Portuguese Almond Torte (Bolo De Amêndoa) Recipe

Name: Portuguese Almond Torte (Bolo De Amêndoa)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoons unsalted butter (1 1/2 sticks plus more for greasing, at room temperature); all-purpose flour, for coating the pan; 3 cups slivered almonds, blanched; 1 1/4 cups sugar; 4 large egg yolks; 4 teaspoons lemon zest, grated; 1/2 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract; 4 large egg whites

Servings: persons

1
["Heat oven to 350u00b0F Grease a 10-inch springform pan with butter, line the bottom with parchment paper, and grease the paper. Coat the pan with flour and tap out the excess.", "Blend the almonds and 1/4 cup sugar in a food processor until very, very fine. Keep blending till it has the consistancy of fine corn meal. Add the butter and pulse to combine. Set aside.", "In a large bowl, beat 3/4 cup plus 2 tablespoons of the sugar and the yolks on medium-high until very light and fluffy, about 7 minutes. Add the zest, salt, and cinnamon and mix until incorporated. Blend in the almond mixture and vanilla.", "In a clean bowl, whisk the egg whites until foamy then slowly whisk in the remaining 2 tablespoons of sugar until the whites form soft peaks. Add a big spoonful into the almond mixture and stir to lighten. Carefully fold in the remainder of the whites until no streaks show. Spoon the batter into the pan and smooth the top.", "Bake until the cake is golden brown and begins to pull away from the sides of the pan, about 45 minutes. Transfer to a rack and let rest for 5 minutes before releasing the cake from the pan. Cool completely before serving. The middle will collapse some -- per Chef Leite, ""that is as it should be""!"]

1168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ tablespoons unsalted butter (1 1/2 sticks plus more for greasing, at room temperature), all-purpose flour, for coating the pan, 3 cups slivered almonds, blanched, 1 1/4 cups sugar, and more.

Yes, Portuguese Almond Torte (Bolo De Amêndoa) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Portuguese Almond Torte (Bolo De Amêndoa)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions