Portuguese Almond Torte ~ Bolo de Amêndoa
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
10 to 12 servings
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Calories
438 kcal
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Course
Dessert
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Cuisine
Portuguese
Portuguese Almond Torte ~ Bolo de Amêndoa
Description
This traditional Portuguese torte starts by grinding blanched almonds with sugar to a fine cornmeal texture, then mixing in butter to integrate fat into the almond mixture. Meanwhile, egg yolks are beaten with sugar until fluffy, and lemon zest, cinnamon, and vanilla are added for aroma and flavor. The almond mixture is combined with the yolk batter.
Separately, egg whites are whipped in a clean bowl until foamy before folding into the almond batter, introducing air for lift without compromising the dense texture. The batter is poured into a greased and floured springform pan lined with parchment and baked at 350°F until set.
The finished cake has a moist yet firm body enriched by buttery almonds, accented by citrus and spice. It can be served as a dessert or special occasion cake. This torte does not use flour, relying on almonds and egg structure for texture.
Ingredients
- 12 tablespoons (6 oz) butter plus more for the pan, at room temperature, unsalted
- gluten-free flour for dusting the pan (optional)
- 3 cups almonds blanched, slivered
- 1 1/4 cups granulated sugar
- 4 large egg yolk
- 4 teaspoons lemon zest, grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 large egg white
Instructions
Prep the oven and pan
- 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.
Prepare the almonds
- 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.
Mix the wet ingredients
- In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer in a big bowl, beat 3/4 cup plus 2 tablespoons 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. Whirl in the almond mixture and vanilla.
Whip the egg whites and make the batter
- In an impeccably clean bowl, whisk the egg whites until foamy then slowly whisk in the remaining 2 tablespoons of sugar until the whites form soft, luscious peaks. Plop a spatulaful 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 and cool the cake
- Bake until the cake is golden brown and begins to pull away from the sides of the pan, about 45 minutes. Place on a rack and let rest for 5 minutes before releasing the cake from the pan. (Be extra careful removing the cake from the pan if you didn't dust the pan with flour. A little extra care is all it should take to keep the cake intact.) Let the cake cool completely before serving. The center of the cake will collapse a little as it cools. That is as it should be.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 438kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 144mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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