cAlmond Cafw

TORTA

ALLE

MANDORLE

Our Aunt L i l i gave us the recipe for this light and moreish cake. Romina likes to call it
the 9 9 9 Almond Cake because the quantities are nine of everything, but we're certain
it would be good in emergencies, too.
Serves:

8-10

Preparation

time: 15

minutes

Cooking time: 1 hour

15 minutes

unsalted butter, to grease

9 medium eggs, preferably
free-range or organic,
separated
9oz (255g) caster sugar
9oz (255g) almonds, skin on,
finely ground
V2 teaspoon gluten-free baking
powder or V2 a packet of Lievito
Pane degli Angeli

(see page 19)

juice and zest of 1 lemon

for the filling

500g mascarpone cheese

lOOg icing sugar, plus
extra to dust
400g fresh raspberries,
washed and patted dry

P r e h e a t t h e o v e n t o 180C/350F/gas 4 . G r e a s e t w o 2 3 c m r o u n d
baking tins w i t h a little butter and line w i t h baking parchment.
Beat the e g g yolks and sugar i n a large b o w l o r free-standing
electric m i x e r , u n t i l l i g h t a n d fluffy. I n a separate b o w l , beat t h e
egg whites u n t i l they f o r m stiff peaks. Fold the e g g w h i t e s i n t o
the sugar m i x t u r e t h e n add the almonds, baking powder, l e m o n
j u i c e a n d zest, a n d m i x g e n t l y u n t i l w e l l c o m b i n e d .
Scrape the mixture into the prepared tins and bake i n the oven
for 3 0 m i n u t e s . L o w e r t h e h e a t t o 150C/300T/gas 2 a n d c o o k
for a further 3 0 m i n u t e s , u n t i l the top i sgolden b r o w n . D o not
o p e n t h e o v e n door, as t h e cakes w i l l sink! T o c h e c k if t h e cakes
are c o o k e d insert t h e t i p o f a s h a r p k n i f e i n t o t h e centre a n d
w h e n i tc o m e s o u t clean, t h e y are ready. R e m o v e f r o m t h e t i n s
a n d cool o n a w i r e rack.
W h i l e the cakes are cooling, beat the mascarpone a n d icing
sugar i n alarge bowl, until well incorporated and the consistency
of soft butter.
W h e n the cakes have cooled, spread the top o f one cake w i t h
the m a s c a r p o n e icing. S m o o t h over t o create a n even surface.
Starting f r o m t h e edge, arrange t h e raspberries over t h e
mascarpone. Place t h esecond cake o n top. (If y o u find that
one of y o u r cakes h a ssunk, t u r n it over so it is concealed i n the
m i d d l e of the cake!) D u s t w i t h i c i n g sugar.

TIPS

Raspberries
don't stay fresh for long, so this ideally needs to be
eaten the same day. Omit the raspberries if you need the cake to
last a little longer.
If you prefer, you can make this in one large 30cm cake tin and
use the mascarpone mixture on the top, or eat the cake on its own!