When I am looking for a comfort food then Almond Cake – Torta di Mandorle is high on the list of favourites. This easy Italian recipe is full of flavour and with the almonds both in the cake and sprinkled on top. Serve this cake as part of a snack, a dessert or as a cake with a cup of tea/coffee.
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.
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Add to CollectionServings: 10 slices
Calories: 424kcal
Ingredients
- 8 oz unblanched almonds
- 4 large eggs separated
- 12 tbsp butter room temperature
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 pinch kosher salt
- 3/4 cup sugar
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.8 oz unblanched almonds, 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1 pinch kosher salt
- Transfer the mixture to a mixing bowl.
- Beat the butter and sugar together until light and fluffy.12 tbsp butter, 3/4 cup sugar
- Add the egg yolks and beat until thoroughly combined.4 large eggs
- 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.
Notes
Thias cake never lasts long in my household.
Nutrition
Calories: 424kcal | Carbohydrates: 37g | Protein: 9g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 123mg | Sodium: 128mg | Potassium: 217mg | Fiber: 3g | Sugar: 19g
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