Torta di Mandorla Almond Olive Oil Cake
From lacrenshaw 15 years ago
- 37 minutes to make
- Serves 12
From Gina DePalma at seriouseats, this is a traditional Italian Valentine's Day cake. There is a very romantic tale of Phyllis and Demophoon during the Trojan war. There isn't room here but it is a wonderful tale!
Ingredients
- CAKE: shopping list
- 1 cup all-purpose flour shopping list
- 1/2 cup blanched OR natural almond flour shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1 teaspoon kosher salt shopping list
- 3 large eggs shopping list
- 3/4 cup white sugar shopping list
- 1/2 cup plus 1 tablespoon extra virgin olive oil shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- 1/4 teaspoon pure almond extract shopping list
- Grated zest of 1 lemon OR 1/4 medium orange shopping list
- 1/2 cup orange juice shopping list
- GLAZE: shopping list
- 2 tablespoons unsalted butter shopping list
- 1 cup confectioners' sugar shopping list
- 3 tablespoons whole milk shopping list
- Few drops fresh lemon juice shopping list
- 1/2 cup sliced blanched almonds, toasted and cooled shopping list
How to make it
- Preheat oven to 350 degrees F.
- Grease and flour a 9" round cake pan OR springform pan and set aside.
- In a medium bowl whisk together the flours, baking powder and salt to thoroughly combine them.
- Set aside.
- Crack the eggs into a large mixing bowl and whisk lightly to break yolks.
- Add the sugar to the bowl and whisk it thoroughly in both directions for about 30 seconds.
- Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45 seconds.
- Whisk in the extracts and zest, followed by the orange juice.
- Add the dry ingredients to the bowl and whisk until thoroughly combined.
- Continue whisking until you have a smooth, emulsified batter, about 30 more seconds.
- Pour the batter into the prepared pan.
- Bake for 30 to 45 minutes, rotating cake pan halfway through cooking time to ensure even browning.
- The cake is done when it has begun to pull away from the sides of the pan, springs back lightly when touched and a cake tester inserted in the center comes out clean.
- Allow cake to cool in the pan for 10 minutes.
- Gently remove from pan and allow to cool completely on a rack.
- While the cake cools, make the glaze.
- Melt butter over medium heat in a small heavy saucepan.
- When bubbles subside lower the heat and watch butter carefully, swirling it in the pan occasionally to distribute the heat.
- When the butter begins to turn a light tan color and smells slightly nutty, turn off the heat and let butter sit.
- It will continue to darken as it sits.
- While the butter cools sift the confectioners' sugar into a medium bowl.
- Whisk in the milk until completely smooth but thick, then slowly whisk in the butter.
- Taste the glaze and add drops of lemon juice to balance the sweetness to your liking.
- Stir in the toasted almonds.
- Spread the almonds and glaze onto the top and sides of the cake and let it sit until set and dry.
People Who Like This Dish 6
- juels Clayton, NC
- clbacon Birmingham, AL
- jeffsgirl Medford, OR
- choclytcandy Dallas, Dallas
- ambimom Fort Lee
- mbeards2 Omaha, NE
- lacrenshaw Horsham, PA
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The Rating
Reviewed by 2 people-
Looks and sounds divine! A beauty flag is coming your way!
juels
in Clayton loved it
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