Comments on: Portuguese Almond Torte

By: David Leite

David Leite — Fri, 05 Mar 2010 23:10:53 +0000

Ro, so glad you like it.

By: Ro

Ro — Thu, 04 Mar 2010 22:04:35 +0000

Amazing. Have made it three times and everybody loves it. Gets better after a few days if it lasts!

By: David Leite

David Leite — Tue, 08 Sep 2009 19:12:48 +0000

Monty, so glad you like the bolo. Yes, the cake needs to be baked in a 10-inch spring form pan. Anything smaller will cause the it to be too thick and not cook properly.

By: Monty

Monty — Tue, 08 Sep 2009 19:03:35 +0000

At first, I was quite skeptical about making this dish..especially when the batter was less than delectable. Do not fear! After baking it, the house permeated with lemon goodness, and I found the entire family gobbling up the confection. I recommend one makes sure to use a fairly large pan to bake this in to ensure that the cake gets fully done. For the adventuresome baker, it is worthwhile!

By: David Leite

David Leite — Sat, 29 Aug 2009 21:02:01 +0000

Blima, is there a recipe you haven’t tried! Glad you like it. And thanks for the eagle eye. I’ve changed butter amount.

By: blima

blima — Sat, 29 Aug 2009 20:25:24 +0000

Fabulous! This cake is also perfect for Passover: no flour or levening agents. This one is a keeper, thanks. There is a typo. The recipe calls for “12 tablespoons butter (1 1/2 cups).” It should be ”
1 1/2 sticks.”

By: blima

blima — Sat, 29 Aug 2009 17:09:45 +0000

Off to the kitchen with this recipe, will post about it later, one thing I have to leave out is the cinnamon, hope it wont make a huge difference. As always David, your recipes make me drool just reading them. Can you imagine the mess I am when tasting. :))