Comments on: Portuguese Almond Torte | Bolo de Amêndoa

By: David Leite

David Leite — Fri, 07 Oct 2011 19:19:50 +0000

T, you can bake with a combo of almonds; the only thing is the cake may be a bit darker depending on many unblanched almonds you use. And there’s no need to toast the almonds. It won’t hurt, but it certainly could add a layer of flavor–as long as you toast them lightly. If you do toast them, I’d suggest using only blanched nuts.

By: T.

T. — Fri, 07 Oct 2011 18:35:48 +0000

May I use a combination of unblanched and blanched almonds? Also, should they be toasted in the oven before I grind them?

Thanks in advance!
T.

By: Christina

Christina — Thu, 04 Aug 2011 06:59:03 +0000

If I wanted to halve the recipe, what size pan would you recommend? Could I substitute an 8-inch springform pan or should I use something smaller?

Thanks!

By: David Leite

David Leite — Sun, 24 Jul 2011 17:04:17 +0000

Hello, Maya. So glad you like the recipe. Three cups of slivered almonds weigh 12 ounces, or 340 grams. Hope this helps!

By: Maya

Maya — Sun, 24 Jul 2011 15:25:56 +0000

Hello, this recipe looks like the one from the Portuguese cookbook that I used to possess. But, much healthier, as that recipe asked for seven eggs or so. But, would it be possible to tell me in grams the amount of GROUND almonds I would need to include? I live in Spain and am able to buy very nice ground almonds for baking.

If you have this measurement at your convenient disposal, I would be very, very grateful for it.

Thank you :D

By: David Leite

David Leite — Sat, 09 Apr 2011 21:08:31 +0000

Hi Gaby, I think it would freeze well, but make sure it completely cools to room temperature and then wrap it very, very well in plastic then foil.

By: gabriela Altman

gabriela Altman — Sat, 09 Apr 2011 19:19:20 +0000

David,

I made this cake last year for Passover, as well, and everyone loved it. Do you think it would freeze well? I have so much work to do the few days before the Seder.

Thanks,
Gaby

By: Jenna

Jenna — Fri, 21 Jan 2011 06:18:22 +0000

Baked as directed, I found the cake to be a little greasy. I cut the butter in half and used half granulated sugar and half powdered. Perfect!

By: Sweet*Heidi

Sweet*Heidi — Mon, 15 Nov 2010 06:48:48 +0000

I have to add, I used blanched almond flour instead of buzzing up the almonds and that worked perfectly.

By: Sweet*Heidi

Sweet*Heidi — Mon, 15 Nov 2010 06:48:04 +0000

A-M-A-Z-I-N-G! This is gluten free if you omit the flour for dusting! I made it, it turned out so perfectly, all golden and delicious. MMMMM I highly recommend the recipe!