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lunes, 2 de enero de 2012

Almond Cake (Torta di Mandorle) serves 8-12

8 oz (225gr) unblanched almonds
1 1/2 cups (375 ml) all-purpose fluor
2 tsp (10 ml) baking powder
a pinch of salt
12 tbsp (1 1/2 sticks, 165g) butter at room temperature
3/4 cup (180 ml) sugar
4 eggs separate

Combine the almonds, fluor, baking powder, and salt in an electric food processor and procces until the almonds are finely chopped.  Transfer the mixture to a mixing bowl.  Beat the butter and sugar together until light and fluffy.  Add the egg yolks and beat until thoroughly combined.  Add the butter mixture to the almond mixture and mix thoroughly with a wooden spoon. Beat the egg whites until they form stiff peaks and fold into the batter with a rubbed spatula.  Pour the batter into a greased and fluores 9-inch (23 cm) springform pan and bake in a preheated 350ºF (180ºC) oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Cool on a wire before removing from the pan.

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