This Portuguese almond torte, known as Bolo de Amêndoa, is made with almonds, lemon zest, and cinnamon to create a rich, flourless, dense, and gluten-free torte that’s a Portuguese favorite.
Because this almond torte is made without flour, it’s exceptionally moist and dense—just the way the Portuguese adore it. I like to sprinkle it with a bit of confectioners’ sugar or, if I’m feeling truly decadent, I spoon on some preserves and whipped cream. Originally published February 10, 2009.–David Leite
Portuguese Almond Torte | Bolo de Amêndoa
- Quick Glance
- 30 M
- 1 H, 15 M
- Serves 10 to 12
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Recipe Testers Reviews
I selected this torte for a Passover dessert and lined the pan with a sprinkling of matzoh cake meal instead of flour. The result was a moist, delicious almond torte unlike any of our usual Passover desserts. It’s quite rich so a small portion is all one needs to be satisfied. The torte came together easily. I actually made two of them and froze one after it had completely cooled and found that freezing and thawing did not significantly change the taste or texture of the torte. The recipe is straightforward and easy to follow and the timing is perfect as written. When the torte is done the sides begin to pull away from the pan and the house begins to smell wonderful. The cake does sink a bit in the middle during cooling but no matter. Include this recipe in your menu when you need a flourless dessert or when you just want to make something delicious.