Recipe

Torta Di Mandorla Almond Olive Oil Cake Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 9 months, 2 weeks ago 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! Prep:12m Cook:37m Servings:12	Lacrenshaw
	flour eggs sugar oliveoil vanilla almondextract milk lemonjuice

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Ingredients

CAKE:

1 cup all-purpose flour

1/2 cup blanched OR natural almond flour

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

3 large eggs

3/4 cup white sugar

1/2 cup plus 1 tablespoon extra virgin olive oil

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

Grated zest of 1 lemon OR 1/4 medium orange

1/2 cup orange juice

GLAZE:

2 tablespoons unsalted butter

1 cup confectioners' sugar

3 tablespoons whole milk

Few drops fresh lemon juice

1/2 cup sliced blanched almonds, toasted and cooled

Directions

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.