Sardinian Almond Cake

Makes 8 servings

Also known as Torta Di Mandorle, this cake is native to the Mediterranean island of Sardinia. Although it’s usually served at teatime in Tuscany, it also Makes a satisfying close to dinner. The delicate lime glaze subtly enhances the flavor of this versatile cake.



For the cake:

4 large eggs, separated
¼ teaspoon cream of tartar
¾ cup + 1 tablespoon granulated sugar, divided
1 teaspoon vanilla extract
1 cup almond flour
2 tablespoons tapioca starch
Zest of 1 lime
1 teaspoon baking powder

For the glaze:

1¼ cups powdered sugar
2 tablespoons lime juice
½ cup slivered almonds



To make the cake:

1. Preheat oven to 350°F. Coat a 9-inch Springform pan with nonstick spray.
2. Combine the egg whites and cream of tartar in the bowl of a stand mixer outfitted with a whisk attachment and whip on low for 1 minute, until foamy.
3. Increase the mixer speed to medium and gradually add ¼ cup of the sugar, beat for 5–6 minutes, until stiff peaks are formed.
4. Whisk together the egg yolks, vanilla extract, and the remaining granulated sugar in a large bowl, until pale yellow in color.
5. Whisk together the almond flour, tapioca starch, lime zest, and baking powder in a separate small bowl.
6. Add the almond flour mixture to the egg yolk mixture, stirring to combine.
7. Carefully fold in the beaten egg whites into the batter. 
8. Pour the batter into the prepared pan and bake for 40 minutes, or until a skewer inserted near the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 5–10 minutes, and then transfer to a wire rack to cool completely.

To make the glaze:

1. Whisk together the powdered sugar and lime juice in a small bowl, until thick and smooth.
2. Pour the glaze over the cooled cake and top with the slivered almonds.
3. Allow the lime glaze to set before transferring to a serving plate. Refrigerate leftovers in an airtight container for up to 3 days.



Calories 290 (13%)
Total Fat 11.59 g (24%)
Saturated Fat 1.521 g
Polyunsaturated Fat 2.656 g
Monounsaturated Fat 6.875 g
Trans Fat 0.003 g
Cholesterol 92 mg
Sodium 78 mg (5%)
Total Carbohydrate: 41.93 g (17%)
Dietary Fiber: 2.4 g (10%)
Total Sugars: 35.27 g
Protein: 7.13 g (13%)
Vitamin A 128 mcg (5%)
Vitamin C 2.8 mcg (4%)
Vitamin D 19 mcg (3%)
Potassium 202 mg (4%)
Calcium 107 mg (11%)
Iron 1.07 mg (4%)


This AMAZING Recipe can be found in my Mediterranean Desserts Cookbook here


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