+
0 (0)

Category: Desserts

Michael's on Naples torta di mandorle (almond cake)

Michael's on Naples torta di mandorle (almond cake)
Kirk McKoy / Los Angeles Times

Michael's on Naples in Long Beach makes what reader Paula Gates declares "the most delicious torta di mandorle … rich, moist and just fabulous." The desserts can be made ahead of time, then plated and garnished before serving, perfect for ... Read more

Total time: 1 hour, plus cooling time. | Serves 12.

Cake

  • 1 cup (2 sticks) butter
  • 2 tablespoons almond paste
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 6 eggs
  • 1/2 cup plus 2 tablespoons (2 2/3 ounces) flour
  • Toasted sliced almonds, for garnish
  • Glaze
  • Rosemary syrup

Step 1Heat the oven to 350 degrees. Grease 12 (3-ounce) ramekins.

Step 2Cream together the butter, almond paste and sugar until light and fluffy, 3 to 5 minutes. Add the extract, then add the eggs, one at a time, beating until each is fully incorporated. Fold in the sifted flour.

Step 3Divide the mixture among the ramekins, filling each two-thirds full.

Step 4Place the ramekins on a baking sheet (this may need to be done in batches), and bake until the cakes are set and a knife or toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool the cakes, still in the ramekins, on a rack.

Step 5Before serving, remove the cakes from the ramekins and top each cake with a little glaze and a sprinkling of toasted sliced almonds. Place each cake on a serving plate and garnish with the rosemary syrup.

Rosemary syrup

  • 1/2 cup of sugar
  • 1/2 cup of water
  • 1 sprig of rosemary
  • 1/2 cup fresh basil leaves

Step 1In a small saucepan, simmer together the sugar, water and rosemary for 15 minutes. Remove from heat and cool.

Step 2In a separate saucepan, blanch the basil in boiling water until brightly colored, about 10 seconds. Strain the leaves and immediately place in a bowl of ice water to cool, then drain, squeezing out any excess water.

Step 3In a blender, combine the simple syrup and basil leaves and purée together. Strain through cheesecloth to remove any solids. This makes about one-half cup syrup, which will keep for up to 2 weeks, covered and refrigerated.

Glaze

  • 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon almond extract
  • 2 to 5 tablespoons whole milk

Step 1In the bowl of a stand mixer, or in a large bowl using a hand mixer, whisk together the sugar, extract and milk to form a glaze. This makes a generous 1 cup glaze.

Each of 12 servings:
Calories 305; Protein 4 grams; Carbohydrates 31 grams; Fiber 0; Fat 19 grams; Saturated fat 11 grams; Cholesterol 134 mg; Sugar 26 grams; Sodium 39 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Passover profiteroles with strawberries
Stracciatella ice cream
Springerle
Sweet Rice Frittelle