Torta Di Mandorle E Limone Lemon Almond Olive Oil Cake Recipes

TORTA AL LIMONE

Steps:

• Make the crust. In a food processor combine the flour, butter, sugar and salt and process until mixture resembles coarse meal. With the motor running add the egg mixture and pulse just until dough is formed. Wrap in plastic wrap and chill 30 minutes. On a lightly floured surface roll out the dough into a round 1/8-inch thick and fit it into a 10-inch tart pan, pressing edge to 1/2-inch above the rim. Chill until ready to use. Make the filling. Preheat oven to 350 degrees F. Using an electric mixer beat the egg yolks until combined. Add 1/2 cup sugar a little at a time and beat until lemon colored. Pass the ricotta through a fine sieve into a bowl. Add the ricotta, potato starch, lemon rind and vanilla to the egg mixture and beat until just combined. In another bowl with an electric mixer beat the egg whites until they form soft peaks. Add the remaining sugar a little at a time and beat until firm. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly. Pour mixture into chilled tart shell, place on a baking sheet and bake for 35 to 40 minutes or until golden brown and set. Let cool to room temperature and chill 3 hours or overnight.;

LEMON OLIVE OIL CAKE

Steps:

• Preheat oven to 350*F. Grease a 9-inch springform pan with non-stick cooking spray. Line the bottom with a circle of parchment paper and grease with the non-stick spray.
• In the bowl of a stand mixer fitted with a wire whisk attachment, whip the egg yolks with 1/2 cup of the sugar until pale and thick.
• Combine the olive oil and lemon juice and with the mixer running on low, slowly add it to the yolk mixture. It may look slightly curdled. Add the flour and lemon zest and gently fold into the yolk-olive oil mixture with a spatula.
• Transfer mixture to a separate bowl and set aside. Clean the stand mixer bowl and whisk attachment.
• In the bowl of the stand mixer fitted with the wire whisk attachment, whip the egg whites until foamy, then slowly add 1/4 cup of the sugar and continue to beat to soft peaks.
• Gently fold into the olive oil mixture, just barely until incorporated. Do not overmix.
• Spread into the prepared pan and sprinkle with the remaining 2 tablespoons of sugar.
• Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool for 10 minutes, then remove the sides of the springform pan and cool completely.
• Dust with powdered sugar and serve with whipped cream and fresh berries, or as desired.

TORTA DI MANDORLE E LIMONE {LEMON ALMOND OLIVE OIL CAKE}

Steps:

• For the cake:.
• 1. Position rack in the center of the oven and preheat the oven to 350°F Grease and flour with millet flour a 9-inch springform pan.
• 2. In a medium bowl, whisk together the millet flour, almond flour, baking powder and salt until thoroughly combined and set aside.
• 3. In large mixing bowl, whisk the eggs lightly to break up the yolks.
• 4. Add the sugar to the bowl and whisk thoroughly in both directions for about 30 seconds.
• 5. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds.
• 6. Whisk in the extracts and zest, followed by the orange juice.
• 7. Add the dry ingredients to the bowl and whisk until thoroughly combined. Continue whisking until you have a smooth, emulsified batter, about 30 more seconds.
• 8. Pour the batter into the springform pan and bang down the pan a few times to level the batter.
• 9. Place the pan on the center rack and bake for 30-45 minutes or until the cake has come away from the sides or the pan. If you press the cake lightly with your finger, it should spring back.
• 10. Remove the pan from the oven and place it on a cooling rack. Cool the cake in the pan for 10 minutes before running a butter knife all around the cake and removing the outer ring.
• For the glaze:.
• 1. In a small, heavy saucepan, melt the butter over medium heat. When the bubbles subside (5 to 10 mins.), lower the heat and watch the butter carefully, swirling it in the pan occasionally to distribute the heat. When the butter begins to turn a light tan color and smells slightly nutty, immediately remove it from heat and let the butter sit. It will continue to darken as it sits. Put it aside to cool.
• 2. In a medium bowl, sift the confectioner's sugar. Whisk in the milk until completely smooth.
• 3. Whisk in the butter until thoroughly combined.
• 4. Add a few drops of lemon juice to balance the sweetness. Your taste and strength of the lemon will determine how much you add but it is about 2 or 3 drops.
• To assemble:.
• 1. Spread the glaze onto the top and sides of the cake.
• 2. Sprinkle the almonds generously on the top of the cake.
• 3. Let the cake sit until set and dry and serve.