Torte De Mandorle
300g caster sugar plus extra to sprinkle
Finely grated zest of 2 lemons
Finely grated zest of 1 orange
Pinch of ground cinnamon
1 tsp orange flower water
400g almond meal
icing sugar for dusting
Pre-heat the oven to 170 - 180c
Grease a 24cm round spring-form pan. Line the base with baking paper and sprinkle the sides with caster sugar.
Add the remaining almond flour and beat until the mixture has shrunk by about a third.
Pour the mixture into the prepared pan and bake about 50 minutes or until the cake springs back when you press the top lightly. If it is browning too fast, cover the top loosely with tin-foil or baking paper.
Leave in tin to cool for about 15 minutes and then turn onto a wire rack to cool completely.
When cold, dust with icing sugar to serve.
|John's cake - ready to transport...|
I found this recipe in delicious. magazine May 2006 - the original recipe is by Pietro Porcu