Galician Almond Torte

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         FOOD FUNNY
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Thanks to Rosemary Zwick for this language lesson:

Buffet is a French term. It means "get up and get it yourself."

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            TODAY'S RECIPE
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This sweet treat from the northwestern part of Spain is usually
decorated with a stenciled cross of Santiago de Compostela on the top.

Galician Almond Torte (Torta de Almendras Santiago)

1 lb (450 g) blanched almonds
10 Tbs (150 ml) butter
2 cups (500 ml) sugar
6 eggs
1 1/4 cups (375 ml) all-purpose flour
Juice and grated zest of 1 lemon
Powdered (confectioner's) sugar

Toast the almonds in a preheated 350F (180C) oven until light golden
brown. Process in a food processor until finely ground. Beat the butter
and sugar together until light and fluffy. Beat in the eggs one at a
time. Add the flour, ground almonds, and lemon zest and stir just until
mixed. Pour into a greased and floured spring-form pan and bake at 350F
(180C) until a knife blade inserted in the center comes out clean, about
1 hour. Cool for 15 minutes, then pour the lemon juice over the surface.
Remove from the pan and cool on a rack. Dust with powdered sugar before serving.
Serves 10 to 12.
Received on Wed Dec 5 16:32:48 2007