Torte alla mandorle

Cook Time 30 minutes
Total Time 30 minutes
Course Pastry
Cuisine Italian
Servings 8 pax



  • 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


  • 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.


  • 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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