Ingredients for Portuguese Almond Torte Bolo De Amndoa
- Unsalted Butter
- All Purpose Flour
- Slivered Almonds
- 1 ½ cups granulated sugar
- Egg Yolks
- Lemon Zest
- Kosher Salt
- Ground Cinnamon
- Pure Vanilla Extract
- Egg Whites
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How to Make Portuguese Almond Torte Bolo De Amndoa
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together the eggs and sugar until light and fluffy. This should take about 5-7 minutes with an electric mixer.
- Add the almond flour, ground almonds, and almond extract. Mix until just combined. Be careful not to overmix.
- In a separate bowl, whisk together the egg whites until stiff peaks form.
- Gently fold the egg whites into the almond mixture, being careful not to deflate the egg whites.
- Pour the batter into the prepared springform pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the torte cool completely in the pan before releasing the sides and removing it from the pan. This prevents the cake from crumbling.
- Once completely cool, dust with confectioners' sugar or top with your favorite preserves and whipped cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
89g
Fat
44g
Carbs
8g
