Traditional recipes

Italian rice and almond cake recipe

Italian rice and almond cake recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Nut and seed cakes
  • Almond cake

This Italian rice and almond cake is gluten free and it's quick and easy to make. Try to use Arborio rice or other short grain variety that will easily soak up the milk and rum.

Washington, United States

4 people made this

IngredientsServes: 8

  • 750ml milk
  • 150g Arborio or Roma rice
  • 180g caster sugar
  • 50ml rum
  • 100g almonds, peeled and finely chopped
  • 3 eggs

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Heat milk in a saucepan over medium heat until it begins to boil; add rice and cook for the time suggested on the packet, usually around 18 to 20 minutes. Make sure to stir the rice from time to time to avoid sticking on the bottom of the saucepan. Remove from the heat and let cool completely. The rice should have absorbed all the milk. If not, discard any remaining milk.
  2. Preheat the oven to 190 C / Gas 5. Grease and line a 23cm cake tin.
  3. Transfer the rice into a bowl; add sugar, rum, chopped almonds and eggs. Stir with a spatula to achieve a smooth cake batter. Pour in the prepared tin.
  4. Bake in the preheated oven for 30 minutes or until golden outside and still moist but firm in the middle. Remove from oven, cool completely and serve.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Nice, but not nice enough to repeat it. Due to lack of Arborio or Roma rice, I used basmanti which some people use as alternative. I have never had a rice cake before, but in this case the rice grains were too distinct for my taste, it was like cooked rice with evaporated milk. I'm glad I have sprinkled generously tin before pouring dough in, as the cake itself is not sweet enough.-02 Jun 2017

Recipe Summary

  • ½ cup unsalted butter, at room temperature
  • ¾ cup white sugar
  • 2 teaspoons vanilla sugar
  • 1 large lemon, zested and juiced
  • 4 large eggs, divided
  • 2 cups blanched almond flour
  • 9 ounces ricotta cheese
  • ⅓ cup white sugar
  • ¼ cup sliced almonds, or to taste
  • 1 tablespoon confectioners' sugar for dusting

Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.

Combine butter and 3/4 cup sugar in a large bowl beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.

Fold in almond flour and ricotta cheese with a silicone spatula.

Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.

Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.

Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

The original recipe is in metric - if you have a scale please measure out 120 g unsalted butter, 150 g sugar, 250 g ground almonds, 250 g ricotta cheese, and 75 g sugar.


Serves: 8-12 depending on how large a

  • 120 grams white rice flour
  • 130 grams plain flour
  • 70 grams brown sugar
  • 100 grams white sugar
  • 220 grams butter
  • 2 eggs
  • 300 millilitres cream
  • 450 millilitres milk
  • 160 grams risotto rice
  • 4 egg yolks
  • 1 lemon (zest of)
  • 2 tablespoons almonds (chopped)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 4¼ ounces white rice flour
  • 4⅗ ounces all-purpose flour
  • 2½ ounces brown sugar
  • 3½ ounces granulated sugar
  • 7¾ ounces butter
  • 2 eggs
  • 11 fluid ounces cream
  • 16 fluid ounces milk
  • 5⅔ ounces risotto rice
  • 4 egg yolks
  • 1 lemon (zest of)
  • 2 tablespoons almonds (chopped)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Italian Almond Cake – Torta di Mandorle

Almond based dishes are a staple of Cucina Italiana from beverages to decadent desserts. Almond paste or pasta di mandorle is the basis for popular sweets throughout the Italian peninsula. On my last visit to Italy my cousin surprised me with a supply of Italian almond paste, so fragrant that when I arrived home the sweet smell of almonds perfumed the contents of our luggage. I simply had to do something special with it. A classic Italian Almond Cake or Torta di Mandorle would be a spectacular way to pay tribute to this wonderful gift.

The Italian almond paste was supple and less sweet than the brands readily available in the United States a natural product consisting of almonds and sugar from Calabria. Not to worry, the varieties commonly available in your local supermarket will do just fine in this recipe.

Even through the dog days of summer Italian Almond Cake is a breeze to prepare – a one bowl torta. The other ingredients are more than likely in your pantry: eggs, cake flour, sugar, baking powder, salt, sliced almonds, and an orange (ok you may not have an orange, but this is easy to remedy).

