Torte alla mandorle
Ingredients
deeg
- 250 g Bloem
- 200 g Poedersuiker
- 125 g Boter
- 5 el Witte wijn
- 1 pcs Sinaasappel
- 250 g Amandelpoeder
- 2 dl Ricotta
- 2 pcs Eieren
- 50 g Suiker
- 3 tblsp Rozenblad water
- 4 leaves Citroenmelisse
- 1 tblsp Bakpoeder afgestreken
- 3 tblsp Bloem afgestreken
Instructions
- Blend all ingredients for the dough. Do not use extra liquid, but knead very well.
- Bring the dough to a baking pan and prick tiny holes with a fork. Bake blind for 10 - 15 minutes on 180ºC.
Filling
- Rasp the skin of an orange.
- Whisk the eggs and sugar until foamy.
- Blend with the ricotta, orange zestes and juice and almond powder. Finally add a little rose water and lemon balm.
- Seave the flour and baking powder in a bowl. Blend carefully with the ricotta mixture. Bring the filling on top of the bottom. Bake on 180ºC for another 20 - 25 minutes until the mixture is done and brown.
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