Torta alle Mandorle

Almond Cake

Preparation info
  • Makes


    21- or 23 centimeter cake
    • Difficulty


Appears in

This is one of the multitudes of light, dry, nut-based cakes in Italian cuisine. The addition of polenta makes it pleasantly gritty and crumbly, like cornbread. Mascarpone can be used in place of the sour cream, resulting in a slightly more dense cake because of the higher fat content.


  • Unsalted butter and all-purpose flour, for dusting the pan
  • 115 grams (¾ cup) fine polenta


Preheat the oven to 177°C (350°F) and arrange a rack in the lower third of the oven. Butter and flour a 21- or 23-centimeter (8- or 9-