Table of Contents
Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2 x 3 1/4 inches)) with margarine and sprinkle with flour. In a food processor grind the almonds until they become a fine powder; set aside. In an electric mixer, beat on medium speed the eggs with the sugar until obtain a creamy mixture.
Gently pour it all into your pan and bake. This Portuguese almond torte, known as Bolo de Amêndoa, is made with almonds, lemon zest, and cinnamon to create a rich, flourless, dense, and gluten-free torte that’s a Portuguese favorite. Want it? Click it. Position the rack in the middle of the oven and crank the heat to 350°F.
Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2 x 3 1/4 inches)) with margarine and sprinkle with flour. In a food processor grind the almonds until they become a fine powder; set aside.
Buzz the almonds and 1/4 cup sugar in a food processor until the consistency of fine cornmeal. Really lean on that button to make sure the almonds are as finely chopped as possible. Add the butter and pulse to combine. Set aside.
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