying it for breakfast or as an after meal treat.
  • It keeps well for a few days wrapped in kitchen paper or in a clean towel if stored in a cool, dry place.
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* Strega liqueur is an Italian herbal liqueur produced since 1860 by the S. A. Distilleria Liquore Strega in Benevento, Campania. Read more about it here. You can substitute the Strega with rum or another herbal liqueur.