Tarte de Amêndoa (Almond Cake)

By João, staff member and passionate about cooking at Hotel Albergaria do Calvario in Evora, Portugal

Portugal is the third largest producer of almonds in Europe, with the nuts coming from Alentejo, Douro and Algarve regions, principally. This recipe was kindly shared with us by João, one of the staff members of the hotel we use in Evora.

Enjoy it on our tour of Alentejo or try it at home as a delicious expression of Mediterranean cuisine!

Ingredients for dough (6 people):

• 1.5 cup (200 gr) all-purpose flour
• 1/2 cup (100 gr) butter
• 1 cup (200 gr) sugar (we used only 100 gr or 1/2 cup)
• 2 egg yolks
• 1 tsp baking powder (not in the recipe but we used it)

Directions:

• In a bowl, mix room-temperature butter with sugar, then mix in the eggs and finally the flour
• Wrap the dough in parchment paper and put it in the fridge for 20 mins
• Grease a cake pan with butter and lightly flour it, or use parchment paper instead
• Put the mixture into the cake pan and shape it with your hands to reach about 1/4 inch thickness
• Bake in the oven for 10-15 minutes at 360F
• Add the topping (see below)
• Bake again for another 10-15 minutes at 360F until ready

Ingredients for the topping:

• 1 cup (150 gr) peeled and sliced almonds 
• 1/2 cup (100 gr) butter
• 1/2 cup (100 gr) sugar (we used only 50 gr or 1/4 cup)
• 50 ml milk 

Directions:

• If you have only whole and unpeeled almonds, blanch them in boiling water for 5 mins. Then set aside or rinse with cold water and remove the skins, then coarsely cut them with a knife
• Put butter, milk, sugar and almonds in a pan and cook over medium heat
• Continue stirring for 10 mins or until the liquid is evaporated
• Set aside  

Bom apetite!