Portuguese Almond Torte Bolo De Amndoa
Transport your taste buds to Portugal with this delightful **Portuguese Almond Torte (Bolo de Amêndoa)**, a luscious dessert that celebrates the rich, natural flavor of almonds. Made with finely ground almond flour, zesty lemon, and airy whipped egg whites, this cake achieves a beautifully light yet moist texture, perfect for any occasion. Its unique flourless recipe makes it naturally gluten-free, while the topping of optional slivered almonds adds a satisfying crunch. Finished with a dusting of powdered sugar, this torte is as elegant as it is irresistibly delicious. Ready in under an hour, this traditional almond cake pairs wonderfully with a cup of coffee or tea, making it a timeless treat for dessert lovers.
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Ingredients
- 250 grams Almond flour (finely ground blanched almonds)
- 200 grams Granulated sugar
- 150 grams Unsalted butter, softened
- 6 pieces Large eggs
- 1 whole Zest of one lemon
- 1 teaspoon Baking powder
- 2 tablespoons Powdered sugar (for garnish)
- 50 grams Slivered or sliced almonds (optional, for topping)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round springform pan and line the base with parchment paper.
Step 2
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer or whisk.
Step 3
Separate the egg yolks from the egg whites. Add the yolks to the butter-sugar mixture, one at a time, beating well after each addition.
Step 4
Stir in the lemon zest and almond flour, followed by the baking powder. Mix until just combined. Set aside.
Step 5
In a separate, clean bowl, beat the egg whites with a pinch of salt until they form stiff peaks.
Step 6
Gently fold the beaten egg whites into the almond batter in thirds, being careful not to deflate the mixture.
Step 7
Pour the batter into the prepared springform pan and smooth the top with a spatula. If desired, sprinkle slivered or sliced almonds evenly over the batter.
Step 8
Bake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
Step 9
Allow the cake to cool in the pan for 10 minutes, then release the springform ring and transfer the cake to a wire rack to cool completely.
Step 10
Once cooled, dust the top of the cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (975.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4039.8 |
| Total Fat 301.8g | 0% |
| Saturated Fat 96.7g | 0% |
| Cholesterol 1443.5mg | 0% |
| Sodium 890.1mg | 0% |
| Total Carbohydrate 288.5g | 0% |
| Dietary Fiber 32.6g | 0% |
| Total Sugars 225.9g | |
| Protein 101.7g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 874.1mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 2601.5mg | 0% |
Source of Calories