Torta Ricca Alla Mandorla
Indulge in the decadence of *Torta Ricca Alla Mandorla*, a traditional Italian almond cake that’s as rich in flavor as its name suggests. This elegant dessert combines the nutty depth of almond flour with a buttery, melt-in-your-mouth texture, enhanced by the aromatic duo of vanilla and almond extracts. Topped with a scattering of golden sliced almonds and a delicate dusting of powdered sugar, this cake is a visual and culinary masterpiece. Perfectly balanced with a subtly sweet flavor profile, it’s ideal for pairing with a cup of coffee or serving as the centerpiece for special occasions. Easy to prepare in just under an hour, this gluten-friendly option (with a touch of all-purpose flour for structure) is a sumptuous way to elevate your dessert repertoire. Bake this crowd-pleaser and experience the authentic warmth of Italian baking!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams All-purpose flour
- 150 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Almond extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (for dusting)
- 30 grams Sliced almonds
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Set aside.
Using a stand mixer or electric hand mixer, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and almond extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Sprinkle the sliced almonds evenly over the top of the batter.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack before removing it carefully.
Dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 21.9 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 243 mg | 5% | |
*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.
