Italian Almond Cakes

Somehow I never tire of the amazing array of summer fruit and my need to find new ways to showcase them. These almond cakes are a perfect backdrop to whatever fruit looks good to you! My family says I have been overdoing it with the fresh currants, so I used peaches and raspberries. If you do stumble across fresh currants, they are an amazing addition to desserts and even oatmeal.


1/2 cup cane sugar

4 eggs

1 lemon, zested

1 lime, zested

2 tbs. lemon juice

2 tbs. lime juice

1/2 tsp. vanilla extract or flori di Sicilia (Italian citrus and vanilla extract)

1/2 cup olive oil

1 cup blanched almond flour, sifted

1/2 cup millet or sorghum flour

1 tsp. baking powder

1/4 tsp. sea salt

1/2 tsp. baking soda

Method of Preparation:

  1. Preheat oven to 350 F. Line a muffin tin with papers or use mini panettone molds.
  2. Using the whisk attachment, beat the eggs an sugar until pal yellow in color and fluffy.
  3. Add the lemon and lime zest, lemon and lime juice, olive oil, vanilla extract (or fioria di Sicilia). Beat lightly.
  4. Add the almond flour, millet flour, baking powder, baking soda, and salt. Stir until just combined.
  5. Divide the batter evenly among muffin tins, filling 3/4 full.
  6. Bake 15 minutes or until a toothpick inserted in the middle comes out clean.

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