Portuguese Almond Torte Bolo De Amndoa Recipes

PORTUGUESE ALMOND TORTE (BOLO DE AMêNDOA)

Portuguese Almond Torte (Bolo De Amêndoa) image

Recipe by David Leite (found on Leite's Culinaria...great site for Portuguese cuisine! It's very entertaining to read Leite's recipes...he has a fun, witty way of describing the cooking processes!). This torte is made with no flour, making it very moist and dense - supposedly this is just the way the Portuguese like it! To decorate it, the chef recommends sprinkling on a bit of confectioners' sugar or spooning on some preserves and whipped cream.

Provided by FolkDiva

Categories Dessert

Time 1h10m

Yield 12 , 12 serving(s)

Number Of Ingredients 10

Ingredients

12 tablespoons unsalted butter (1 1/2 sticks plus more for greasing, at room temperature)
all-purpose flour, for coating the pan
3 cups slivered almonds, blanched
1 1/4 cups sugar
4 large egg yolks
4 teaspoons lemon zest, grated
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
4 large egg whites

Steps:

Heat oven to 350°F Grease a 10-inch springform pan with butter, line the bottom with parchment paper, and grease the paper. Coat the pan with flour and tap out the excess.
Blend the almonds and 1/4 cup sugar in a food processor until very, very fine. Keep blending till it has the consistancy of fine corn meal. Add the butter and pulse to combine. Set aside.
In a large bowl, beat 3/4 cup plus 2 tablespoons of the sugar and the yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest, salt, and cinnamon and mix until incorporated. Blend in the almond mixture and vanilla.
In a clean bowl, whisk the egg whites until foamy then slowly whisk in the remaining 2 tablespoons of sugar until the whites form soft peaks. Add a big spoonful into the almond mixture and stir to lighten. Carefully fold in the remainder of the whites until no streaks show. Spoon the batter into the pan and smooth the top.
Bake until the cake is golden brown and begins to pull away from the sides of the pan, about 45 minutes. Transfer to a rack and let rest for 5 minutes before releasing the cake from the pan. Cool completely before serving. The middle will collapse some -- per Chef Leite, "that is as it should be"!

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Position the rack in the middle of the oven and crank the heat to 350°F. Grease a 10-inch springform pan with butter, line the bottom with parchment paper, and butter the paper. Coat the pan with flour and tap out the excess.
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