Testa di Turco - Italian Almond Cake

Ingredients

• 2 cups (240g) almond flour 2 cups (240g) almond flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 teaspoon baking powder 1 teaspoon baking powder
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 2g
• Carbohydrates (total, sugars): 26g, 22g
• Protein: 8g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, combine the almond flour, granulated sugar, lemon zest, orange zest, vanilla extract, vegetable oil, and milk. Mix well.
3. 3.
   Add the eggs one at a time, beating well after each addition.
4. 4.
   In a separate bowl, whisk together the baking powder and salt. Gradually add this mixture to the batter, stirring until well combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
8. 8.
   Once cooled, dust the top of the cake with powdered sugar.
9. 9.
   Slice and serve the Testa di Turco almond cake, savoring each delightful bite.

Treat your ingredients with care...

• Almond flour — Ensure that the almond flour is finely ground for a smooth texture in the cake batter.
• Lemon and orange zest — Use a microplane or fine grater to zest the citrus fruits, avoiding the bitter white pith.
• Baking powder — Check the expiration date to ensure its effectiveness in leavening the cake.

Tips & Tricks

• For an extra burst of flavor, add a splash of Amaretto liqueur to the batter.
• Serve the Testa di Turco almond cake with a dollop of whipped cream or a scoop of vanilla gelato for a delightful pairing.
• To make the cake even more visually appealing, garnish it with slivered almonds before baking.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This cake can also be enjoyed slightly warmed with a drizzle of honey for an indulgent twist.

Serving advice

Serve the Testa di Turco almond cake as a delightful dessert after a traditional Italian meal. Pair it with a cup of freshly brewed espresso or a glass of sweet dessert wine for a truly authentic experience.

Presentation advice

Present the Testa di Turco almond cake on a decorative cake stand or platter. Dust the top generously with powdered sugar and garnish with a sprig of fresh mint or a few citrus zest curls for an elegant touch.