domenica 2 dicembre 2012

Torta alle mandorle e limone / Cake with almonds and lemon

250 gr di farina
400 gr mandorle a pezzetti
450 gr di zucchero granulato
3 uova
130 gr di burro
2 limoni interi
1 bustina di lievito
1 bustina di vanillina
1 pizzico di sale
miele al limone Rigoni di Asiago
zucchero a velo Zefiro di Eridania

Accendere il forno a 180°C e imburrare una tortiera circolare.
Spremere uno dei due limoni e mettere il succo a parte.
Sbattere il burro ammorbidito con 300 gr di zucchero in una ciotola fino ad ottenere un composto cremoso, dopodiché aggiungere le uova e il succo di limone. 

A questo punto incorporare, poco alla volta, la farina con il lievito e le mandorle a pezzettini, mescolando continuamente. 
Versare il composto nella tortiera e livellare.
Mettere in forno e cuocere per circa 40 minuti o fino a quando la superficie diventa dorata. 

Lasciare raffreddare la torta prima di trasferirla sul piatto di portata.
Nel frattempo preparare lo sciroppo al limone in questo modo: ridurre la scorza del secondo limone a listerelle sottili eliminando la parte bianca; spremere il limone. 

Misurare la quantità del succo di limone e portarla a 150 ml aggiungendo l'acqua necessaria. 
In un pentolino mettere il resto dello zucchero e il miscuglio di acqua e succo di limone; portarlo ad ebollizione mescolando continuamente aggiungendo un cucchiaio di miele al limone Rigoni di Asiago
Quando la miscela bolle aggiungere le scorzette e far sobbollire per il tempo necessario a far ridurre della metà lo sciroppo e a far caramellare la buccia del limone.
Spegnere il fornello e far intiepidire.
Disporre la torta sul vassoio e cospargerla di sciroppo e di scorzette caramellate su tutta la superficie.

Terminare con una leggera spolverata di zucchero a velo Zefiro di Eridania.


250 gr of flour
400 gr chopped almonds
450 gr of granulated sugar
3 whole eggs
130 gr of butter
2 whole lemons
1 pack of baking powder
1 pack of vanilla powder
1 pinch of salt

Rigoni di Asiago lemon honey
Zefiro icing sugar by Eridania

Preheat the oven to 180°C and butter a round cake pan.
Squeeze one of two lemons and put the juice aside.
Beat the softened butter with 300 grams of sugar in a bowl until creamy, then add eggs and lemon juice.
At this point, incorporating a little at a time the flour, baking powder and almonds into small pieces, stirring constantly.
Pour the mixture into the cake tin and level.
Place the cake into the oven and bake for about 40 minutes or until the surface is lightly golden.
Allow the cake to cool before transferring it onto a serving plate.
Meanwhile, prepare the lemon syrup in this way: cut the peel of the second lemon into thin strips by removing the white part; squeeze the lemon.
Measure the amount of lemon juice and bring to 150 ml by adding the necessary water.
In a saucepan put the remaining sugar and the mixture of water and lemon juice, bring to a boil stirring constantly adding a tablespoon of lemon honey by Rigoni di Asiago.
When the mixture boils add the thin pieces of lemon peel and simmer for long enough to reduce by half the syrup and caramelize the lemon zest.
Turn off the heat and let it cool.
Place the cake on the tray and sprinkle with lemon yrup and caramelized peels over the entire surface.
Finish with a light dusting of icing sugar Zefiro Eridania.


9 commenti

  1. Bellissima torta con tante mandorle e sopra sciroppo di limone e scorze. mi piace molo.
    salui, lyu

    1. Un profumo di agrumi infinito. Consigliata! :)

  2. Hola preciosa!!
    Me encanta tu blog por eso te sigo desde hoy mismo, me encantaría que pasaras por el mio y si te gusta te quedes para poder compartir cositas y no se quede solo en un mero mensaje un besazo y feliz día

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