Name: Torta Ricciolina I (Almond Cake I)
Ingredients: 120 grams (about 4-¼ ounces) sweet almonds with a few bitter almonds, blanched; 170 grams (about 6 ounces) powdered sugar; lemon zest; 70 grams (about 2-⅓ ounces) candied fruit; 60 grams (about 2 ounces) butter

I’m going to give you two different recipes for almond cake, because after I saw a professional chef make the first one, I decided to modify the recipe to make a better looking, more delicate cake.

Ingredients

120 grams (about 4-¼ ounces) sweet almonds with a few bitter almonds, blanched
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Cake
Vegetarian
Gluten-free

Method

Make some dough with two eggs and some flour, and cut it into strips the same width as the noodles you would use in soup.

In a corner of the pastry board, make a pile with the almonds, sugar, scraped lemon zest, and candied fruit, cut into small pieces. Using a mezzaluna and a rolling pin, chop and crush all of these ingredients until they have been reduced to the size of grains of whea

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578. Torta Ricciolina I

Almond Cake I

Ingredients

Method

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