Almond cake is a dessert with a crumbly texture and unique flavor. It can be enjoyed at any time of the day: at breakfast with milk and coffee, as a snack with tea, or after dinner, and it is always a hit! This version I propose is the family recipe, its flavor and texture remind of the Mantuan sbrisolona. This cake with toasted almonds is a simple yet irresistible dessert, and once baked, it emits a fantastic aroma that spreads throughout the kitchen!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
Ingredients
- 2 1/2 cups all-purpose flour
- 7 oz butter
- 2/3 cup sugar
- 7 oz toasted almonds
- 2 eggs
- lemon zest
Tools
- Mixer
- Cake Pan
Steps
To make the almond cake, chop the toasted almonds in a mixer, leaving about ten whole for the final garnish.
In a large bowl, mix the flour with the chopped almonds, add the butter cut into pieces and softened at room temperature, and start kneading with your hands.
Add the grated zest of a lemon and continue kneading. Add the sugar and eggs (adding one at a time until the previous one is fully absorbed).
Work everything by mixing quickly with your hands until you get a well-blended but not homogeneous dough. It should result in a dough with small crumbs (like a crumble) that will be poured into a pan (Ø 9.5 inches) lined with wet parchment paper.
Level the surface well with the tines of a fork and distribute the whole almonds set aside earlier.
Bake in a preheated oven at 350°F for 30 minutes, until golden. Once ready, take it out of the oven and let it cool completely. Enjoy!
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