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Torta di Mandorle Sammarinese
A delightful almond cake, Torta di Mandorle, is a classic dessert in San Marino, often enjoyed with coffee or a sweet wine. Its rich almond flavor and tender crumb make it a perfect treat.
ð§ ææ
- 200 g Blanched almonds(finely ground)
- 200 g All-purpose flour
- 200 g Granulated sugar
- 150 g Unsalted butter(softened)
- 3 large Eggs
- 1 tsp Baking powder
- 1 tbsp Lemon zest(from 1 lemon)
- 1 tsp Vanilla extract
- 1/4 tsp Salt
ðšâð³ äœãæ¹
- 1
Preheat oven to 170°C (340°F). Grease and flour a 22-24 cm (9-inch) cake pan.
- 2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3
Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
- 4
In a separate bowl, whisk together the ground almonds, all-purpose flour, baking powder, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- 6
Pour the batter into the prepared cake pan and spread evenly.
- 7
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
- 8
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
ð¡ ããã®ã³ã
- âFor an even richer flavor, you can toast the almonds lightly before grinding them.
- âEnsure your butter is truly softened for the best creaming results.
- âThis cake is delicious served with a dusting of powdered sugar or a drizzle of honey.
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- Add a handful of chopped candied orange peel to the batter for a citrusy twist.
- Substitute half of the almonds with hazelnuts for a different nutty flavor.