This moist, tender cake highlights the almond paste magnificently. It is rich enough to serve on its own or with some fresh berries on the side along with a nice espresso.

Grazie da cuore bella cuginetta – I only hope to prepare this for you some day. Why not bake Almond Cake for someone you love in the coming week?

Recipe Summary

  • 6 cups whole milk
  • ¾ cup Arborio rice
  • ¾ cup white sugar, divided
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 eggs
  • 2 egg yolks
  • 1 cup heavy whipping cream

Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.

Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.

Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.

Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.

Flourless Almond Cake

Special Equipment: 6-inch (15-cm) round cake pan* (see * below)

Ingredients US Metric

  • 1 cup plus 3 tablespoons ground almonds (almond flour), sifted
  • 1 pinch salt
  • 1/3 cup confectioners’ sugar*
  • 1/4 cup granulated sugar
  • 1 large egg, beaten
  • 4 tablespoons (2 oz) unsalted butter, melted and cooled, plus more for the pan
  • 1/2 teaspoon vanilla extract*


Preheat the oven to 325°F (160°C). Line a 6-inch cake pan* (see * above) with parchment paper cut to fit and generously butter the bottom and sides of the pan.

In a large bowl, combine the ground almonds, salt, confectioners’ sugar, and granulated sugar. Add the beaten egg, melted butter, and vanilla extract to the dry ingredients. Mix until smooth. The batter should be quite thick.

Scrape the batter into the prepared cake pan and smooth the top. Bake for 35 to 45 minutes, until the cake is golden brown and a cake tester inserted into the center comes out clean.

Carefully turn the cake out of the pan onto a wire rack and let it cool completely. Wrap in plastic wrap until serving. The almond cake will keep in an airtight container, or well wrapped in plastic wrap, for several days…though it’s highly unlikely that anyone will resist for that long. Originally published April 7, 2016.

Flourless Almond Cake Variations

Feel free to vary the recipe with lemon or lime zest in place of the vanilla or even a tablespoon of orange flower water instead.

This flourless almond cake can easily be made kosher for Passover by paying careful attention to the ingredients. Most conventional confectioners’ sugar contains cornstarch, which isn’t kosher for Passover. However, many brands of organic confectioners’ sugars instead contain tapioca starch. Check the ingredients list to be certain and look for the kosher symbol on the packaging. You’ll also need to substitute the seeds from a vanilla bean for the vanilla extract. Depending on how much you fancy the flavor of vanilla, you can use anywhere from 1 inch of a vanilla bean to 1/4 the entire vanilla bean in this recipe.

Recipe Testers' Reviews

It would be hard to eat just one thin slice of this cake. In fact, it would be next to impossible. This cake is quite irresistible. The texture was so lovely, especially around the edges, and the color was beautiful. The buttery almond flavor was divine, and while there certainly wouldn’t be any harm in trying the cake with the citrus zest or orange flower water suggested, I'd also try substituting rose water for the vanilla.

The cake isn't very tall. It's worth investing in a 6-inch cake pan, which isn't difficult to track down.

At 35 minutes, the cake didn't look done. At 40 minutes, the toothpick tested clean. This was the first one, the one that broke a bit on removal from the pan. I was baking with a friend, and we thought we would try 48 minutes on the second round. The second time, the cake looked golden brown, browner than anticipated, at 45 minutes. We were still seeing a bit of uncooked batter in the center at 45 minutes. My thought is at least 48 minutes is needed and maybe even a few minutes longer.

Lastly, I dare anyone, even a solo eater, to try to keep this cake around for any length of time, though it's nice to know this could be done successfully if my willpower would cooperate! This is lovely with a cup of nice, strong black tea.

This quick-to-prepare, light-tasting cake, or rather, confection, has just the right amount of sweetness and the lovely taste of almond. The almond cake recipe is easy to assemble and the cake turns out moist in the middle and slightly firm at the edges.

I didn't have a 6-inch cake tin so I just heaped the batter on a buttered parchment sheet, smoothed it into a circle with the back of a spatula, and placed it in a 9-inch pie dish, leaving several inches of empty space between the edge of the pie plate and the batter. The free-formed cake cooked up beautifully and I knew it was done when the toothpick came out clean after about 40 minutes or so.

