Torte di Limone e Mandorle – Lemon and Almond Cake

Last weekend, I needed a cake recipe that could be whipped up really quickly. I remembered the lemon and almond cake Sally had blogged about quite a while ago and thought this was the perfect recipe for a summer day. And indeed, it was. The recipe is easy, and the cake is really refreshing. My family was thrilled!

Torta Di Limone e Mandorle

(adapted from Twelve – A Tuscan Cook Book by Tessa Kiros)


  • 4 1/2 oz butter
  • 4 1/2 oz caster sugar
  • 3 eggs, separated
  • 4 1/2 oz almonds, finely ground
  • 2 1/4 oz AP flour
  • 1 tsp baking powder
  • juice and zest of 2 lemons
  • powdered sugar


  1. Heat the oven to 355°F.
  2. Prepare a springform pan (8 inches diameter) by coating it with butter and dusting with flour.
  3. Beat the butter with the sugar until it forms a cream. Add the egg yolks, one by one, beating after each addition.
  4. Whisk in the almonds, the sifted flour and the baking powder.
  5. Add the lemon juice, the zest, and whisk together.
  6. In a separate bowl, whip the egg whites until soft peaks form, and fold them into the batter.
  7. Scrape the batter into the springform pan.
  8. Bake for 30-40 minutes until the top is lightly golden.
  9. Let it cool slightly before opening the springform pan.
  10. Dust with powdered sugar.

3 responses to “Torte di Limone e Mandorle – Lemon and Almond Cake

  1. What a beauty…and so simple…a must I am not a baker, this seems very easy. I am sure your family was thrilled.

  2. So glad you enjoyed it! You know, if “I” can make that cake, anyone can, I am the anti-baker by excellence!

    I should make it again, it is such a great cake, perfect combination of flavors.

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