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Recipe of the Week: Torta di Mandorle della Nonna

By Staff | Apr 30, 2019

Chef Loretta Paganini

If you need a delicious cake in no time at all, this is it; everybody will love it after just the first bite. My nonna used to call this almond cake her five-minute cake, because you mix everything together, pour it in a cake pan and bake without fussing at all. Great to eat all day from breakfast to dinner, I can guarantee that you will have no leftovers, not even a crumb. Serves eight. (Chef’s tip: Want to make this cake gluten-free? Substitute the cake flour for almond flour and double to eight eggs.)

For cake batter:

1 cup whole blanched almonds, lightly toasted

1 cup granulated sugar

8 tablespoons unsalted butter, softened

1 teaspoon Amaretto liquor

1 teaspoon vanilla sugar

1 orange, zest

4 large eggs

1 cup cake flour

1 teaspoon baking powder

1/8 teaspoon salt

For almond topping:

1/2 cup sliver almonds

1 teaspoon powder sugar

Preheat the oven to 350F. Spray the bottom of nine-inch by two-inch cake pan. Line the bottom of the cake pan with parchment, spray again and spread sliver almond.

In a food processor, chop the blanched almonds with the sugar until very fine. Sift together the cake flour, baking powder and salt.

Cream the butter in an electric mixer until light and fluffy. Add the almond extract and vanilla sugar and orange zest. Beat until thoroughly incorporated. Add the eggs, one at a time, beating continuously.

Fold in the nuts, and flour mixture. Pour batter into the prepared pan and bake on the center oven rack for 55-60 minutes. Remove the pan from the oven to a cake rack and cool.

Invert the cake from the pan and set it onto a plate, carefully discard the paper and cool for 10 minutes.

Sift powder sugar on top and serve.