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Torta di mandorle (almond cake)

  • 0:15 Prep
  • 0:50 Cook
  • 8 Servings


  • 200g blanched almonds
  • Light olive oil spray, to grease
  • 125g unsalted butter, at room temperature, chopped
  • 215g (1 cup) caster sugar
  • 1 teaspoon vanilla essence
  • 4 eggs
  • 115g (3/4 cup) plain flour
  • 1/2 teaspoon baking powder
  • 80ml (1/3 cup) milk
  • 120g (1/3 cup) apricot jam, warmed
  • Whipped cream, to serve

Amaretto strawberries

  • 250g punnet strawberries, washed, hulled, sliced
  • 1 tablespoon amaretto liqueur
  • 1 tablespoon caster sugar


  • 1
    To make the amaretto strawberries, combine strawberry, amaretto and sugar in a bowl. Cover with plastic wrap and place in the fridge for 4 hours or overnight to macerate.
  • 2
    Preheat oven to 180ºC. Place almonds on a baking tray and cook for 8-10 minutes or until golden. Set aside for 10 minutes to cool. Process in a food processor until finely chopped.
  • 3
    Spray a 23cm-diameter springform pan with oil. Line the base and side with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Sift over flour and baking powder. Use a metal spoon to fold in flour mixture, almond and milk in 3 alternating batches.
  • 4
    Spoon mixture into prepared pan. Smooth the surface. Bake for 40 minutes or until a skewer inserted into centre comes out clean. Set aside for 5 minutes to cool slightly. Brush with jam.
  • 5
    Cut the cake into wedges. Divide among serving plates and top with amaretto strawberries. Serve with cream or ice-cream.

Source: taste.com.au


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