Spanish Galician Almond Torte (Torta De Almendras Santiago) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
1 lb blanched skinless almonds or 1 lb almond powder |
10 tablespoons butter |
2 cups granulated sugar |
6 eggs |
1 1/4 cups all-purpose flour |
1 juice and grated lemon, zest of |
confectioners' sugar |
Directions:
1. Toast the almonds in a preheated 350 degrees oven until light golden brown. Process in a food processor until finely ground.
2. Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the flour, ground almonds and lemon zest and stir just until mixed. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.
3. Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack. Dust with confectioners' sugar before serving. Serves 10 to 12.
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