It was cut into wedges and served warm with espresso and milk and enjoyed by all who tried it. Everyone asked for seconds!

This simple recipe produces a densely delicious cake that can easily be put together in the spur of the moment. It can be served as suggested, in thin slices with tea or coffee, or plated with a dollop of cream (unsweetened since the cake has so much sweet marzipan-like flavor).

I actually made it twice, and I think that, at least for my oven, a slightly longer baking time and more attention to beating the egg helped improve the second one. The first one came out lightly golden at 35 minutes with the classic smooth sheet on top, pulling away slightly form the edges of the pan, but when I turned it out, it looked concave. It was still delicious both the first night and the next day, though it became more dense. For almond lovers, that is still all good. I set that one aside and made a second cake the next day. I thought that since, unlike other almond cakes where you whip the egg whites separately, maybe I needed a bit more egg volume, so I chose a larger egg and, using a wire whisk by hand, really beat it a full 1 1/2 or 2 minutes. I still folded in the egg and melted butter as gently as I could.

The other thing is to be gentle with the filled pan and just place it in the oven (i.e., don’t rap the cake pan to release air like you might have been taught as a kid making his or her first cakes). This needs to just have the batter smoothed and then baked. Resist the urge to open the oven to check on it. Just test it at 35 minutes and be sure the color is right—you want a toasted, golden look. If it isn’t quite there yet, give it another 5 minutes.

It turns out easily—I put a second piece of parchment on the cooling rack to turn it over onto. Cut with a very sharp or serrated knife. No need to add anything, though a small dollop of unsweetened cream and a bit of citrus zest or a sprig of mint would be elegant for guests. It makes a 6-inch cake that can easily serve 8 if you don’t hide it and keep it for yourself. I stored my wrapped cake in the fridge, and it had a nice firm denseness that was even better the second day. My mate rated this an 11! I appreciated this cake all the more when I saw the prices it sells for online! Not bad for 15 minutes prep and a little patience.

The flavor of the cake was very subtle and fairly sweet. I would've liked a touch less sugar. The edges were nice and chewy, and the middle was decadently buttery and soft.

This flourless almond cake certainly won’t win any awards for looks—the top was pale and slightly lumpy looking, and the inside crumb was dense and less than photogenic. But the flavor and the aroma more than made up for its lackluster appearance. The almond flavor was subtle but nicely complemented by a hint of vanilla.

The cake came together in no time with just a bowl and a spoon, which means that I can have fresh almond cake in less than an hour with little cleanup. I will definitely be making this again, though I might add a touch of almond extract next time in addition to the vanilla extract.

I have a 6-inch cake pan that I've never used, so I was thrilled to find a recipe for a 6-inch cake. The finished cake was about 1 inch tall. I was already mixing up the cake when I realized there was no leavening of any kind. I was afraid the cake would be too dense, but it was fine.

After 35 minutes of baking, the cake still seemed soft and looked raw on top. After 40 minutes, the cake was firm, and a tester came out clean. My almond flour was made from natural almonds, not blanched almonds. I imagine that’s why my cake was less golden than the picture.

This flourless almond cake is definitely not a tender crumb cake you might associate with the term "cake," but it was a very flavorful little gluten-free cake. The almond and vanilla flavors were very pronounced, which we liked. I used an 8-inch buttered pan with parchment paper. It took 27 minutes to turn golden. The cake didn't rise very much but remained sweet and crunchy on top.

I served our almond cake in thin slices with fresh peaches and softly whipped cream. It was an irresistible gluten-free dessert!

This is a good recipe in terms of taste. Itʻs like a very large cookie, albeit a very soft cookie, rather than a cake.


#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Place lemons in a pot, cover with cold water and bring to a boil. Lower the heat and cook just under the boil for about 45 minutes. Drain and when cool, trim the ends, cut them in half widthwise and remove the seeds. Chop the lemons and place in a food processor with 1/2 cup of the sugar and process until smooth. Transfer mixture to a fine mesh strainer set over and a bowl and strain the lemon mixture.

