Portuguese Almond Torte Bolo De Amêndoa Recipes
PORTUGUESE ALMOND TORTE (BOLO DE AMêNDOA)
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
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)
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
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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- 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.
- Buzz the almonds and 1/4 cup sugar in a food processor until the consistency of fine cornmeal. Really lean on that button to make sure the almonds are as finely chopped as possible. Add the butter and pulse to combine. Set aside.
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