Focaccia Di Mandorle Almond Torte From Tuscany Recipes

TORTA DI MANDORLE CON ARANCIA ALMOND AND ORANGE CAKE

Torta Di Mandorle Con Arancia Almond and Orange Cake image

Torta di Mandorle con Arancia is an almond and orange cake from Sicily, taken from Cookies From Italy.com and posted for ZWT7

Provided by WicklewoodWench

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 large eggs, separated
8 ounces granulated sugar
4 tablespoons potato flour
12 ounces ground almonds
3 grated oranges, zest of
2 oranges, juice of
icing sugar, for dusting

Steps:

Pre-heat oven to 350 F (180 C).
Grease and flour an 8 inch (20 cm) springform cake tin.
Beat together the egg yolks and sugar until pale, thick and creamy.
Fold in the potato flour. Fold in the almonds, orange zest and juice.
Whisk the egg whites until stiff, then fold into the mixture.
Turn into the prepared tin.
Bake in the oven for 45 minutes until golden brown and firm to the touch. Remove from the tin and leave to cool on a wire rack.
Dust with sifted icing sugar before serving.

Nutrition Facts : Calories 419.1, Fat 23.6, SaturatedFat 2.4, Cholesterol 93, Sodium 39.1, Carbohydrate 44.1, Fiber 5.6, Sugar 32, Protein 12.7

FOCACCIA DI MANDORLE (ALMOND TORTE FROM TUSCANY)

Focaccia Di Mandorle (Almond Torte from Tuscany) image

A lovely Italian Almond Torte with a custard filling made with real vanilla from a vanilla bean. Great recipe to use up those extra egg yolks. The dough needs to be left in the fridge for 1 hour.

Provided by tigerduck

Categories Dessert

Time 2h5m

Yield 1 torte, 8 serving(s)

Number Of Ingredients 11

Ingredients

250 g ground blanched almonds (8 7/8 ounces)
250 g flour (8 7/8 ounces)
250 g soft butter (8 7/8 ounces)
250 g sugar
300 ml milk
1 vanilla bean (don't use extract)
4 egg yolks
100 g sugar (3 1/2 ounces)
2 tablespoons flour
3 tablespoons icing sugar
100 g slivered almonds, toasted

Steps:

Dough:.
Mix all the dough ingredients and knead until smooth. Halve dough and form each half into a ball. Wrap them in cling film. Leave in the fridge for 1 hour.
Preheat oven to 180°C/355°F Roll out each dough between 2 pieces of lining paper until you get a circle of 11 inches. Shape the circle with your hands, so that you will get a smooth edge. There is no need to get a perfect circle. Bake 15 minutes or until cooked and golden. Let cool.
Custard:.
Put milk into a pan. Slice vanilla bean lengthwise. Scratch out black stuff inside vanilla bean with the blade of a knife and add it to the milk together with the sliced vanilla bean. Bring to a boil. Let cool.
Using an electric mixer, mix yolks and sugar for 2 minutes. Add flour and mix until well combined.
Remove vanilla bean from milk. Add yolk mixture.
Stirring all the time, cook mixture on medium-low heat until thickened. The mixture mustn't boil.
Let custard cool, stirring frequently to avoid building a skin on top.
Now you've got two variations. The original recipe says to spread 1 biscuit with the cooled filling, to top it with the remaining biscuit, to dust it with the icing sugar and to sprinkle it with the toasted slivered almonds. As I feared that the slivered almonds would fall off that way when you cut it, I reserved a small amount of the filling and spread it on top of the second biscuit, topped it then with the almonds and finally dusted the foccacia di mandorle with icing sugar.

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