Cesare Casella, Stephanie Lyness

Torta alle Mandorle

Almond Cake

Preparation info
  • Makes

    one

    21- or 23 centimeter cake
    • Difficulty

      Easy

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

This is one of the multitudes of light, dry, nut-based cakes in Italian cuisine. The addition of polenta makes it pleasantly gritty and crumbly, like cornbread. Mascarpone can be used in place of the sour cream, resulting in a slightly more dense cake because of the higher fat content.

Ingredients

  • Unsalted butter and all-purpose flour, for dusting the pan
  • 115 grams (¾ cup) fine polenta

Method

Preheat the oven to 177°C (350°F) and arrange a rack in the lower third of the oven. Butter and flour a 21- or 23-centimeter (8- or 9-