Portuguese Almond Torte Bolo De Amêndoa Recipes
PORTUGUESE ALMOND TORTE (BOLO DE AMêNDOA)
Recipe by David Leite (found on Leite's Culinaria...great site for Portuguese cuisine! It's very entertaining to read Leite's recipes...he has a fun, witty way of describing the cooking processes!). This torte is made with no flour, making it very moist and dense - supposedly this is just the way the Portuguese like it! To decorate it, the chef recommends sprinkling on a bit of confectioners' sugar or spooning on some preserves and whipped cream.
Provided by FolkDiva
Categories Dessert
Time 1h10m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Grease a 10-inch springform pan with butter, line the bottom with parchment paper, and grease the paper. Coat the pan with flour and tap out the excess.
- Blend the almonds and 1/4 cup sugar in a food processor until very, very fine. Keep blending till it has the consistancy of fine corn meal. Add the butter and pulse to combine. Set aside.
- In a large bowl, beat 3/4 cup plus 2 tablespoons of the sugar and the yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest, salt, and cinnamon and mix until incorporated. Blend in the almond mixture and vanilla.
- In a clean bowl, whisk the egg whites until foamy then slowly whisk in the remaining 2 tablespoons of sugar until the whites form soft peaks. Add a big spoonful into the almond mixture and stir to lighten. Carefully fold in the remainder of the whites until no streaks show. Spoon the batter into the pan and smooth the top.
- Bake until the cake is golden brown and begins to pull away from the sides of the pan, about 45 minutes. Transfer to a rack and let rest for 5 minutes before releasing the cake from the pan. Cool completely before serving. The middle will collapse some -- per Chef Leite, "that is as it should be"!
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- Position the rack in the middle of the oven and crank the heat to 350°F. Grease a 10-inch springform pan with butter, line the bottom with parchment paper, and butter the paper. Coat the pan with flour and tap out the excess.
- Buzz the almonds and 1/4 cup sugar in a food processor until the consistency of fine cornmeal. Really lean on that button to make sure the almonds are as finely chopped as possible. Add the butter and pulse to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer in a big bowl, beat 3/4 cup plus 2 tablespoons sugar and the yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest, salt, and cinnamon and mix until incorporated. Whirl in the almond mixture and vanilla.
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- In a stand mixer, cream together the butter, egg yolks and sugar (reserving 2 tbsp for the merengue) for about 3 minutes, or about 7 minutes if whisking by hand. There should be no chunks of butter visible.
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- Queijadas de Sintra. Queijada de Sintra's are small Portuguese tartlets that are very famous in Portuguese cuisine. They have a very rich sweetness and texture, with a deliciously fluffy, sweet crust on top, and are actually quite easy to make.
- Leite Creme. Leite Creme is extremely similar to a European Crema Catalane. It is a Portuguese custard made with milk, sugar, egg yolks, corn starch, cinnamon stick, and lemon peel.
- Bolo De Bolacha. Bolo de Bolacha is a biscuit cake, similar to Tiramisu, that is made using a Maria biscuit which is very popular in Portugal. The biscuits are dunked in coffee and covered with a butter, sugar, and egg yolk cream mixture.
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- Peras bêbedas. This Portuguese dessert known as Peras Bebedas directly translates to "drunken pears"! Pears are poached in a mixture of red wine, sugar, lemon, and cinnamon.
- Bolo de Amêndoa - Portuguese Almond Torte. A moist but dense cake made with almonds, lemon zest, and cinnamon, Bolo De Amendoa is a Portuguese favorite.
- Molotov. Flan pudding is a soft fluffy Portuguese dessert, it is made with egg whites and sugar and has a slight taste of caramel. It is thought to have first been invented as a way to get rid of excess egg whites and because of its light texture, it became a Portuguese house staple.
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