Name: Almond Cake - Torta di Mandorle
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 8 oz unblanched almonds (225 g); 4 large eggs (separated); 12 tbsp butter (165 g room temperature); 1 1/2 cups all-purpose flour (375 ml); 2 tsp baking powder (10 ml); 1 pinch kosher salt; 3/4 cup sugar (180 ml)

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Almond Cake - Torta di Mandorle

An ideal cake to have in the larder for snacks and/or desserts. Served with a double cream for a truly memorable recipe.

4.62 from 47 votes

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Course: Cake

Cuisine: Italian

Keyword: Cake, Nuts

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: slices

Calories: 424kcal

Ingredients

8 oz unblanched almonds 225 g
4 large eggs separated
12 tbsp butter 165 g room temperature
1 1/2 cups all-purpose flour 375 ml
2 tsp baking powder 10 ml
1 pinch kosher salt
3/4 cup sugar 180 ml

Instructions

Combine the almonds, flour, baking powder, and salt in an electric food processor and process until the almonds are finely chopped. I often retain ahandful of almonds to sprinkle on top as the cake goes in the overn.
Transfer the mixture to a mixing bowl.
Beat the butter and sugar together until light and fluffy.
Add the egg yolks and beat until thoroughly combined.
Add the butter mixture to the almond mixture and mix thoroughly with a wooden spoon.
Beat the egg whites until they form stiff peaks and fold into the batter with a rubber spatula.
Smear the batter into a greased and floured 9-inch (23 cm) spring form pan and bake in a preheated 350F (180C) oven until a toothpick inserted in the centre comes out clean, about 45 minutes. Add the reserved almonds liberally on top.
Cool on a wire before removing from the pan.