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  • Almond Sweet Altino Pepper Torta
  • Almond Sweet Altino Pepper Torta
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Almond Sweet Altino Pepper Torta

Product Description

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

Makes one 8-inch Cake


  • ¾ cup Le Ferre EVOO with Orange
  • 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 Saffron & Salt
  • 1/8 teaspoon cream of tartar
  • Confectioner’s sugar


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