This is my version of a Portuguese Almond Torte.
It is delicious served warm or at room temperature.
INGREDIENTS:
1 cup of sugar
1 tsp pure vanilla extract
zest of 1 lemon
2 whole eggs
1 additional egg white
1/2 cup almond flour (ground almonds)
1/2 cup regular flour
1/2 cup melted butter
1/4 cup sliced almonds
1 tablespoon maple sugar
icing sugar for dusting
METHOD:
Preheat oven to 350F.
Butter a 9-inch round cake pan.
Beat egg white until stiff peaks form.
In a large bowl, with mixer at medium speed, beat sugar with 2 eggs. Beat for at least 2 minutes. Add butter, lemon zest and vanilla and beat well. Mix in almond and regular flour with a spatula. Then gently fold in beaten egg white. Pour into prepared pan. Sprinkle almonds evenly over top, followed by the maple sugar. Bake for 30 minutes.
Let cool for approximately 20 minutes before removing from the pan. Dust lightly with icing sugar and serve.
TIPS:
1. Always use correct measuring tools. Liquid measuring cups for wet ingredients. Dry measuring cups for solid or semi-solid ingredients.
2. Spoon flour into a measuring cup. Do not shake or tap the cup, and level off with a flat edge.
3. It is important to beat the eggs and sugar for at least 2 minutes until the mixture is light and has increased in volume. This is the leavening in the cake.
4. Do not over mix when you fold in beaten egg white.
