Little almond cakes

Little almond cakes

Tortine di mandorle

By
From
The Amalfi Coast
Makes
12 cakes
Photographer
Helen Cathcart

Tiny versions of these cakes are sold in the patisserie shops of Amalfi. They are just the right size to enjoy with coffee or after dinner without feeling too much guilt. I love the slight crunch of almond. These cakes contain no flour, so are suitable for those on a gluten-free diet.

Ingredients

Quantity Ingredient
200g skinned almonds
4 egg whites
175g icing sugar
1 lemon, zested
a few drops almond essence icing sugar, for dusting

Method

  1. Heat the oven to 180°C. Scatter the almonds on a baking tray and bake for 10 minutes, or until golden brown. Remove from the oven and allow to cool. Using a food processor or sharp knife, grind the almonds until they are the consistency of coarse sand.
  2. In a bowl, whisk the egg whites together until stiff, then gently fold in the ground almonds, icing sugar, lemon zest and almond essence. Line a muffin tin with paper cases and spoon the mixture into the cases. Bake for 30 minutes, or until golden brown: a metal skewer inserted into the cakes should come out clean. Dust with icing sugar and serve.

A note on oven temperatures:

  • It has been assumed throughout that a fan-forced oven is being used. Please adjust your temperatures to 20°C higher if you are using a conventional oven.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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