flourless almond porto cake

Flourless Almond and Porto Cake

ApricotCakeEP105

Flourless Almond and Porto Cake

Pastel de Almendras con Porto

Recipe Yield

12 to 15 servings

Cooking time

40 minutes

Rate this recipe

4 from 4 votes

Ingredients

  • 2 cups slivered almonds
  • 3/4 cup sugar
  • 4 eggs
  • 1/2 cup butter at room temperature
  • 1 tbsp vanilla extract
  • 1 tbsp Porto wine optional or more to taste
  • 1/4 cup apricot marmalade
  • 1 tbsp lime juice freshly squeezed
  • 1/4 cup sliced almonds lightly toasted
  • Whipped cream optional
  • Fruit of your choice optional (I love it with berries!)

To Prepare

  • Butter a round 9 to 10 inch spring-form pan, and cover the bottom of the pan with parchment paper.
  • Preheat the oven to 350 degrees.
  • Place the almond and sugar into a food processor. Pulse until finely ground. Crack the eggs on top of the mixture. Pulse until well combined. Stir in the vanilla extract and Porto wine, if you will use it. Drop in the butter chunks, and process until smooth and thoroughly combined.
  • Pour the batter into the cake pan. Place on a rack in the middle of the oven and bake for 30 minutes. The top will be nicely tanned, the cake will feel springy to the touch and a toothpick should come out clean if inserted in the cake.
  • Remove from the oven and let the cake cool for 10 to 15 minutes. Unmold the cake, invert onto a platter and remove the parchment paper. Invert the cake again onto another platter to have the top of the cake right side up.
  • In a small saucepan, mix the apricot glaze with the lime juice. Set over medium heat and simmer for a couple minutes, just until it dissolves.
  • With a brush, spread the apricot glaze on the outer circumference, about 1 to 2 inches in depth, on the top of the cake. Sprinkle the glazed area with the toasted almonds. You may serve the cake with whipped cream on the side, or on the top of the cake. Any fruit of your choice will be lovely too!

Comments

8comments inFlourless Almond and Porto Cake

  1. Noreen

    May 03

    Should I use salted or unsalted butter?

    1. Pati Jinich

      May 10

      You should use unsalted butter. Enjoy the cake, Noreen!

  2. Edgar

    Nov 27

    Hola Pati,

    If I were to have almond flour already, am I able to use that instead of grinding slivered almonds? If so, do you know approximately how many cups of almond flour I can use as a substitute?

    Muchas gracias!

    1. Pati

      Nov 29

      Sure you can use almond flour, Edgar! Use about 1 1/2 cups.

  3. Gloria

    Jan 22

    Pati,
    I want to make this yummy looking cake. But what is Porto and where do you find it, also where can I find Mexican crema?
    I love your show, you are so kind and really enjoy seeing your sons.

    1. Pati

      Jan 23

      Oh it’s a type of wine…also called port. You can find it in most stores. For Mexican crema try your super market or at your local Latin or International market. You can substitute it with Crème Fraîche. Enjoy the cake!

  4. Norma Nocero

    Nov 12

    also the pecan flour less chocolate cake recepie ? i woul love that recepie also thank you

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