Almond cake may be a simple and humble Italian dessert, but it’s also remarkably versatile and a natural make-ahead dessert.
Do not substitute low-fat or nonfat milk for the whole milk. Blanched almonds are almonds without their skin. Be careful not to overtoast the almonds or the cake will have a dry, crumbly texture. You can substitute 3 cups whole blanched almonds for the slivered; increase their oven toasting time to 11 minutes and their processing time to 30 seconds in step 2.
This recipe was published in our cookbook The Best Make-Ahead Recipe.
- baking powder
- whole milk