+
0 (0)

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.


HAVE YOU TRIED


Banana-Leaf Grilled Fish With Filipino Coconut-Adobo Sauce
Banana-Leaf Grilled Fish With Filipino Coconut-Adobo...

Won ton
Won ton

Bhel puri (Snack mix with vegetables)
Bhel puri (Snack mix with vegetables)

Ahi tuna steeped in red wine with wilted arugula
Ahi tuna steeped in red wine with wilted arugula

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Cherry clafoutis
Teffernüsse (German spice cookies made with teff flour)
Pete's bread pudding
Peppermint pinwheels