Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F. Line the bottom of the springform pan with parchment paper and grease the sides with butter.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Add the orange juice, orange zest, and almond extract to the butter mixture and stir to combine.
5. Gradually add the flour mixture to the butter mixture, stirring until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the sliced almonds over the top of the batter.
7. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes before removing the sides of the pan. Let the cake cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 20g
Carbohydrates per serving: 41g
Protein per serving: 5g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Orange juice can be substituted with lemon juice or grapefruit juice.
- Sliced almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
- Replace the almond extract with vanilla extract for a more traditional flavor.
- Top the cake with a glaze made from powdered sugar and orange juice for added sweetness.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Use freshly squeezed orange juice and zest for the best flavor.
- Toast the sliced almonds before adding them to the top of the cake for added crunch.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar for a simple presentation.
Garnishes:
Top the cake with fresh orange slices or whipped cream for added flair.
Pairings:
Serve the cake with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a green salad for a balanced meal.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through the baking time.
- If the cake is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake to prevent contamination.
Food history:
Torta Bertolina is a traditional Italian cake made with almonds and orange zest.
Flavor profiles:
This cake has a nutty and citrusy flavor with a hint of sweetness.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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Region: Italian