Torta Colonne - Italian Almond Cake

Ingredients

• 2 cups (240g) almond flour 2 cups (240g) almond flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1 teaspoon almond extract 1 teaspoon almond extract
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (30g) sliced almonds, for topping 1/4 cup (30g) sliced almonds, for topping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 24g (Saturated Fat: 3g)
• Carbohydrates: 22g (Sugar: 18g)
• Protein: 8g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a large mixing bowl, whisk together the almond flour, sugar, baking powder, and salt.
3. 3.
   In a separate bowl, beat the eggs until frothy. Add the olive oil, milk, and almond extract. Mix well.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Sprinkle the sliced almonds evenly over the batter.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, dust the top of the cake with powdered sugar for an elegant finishing touch.
10. 10.
    Slice and serve the Torta Colonne, savoring each bite of this delightful Italian almond cake.

Treat your ingredients with care...

• Almond flour — Ensure that the almond flour is finely ground for a smooth texture in the cake.
• Olive oil — Use extra virgin olive oil for its fruity flavor and richness.
• Almond extract — Choose a high-quality almond extract to enhance the almond flavor in the cake.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of lemon zest to the batter.
• Serve the Torta Colonne with a dollop of whipped cream or a scoop of vanilla gelato for a delightful dessert experience.
• If you prefer a more pronounced almond flavor, you can add a few drops of almond extract to the sliced almonds before sprinkling them on top of the cake.
• To make the cake even more visually appealing, you can arrange whole blanched almonds in a decorative pattern on top before baking.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Torta Colonne at room temperature to fully appreciate its flavors and texture. Dust each slice with a light sprinkling of powdered sugar for an elegant presentation.

Presentation advice

To enhance the presentation, place a few fresh raspberries or a sprig of mint on each plate alongside the cake. This adds a pop of color and freshness to the dish.