Thursday, 29 November 2012

Torta de Almendras for #BloggersAroundTheWorld

"Better days are coming for you ..." Those are the words coming from the speakers of my stereo right this moment where I start writing this together. I hope so!
On the other hand ... ('... four fingers and a thumb' - a friend used to say) ... if I would trust the weather forecast, all this needs to remain a dream for the distant future ...
Well, I don't even need a weather forecast to tell me things, I can already gather it from the calender that winter is just around the corner. It's just a matter of time before it happens ... (don't even like to think about it) ...
I already asked my doctor to prescribe me some sun, but it was to no avail, although I guess it would be cheaper than the other things he is prescribing me. Well, you can't argue with an expert ...
As to the sun for a few days now it's just elusive, but hope isn't ready to die yet. The same holds true for me, but I shall rather say that the situation isn't that bad altogether (... but enough already).

It's time to connect to our subject: Spain ... I would connect that directly with sun. Again memories come up of a distant warmth, memories of Barcelona, memories of Mallorca.
At least there is still the licor de almendra in the bar. We can work with that.
A word for caution though: alcohol is no solution, but then again, no alcohol isn't either.
Do not be worried, though, we are just using it for our Torta de Almendras - almond tart.
It seems to be very popular in Andalusia ... at least that is what my Spanish cook book Spanish Cooking from Cornelia Rosales de Molino claims.
I adapted the recipe a bit ... hm ... maybe a bit more and that not only to accomodate my licor de almendra.

Here we go ... If we cannot have the sun, we at least are having some pieces of Torta de Almendras ...

For the short crust pastry:
200 g flour
60 g sugar
100 g butter
1 egg
1 tbs milk
Pinch of salt
Few splashes of lemon juice

For the almond filling:
150 g ground almonds (if you ground your almonds yourself, you might get an even better aroma)
4 eggs
60 g sugar
4 tbs licor de almendra (or similar)
Zest of one lemon
Pinch of salt

Some sliced almonds for topping

What shall I say? Oh, yes, of course, how to prepare the cake.
We start with the short crust pastry by carefully kneading together all it's ingredients. Yes, that's all that is to it. Shape the ready dough to a ball and (don't play ball with it) place it into the fridge for about half an hour.
I went to the dentist during that time period, which sadly took me longer then that just mentioned half hour.
On with the almond filling. No, you don't get that one at a dentist! I didn't get any other filling either. Nevertheless, a visit to the dentist is in the lower section of my top 1000000.
Almond filling! Back on track!
Separate the egg yolks from the egg whites. Then cream the egg yolks with the sugar and add the ground almonds and the licor afterwards. Don't forget the lemon zest.
We give our attention to the egg whites now. Add a pinch of salt. Now it's time to get them stiff. Either, you let out all you aggressions and beat them that way with a hand whisk or ... you use an electrical one and safe your energy.
As I didn't make it to my exercise at the gym this week (naughty boy) I had to go for the manual method ... oh, that feels so good. Really? Whatever!
Carefully (again) fold in the beaten egg whites into the almond mix.
Heat up your oven to 220°C. 
Then roll out your dough to fit it to an approximately 26 cm round cake tin. Don't forget to remove the dough from the fridge first for doing that.
Once the dough is in the tin, which you hopefully greased and papered before, make sure the dough goes a bit upwards towards the borders of the tin. Then pour over the almond mix, toss over some extra sliced almonds and then transfer your tin to the oven for 30 minutes.
Keep an eye on the cake after about half the time. If it gets too dark, it might not help to turn on the light ... Obviously I was referring to the cake. You can protect it with a piece of aluminium foil over it.
After the cake is finished at least leave it some time to cool before you go for it.
The sun might not be conjured up by this, but ... it is at least something.
Anyway, this month it's time for Bloggers Around the World with Spanish recipes or at least Spanish inspired ones.

Maybe a few more recipes will help. Just feel free to join. You are very welcome!
Well, I better have some cake then: Torta de Almendras, to be specific.
The chorizo has to wait until dinner.
Hmmm, maybe because I'm such a winter wimp I should consider changing location ...


  1. What a yummy cake!
    I'm organizing a swap on my blog maybe you can like it!
    It's so cute and easy just read the instrucion.
    Hope you will take part!
    Have a nice evening

  2. Absolutely delightful cake. And a super write-up (as usual). You do need a weekly column in The Independent, their food columns are getting boring. They need someone like you.

    1. Thank you, Galina! Maybe I should get in contact then.

  3. Chris, if you can bake a tart as good as that, you can't be on your death bed yet. Hang on in there, I'm sure we'll get some wonderful sunny winter days, that's what I'm hoping anyway. I really do want to take part in this, but a) keep forgetting and b) super busy with Christmas. I've never made a Spanish chocolate anything, so I must try.

    1. Oh, well, yes, I'm doing my best to keep alive, although I'm not anywhere near to death. I guess, it's just all in my head. The other things are not life-threatening.
      So this (a + b) seems to be the general problem this month, I suppose, but I guess, this is life.

  4. Delicious and very Spanish. I agree that it's better to grind your own almonds and I do try but sometimes I do take short cuts.

    1. Thank you! Well, sometimes things are like that.

  5. This sounds great, love the idea of it with a nice cup of tea.


Why not leave a comment!? I love to receive messages.