Torta de Amêndoa


Almond roll

Torta de Amêndoa from Gabrielle Ribeiro, courtesy of Yvonne Husband

7 eggs
10½ oz | 300g sugar
10½ oz | 300g almonds crushed to a coarse powder

Separate the eggs. Beat the whites until soft peaks form.

Add the sugar and beat further.

Fold in the crushed almonds.

Place in baking tray about 40mm (1.5 inches) deep and bake at180°C. After about 15 minutes, when the top looks slightly crunchy and golden, remove from oven and turn out onto a rectangular sheet of baking paper.

Take the long end of the paper and lift it towards the other end, pushing down slightly to form the flat cake into a roll.

Allow to cool then remove the paper.

Serve with ovos móles or whipped cream and toffee syrup

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