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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Recipe Information
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)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round springform pan and line the base with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer or whisk.
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.
Stir in the lemon zest and almond flour, followed by the baking powder. Mix until just combined. Set aside.
In a separate, clean bowl, beat the egg whites with a pinch of salt until they form stiff peaks.
Gently fold the beaten egg whites into the almond batter in thirds, being careful not to deflate the mixture.
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.
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.
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.
Once cooled, dust the top of the cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
4040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.8 g | 387% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1444 mg | 481% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 288.5 g | 105% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 225.9 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 874 mg | 67% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2602 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
