Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour and almond flour.
3. In a separate bowl, cream the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla and almond extracts.
5. Gradually mix in the flour mixture and salt until just combined.
6. Spread half of the batter evenly into the prepared pan.
7. Spoon the raspberry jam over the batter, leaving a 1/2-inch border around the edge.
8. Carefully spread the remaining batter over the jam.
9. Sprinkle the sliced almonds over the top of the batter.
10. Bake for 35-40 minutes, or until the edges are golden brown and the center is set.
11. Allow the torta to cool in the pan for 10 minutes before removing the sides of the pan and transferring the torta to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 300
Fat: 18g
Saturated Fat: 8g
Cholesterol: 80mg
Sodium: 90mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 17g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Raspberry jam can be substituted with any other fruit jam or preserves.
- Sliced almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add lemon zest to the batter for a citrusy twist.
- Substitute the raspberry jam with apricot or peach preserves.
- Top the torta with fresh raspberries or other berries before serving.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a spatula to spread the batter evenly in the pan.
- To prevent the sliced almonds from burning, cover the torta with foil halfway through baking.
Storage instructions:
Store the torta in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the torta, place it in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the torta on a cake stand or platter and dust with powdered sugar before serving.
Garnishes:
Garnish with fresh raspberries or a dollop of whipped cream.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the torta is browning too quickly, cover it with foil and continue baking.
- If the center of the torta is not fully set, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to properly store and handle the torta to prevent foodborne illness.
Food history:
Torta Bertolina is a traditional Italian cake that originated in the region of Emilia-Romagna.
Flavor profiles:
The Raspberry-Almond Torta Bertolina is sweet and nutty with a hint of tartness from the raspberry jam.
Serving suggestions:
Serve the torta as a dessert or as a sweet treat with a cup of tea or coffee.
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Region: Italian