Almond Sweet Altino Pepper Torta

Product Description

Makes one 8-inch Cake

Perfect for breakfast or afternoon tea, this cake is savory, sweet, and sophisticated.

INGREDIENTS

• ¾ cup Le Ferre Orange Infused Extra Virgin Olive Oil
• 6 Eggs, room temperature, separated
• ½ cup granulated sugar
• 2 cups Almond Flour
• 1/3 cup Molino Verrini “00” Flour
• 3 tablespoons Fior di Maiella Smoked Dried Sweet Pepper Powder
• ½ teaspoon Casina Rossa Saffron & Salt
• 1/8 teaspoon Cream of Tartar
• Confectioner’s Sugar
  
  

DIRECTIONS

1. Preheat the oven to 350°F.
2. Liberally butter an 8-inch cake pan, and line the bottom with parchment paper.
3. Place EVOO and egg yolks in a mixing bowl, whisk to combine then stir in sugar.
4. Sift almond flour, “00” flour, smoked pepper powder, and Saffron & Salt together. Mix into the egg yolk and EVOO mixture.
5. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment.
6. Start mixing at a low setting, gradually increasing speed until egg whites form stiff peaks.
7. Gently fold one-third of the meringue into the flour mixture until just mixed, continue adding the meringue one-third at a time until combined; don’t over-mix.
8. Pour batter into the prepared cake pan and bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean. Allow cooling before removing from pan.
9. Transfer to a serving dish and dust with confectioner’s sugar.

Buon Apettito!