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NONNA'S ALMOND CAKE

A small masterpiece of softness and simplicity, Nonna’s Almond Cake is a light, moist dessert that’s perfect for any time of day—breakfast, merenda, or a sweet finish to dinner. The secret? Apple pulp! It keeps the cake incredibly tender without weighing it down. Just 10 minutes of prep and 30 minutes in the oven is all it takes to make this foolproof delight.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Italian Cakes
Cuisine Italian
Servings 8

Notes

Ingredients (Serves about 8)

  • 1 egg
  • 100 g (½ cup) granulated sugar
  • 100 g (½ cup) seed oil (peanut or sunflower recommended)
  • 1 jar plain yogurt (about 125 g or ½ cup)
  • 100 g (about ½ cup) apple pulp (unsweetened applesauce)
  • 100 g (1 cup) chopped almonds or almond flour
  • 100 g (¾ cup) all-purpose flour
  • 1 packet vanilla extract (or 1 tsp)
  • ½ packet baking powder (about 1 tsp)
  • Sliced almonds for topping

👩‍🍳 Instructions

  1. Preheat the Oven
    Line a round baking pan (18–24 cm / 7–9.5 in) with parchment paper. Preheat your oven to 180°C (356°F).
  2. Make the Base
    In a large bowl, mix together the egg, sugar, and oil using a wooden spoon until smooth.
  3. Add Wet Ingredients
    Add the yogurt, apple pulp, and chopped almonds (or almond flour). Mix until the batter is smooth and combined.
  4. Add Dry Ingredients
    Add flour, baking powder, and vanilla extract. Stir again until no lumps remain.
  5. Pour and Decorate
    Pour the batter into the prepared pan and sprinkle the top with sliced almonds.
  6. Bake
    Bake for about 30 minutes. Use a toothpick to test for doneness—if it comes out clean, your cake is ready!