Torta di Mandorle

Name: Torta di Mandorle (Almond Cake)
Yield: Makes one 12 in cake
Cuisine: Italian
Ingredients: 1 cup unsalted butter; 1 teaspoon almond extract; 1 teaspoon cream of tartar; 4 cups all-purpose flour; 1 cup granulated sugar; grated peel of 1 lemon; 3 tablespoons Amaretto liqueur; 1 cup blanched almonds or 1⅓ cups ground almonds; ¾ cup warm milk; 1 teaspoon baking soda; confectioners’ sugar, for dusting; 3 eggs, beaten

Almond Cake

Preparation info

Makes
one
12 in cake

Difficulty
Easy

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

This simple cake is often served as a teatime treat in my area of Tuscany, although in some households it also graces the table at breakfast time, especially for special occasions. It is traditionally plain, but you could cover it with frosting or fill it with jelly, if you wish.

Ingredients

1 cup blanched almonds or 1⅓ cups ground almonds
1 teaspoon

Europe
Italy
Cake
Dessert
Vegetarian
Breakfast
Tuscany
Mediterranean

Method

Preheat the oven to 325°F. Grind the almonds finely if required, then add the almond extract and mix together.
Grease the cake pan thoroughly with some of the butter, then dust with flour.
Melt the remaining butter in a small pan and allow it