Divide blanched peeled almonds into three batches and whirl them in a food processor until they are powdered. Combine the batches and set them aside.

Beat the egg yolks and remaining 1 cup of sugar in a medium bowl until they are pale yellow and frothy looking, and then beat in the drained lemon mixture and the powdered almonds. Stir in the salt and baking powder.

In a separate bowl with clean beaters, whip the whites into soft peaks. Fold the beaten whites into the lemon mixture and pour the batter into the pan.

Bake the cake for about 45 minutes, or until a cake tester inserted in the middle comes out dry. Be careful not to let the cake brown too much it should be golden brown.

Cool slightly then release sides of the spring pan, remove the sides, and let the cake cool. Dust it with confectioner's sugar and serve with the candied lemon slices. Or make a confectioner&rsquos glaze with:

Mix all until the glaze consistency forms then spread over cooled cake add several candied lemon slices and some sprigs of mint for garnish.

Combine sugar and water in a 12 inch or larger skillet and heat until sugar dissolves and mixture looks clear. Add the lemon slices in single layers (use two pans if necessary) and simmer gently until liquid is reduced, turns syrupy and lemons look glazed.

Transfer lemon slices with tongs to a lightly oiled rack to cool slightly when cool enough to handle dip one half into the coarse sugar. Cool completely then use to garnish cake.

Plain or with Fruit?

One other thing, if the kids hate raisins, don't add them.

Grandma uses to chop up maraschino cherries for just the top when I was a kid and I loved it that way.

Almond recipes

Almonds, native to the Middle East historically, are not only an incredibly useful ingredient to cook with, but they are packed with vitamins and minerals too. They come in a few different forms - either whole, blanched or ground - and work well in both sweet and savoury recipes. You’ve certainly got to admire a nut that can top Anna Hansen’s richly flavoured lamb shank and polenta recipe, while at the same time forming the base of Graham Hornigold’s cherry blossom macaron!

As well as being a key ingredient in frangipane - found in a variety of desserts, such as James MacKenzie’s quirky pistachio and raspberry Bakewell tart - ground almonds are increasingly being used in baking as a fantastic gluten-free alternative to flour. Peter Gordon’s boiled orange cake, served up with a creamy, dairy-free coconut custard, uses coconut, almonds and orange to create a cake that anyone, food tolerance or not, is bound to go nuts for.

My measurements:

  • Upper Arms: Then: 16″—Now: 15″
  • Waist: Then: 40″———-Now: 37″
  • Hips: Then: 48″———–Now: 46″
  • Thighs: Then: 29″———Now: 27″
  • Calves: Then: 18″———-Now: 17″

Pounds Lost: 10

Inches Lost: 9

My life is filled with cake. Seriously, it is! I run my own cake business as my day job, so on a regular basis I am surrounded by fluffy cake and delicious Swiss meringue buttercream. You’d think this would be the hardest thing on the planet for someone on the keto diet…and it was.

Then I discovered erythritol, Swerve to be exact. I have tried other sweeteners in the past (liquid stevia, stevia in the raw, etc.) but nothing is as great as this stuff. I’ve made fat bombs, cupcakes, cake and pancakes with this stuff and honestly, I would not be able to guess these things were low-carb if I didn’t already know.

I know the internet is full of keto cake recipes. Cheesecakes, mug cakes, and a TON of chocolate peanut butter cake. Don’t get me wrong, cheesecake might be reason God gave us taste buds…but this cake…

This cake is classy. After living in Europe for about 2 years now, this just reminds me of afternoon coffee and cake. It’s moist, zesty and rich. The entire cake has about 47 carbs, so at ten servings that 4.7 carbs per slice. Add a dollop of stevia sweetened whipped cream and you’re probably looking at 6 carbs. Which in the world of cake, it’s nothing.

After baking it, I honestly had to restrain myself from eating half the cake. So I wrapped individual portions (with a dollop of whipped cream) in plastic wrap and frozen them. It took about a week to polish them all off and they were just as good as the first day!


  1. Ronan

    With this I completely agree!

  2. Paschal

    Long I was not here.

  3. Callel

    I apologise, but, in my opinion, you are mistaken. Let's discuss it. Write to me in PM, we will communicate.

Write a message