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Torta di mandorle (almond cake)
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Almond cake soaked in amaretto strawberries for a sensational treat.
Ingredients:
  • 200g blanched almonds
  • Light olive oil spray, to grease
  • 125g unsalted butter, at room temperature, chopped
  • 215g (1 cup) caster sugar
  • 4.40 gm vanilla essence
  • 4 eggs
  • 115g (3/4 cup) plain flour
  • 2.00 gm baking powder
  • 80ml (1/3 cup) milk
  • 120g (1/3 cup) apricot jam, warmed
  • Whipped cream, to serve
  • 250g punnet strawberries, washed, hulled, sliced
  • 20.00 ml amaretto liqueur
  • 20.00 gm caster sugar
Instructions:
  • In a bowl, toss strawberries with amaretto and sugar. Seal with plastic wrap and refrigerate for 4 hours or overnight to enhance flavors.
  • Preheat oven to 180ºC. Roast almonds on a baking tray for 8-10 minutes until golden. Let them cool for 10 minutes, then finely chop in a food processor.
  • 1. Grease a 23cm-diameter springform pan generously with oil, then line the base and sides with non-stick baking paper. 2. In a large bowl, use an electric beater to cream together the butter, sugar, and vanilla until pale and creamy. 3. Slowly add the eggs one at a time, beating well after each addition. 4. Sift in the flour and baking powder, then gently fold in with almond and milk in three alternating batches using a metal spoon.
  • Transfer the mixture into the pan and make sure to smooth the surface evenly. Bake for 40 minutes or until a skewer inserted into the center comes out clean. Let it cool for 5 minutes before brushing it with jam.
  • Slice the cake into wedges, then plate and garnish with amaretto strawberries. Enjoy with your choice of cream or ice-cream.

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