Torta Di Mandorle


Rating: 2.80 / 5.00 (5 Votes)


Total time: 45 min

Dough:









Other ingredients:







Instructions:

For the Torta di Mandorle or almond cake, first coarsely grind the almonds using a grinder or chop them very finely with a kitchen knife.

Then separate the eggs and beat the egg yolks with the sugar and vanilla sugar until foamy. Add the fine almond kernels together with the flour and baking powder. Also stir in the zest of half an untreated lemon.

Now preheat the oven to 175 °C and grease a round baking pan (28 cm) and dust with flour.

Beat the egg whites with a squeeze of lemon juice until stiff, fold into the batter and pour into the pan. Smooth out and bake for about 40 minutes.

For the glaze, stir confectioners’ sugar with two tablespoons lemon juice until smooth. Coarsely chop 50 g almonds again and lightly roast them in a frying pan without fat.

Spread the glaze on the cooled Torta di Mandorle and garnish with the toasted almonds.

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