Thursday, January 13, 2011

Torte de Mandorle

I used to love to bake. I don't do so much anymore. I have found that I just don't like the taste of most of the alternative flours available. But, sometimes a girl needs cake. This is a moist almond cake perfect for a special occasion and even normal people love it! It behaves a  bit like a sponge cake, so try not to open the oven too much while it is cooking...

Torte De Mandorle
300g caster sugar plus extra to sprinkle
10 eggs
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.

Put eggs, sugar, zests, cinnamon and orange flower water into a large bowl and beat on medium-high speed until really thick. This takes a lot longer than you might imagine. Do not beat at high speed, because the bubbles will be too big and the cake will collapse. (This will not affect the taste however, it will still be delicious).
Decrease speed to medium and with the mixer running, add half the almond flour and beat until combined.
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

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