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Good Afternoon Apprentice
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Filed Under DessertsAlmonds
Almond Torte
Greek Greek
Shared by: Esther R.

3/4 cup Butter
1/4 cup Sugar
1 tablespoon grated Orange rind
2 large Egg yolks
3 cups All-purpose flour
1/4 teaspoon Salt
1/2 cup Caster sugar
1/4 teaspoon Almond essence
1/2 teaspoon Baking powder
2 cups Ground almonds
6 large separated Eggs
8 sheets Phyllo dough
1/4 cup Unsalted butter
2 cups Granulated sugar
1 cup Water
1 teaspoon Lemon rind
2 teaspoons Lemon juice
1 piece Cinnamon stick

Note: Also known as Kopenhai

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Expert


Bake


30 Minutes


1 Hour


1 Hour 30 Minutes

Note: Also known as Kopenhai



Average Rating:

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Preheat oven to 350°F / Gas Mark 4

Cream butter, sugar and grated orange rind until light and fluffy; beat in 2 egg yolks. Sift 1 cup flour and salt into butter mixture to form a soft dough.

Lightly grease a round 12 inch baking dish or a 10 x 12 inch baking dish. Put pastry in dish without rolling and press it over base and sides with your fingers. Even out the bottom by rolling with a straight-sided glass. Bake at 350°F for 15 to 20 minutes until lightly coloured. Remove and cool.

To make almond filling, beat remaining 6 egg yolks, caster sugar and almond essence until thick and light. Sift 2 cups of flour with baking powder and combine with ground almonds. Fold this lightly into beaten egg yolks.

Beat egg whites until stiff but not dry and fold lightly into almond mixture. Pour into pastry-lined dish.

On a flat surface butter a phyllo pastry sheet, top with another and butter. Continue until all sheets are used. Leave a top sheet unbuttered. Carefully lift onto top of almond filling and trim edges to line up with pastry crust, using kitchen scissors. Brush top with remaining butter. With a sharp knife or razor blade make slits through the top 2 or 3 sheets running the length of the dish.

Bake at 350°F 45 minutes until top is golden and filling is set.

Meanwhile dissolve sugar in water over medium heat, add lemon rind, lemon juice and cinnamon bark and bring to the boil. Boil for 10 minutes, strain and cool.

When torte is cooked, cut slits in pastry down to the bottom crust. Pour cooled syrup over hot torte. Cut diagonally to give diamond-shaped pieces for serving.





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