Tortà d'Ametla (Almendra)
This is a traditional cake from Valencia that I have modified. You may omit veg oil and milk and yolks, doubling the egg whites for a drier cake as the original recipe is usually prepared.
Tortà d'Ametla (Almendra)
This is a traditional cake from Valencia that I have modified. You may omit veg oil and milk and yolks, doubling the egg whites for a drier cake as the original recipe is usually prepared.
Cooking Instructions
- 1
Preheat oven to 325°
- 2
Separate eggs. Beat egg whites adding sugar until stiff.
- 3
Beat egg yolks until pale yellow. Add veg oil and milk and vanilla.
- 4
Mix all dry ingredients and set aside.
- 5
Add egg yolk mixture to egg whites mixing well on low speed.
- 6
Slowly add dry mixture until well blended.
- 7
Line a 9 inch round pan or a 13×9 rectangular pan with vegetable paper. Make sure you leave the extra paper and try to stand it up to give more space for the cake to rise while baking, avoiding that it spills over the sides. Pour batter into pan and bake on middle rack for an hour or until toothpick inserted comes out clean. Reduce time to 40 minutes in rectangular pan.
- 8
Remove from oven and let cool completely in pan on wire rack. Cake will fall as it cools. This is how it is supposed to be, don't worry. The heavy density of the almonds causes this. Dust with powdered sugar ONLY when completely cooled.
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