Almond puff pastry cake recipe

The almond tree is a precious plant, beautiful in its celebration of spring

Almonds are a fruit rich in taste, delicacy, and history. In Italy, almonds are a much-appreciated nut, from north to south

Its primary use is found in bakeries with stunning pastry products of high confectionery and tradition.

The almond tree produces drupes, like the plum tree, peach tree, apricot tree…

Historical records tell of its cultivation since 2000 B.C. Some almonds have also been found in the tomb of Pharaoh Tutankhamun.

California is the world center of almond cultivation.

There is also a variety that produces bitter almonds, like the seeds of peach and apricot pits; used in small doses to give consistency to the final flavor, not recommended for heavy consumption due to the presence of hydrocyanic acid, which, once in our digestive system, creates high toxicity problems by producing cyanide. It is mainly used for the production of amaretti in a percentage suitable for consumption.

Almonds contain triglycerides, with a strong presence of unsaturated fats; vitamin A and B, polysaccharides, and mineral salts.

Sweet, soothing oil is also extracted from almonds, mainly used in cosmetics.

And after telling you about the properties of almonds, I return to my recipe.

As I often write, mine is a simple kitchen, accessible to everyone, quick to give those who work the chance to bring tasty recipes to the table with little work and little time; and of course, also slightly more complex recipes that come to us from tradition.

This is a quick and delicious cake, easy to prepare.

Just a package of puff pastry, if you don’t have the time or desire to make it, almond-flavored custard, and finally a sprinkle of chopped almonds to toast while baking.

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