Portuguese Almond Torte Bolo De Amêndoa Recipes

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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

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"!

SPANISH GALICIAN ALMOND TORTE (TORTA DE ALMENDRAS SANTIAGO)



Spanish Galician Almond Torte (Torta De Almendras Santiago) image

Make and share this Spanish Galician Almond Torte (Torta De Almendras Santiago) recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Dessert

Time 1h35m

Yield 1 torte, 10-12 serving(s)

Number Of Ingredients 7

1 lb blanched skinless almonds or 1 lb almond powder
10 tablespoons butter
2 cups granulated sugar
6 eggs
1 1/4 cups all-purpose flour
1 juice and grated lemon, zest of
confectioners' sugar

Steps:

  • Toast the almonds in a preheated 350 degrees oven until light golden brown. Process in a food processor until finely ground.
  • Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the flour, ground almonds and lemon zest and stir just until mixed. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.
  • Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack. Dust with confectioners' sugar before serving. Serves 10 to 12.

Nutrition Facts : Calories 629.2, Fat 38.7, SaturatedFat 10.1, Cholesterol 157.4, Sodium 278.4, Carbohydrate 60.9, Fiber 5.8, Sugar 42.5, Protein 15.6

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