Italian Almond Torte with Blood Orange Mascarpone Drizzle

Allergens

Eggs, Dairy

Ingredients

• 1 1/2 cups almond flour
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 6 large eggs, separated
• 1 teaspoon orange zest
• 1/2 cup unsalted butter, melted and cooled
• For the Blood Orange Mascarpone Drizzle:
• 1 cup mascarpone cheese
• 1/4 cup blood orange juice
• 1/4 cup powdered sugar
• 1 teaspoon orange zest

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, sugar, and salt. Add egg yolks and orange zest, mixing well. Stir in melted butter.
3. In another bowl, beat egg whites until stiff peaks form. Gently fold them into the almond mixture.
4. Pour the batter into the prepared pan and bake for 35 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
5. For the Blood Orange Mascarpone Drizzle, whisk together mascarpone cheese, blood orange juice, powdered sugar, and orange zest until smooth.
6. Once the torte is cooled, drizzle with the Blood Orange Mascarpone Glaze.

Chef’s Insight

For an extra touch, use a fine-mesh sieve to dust the top of the torte with powdered sugar just before serving.

Notes

Serve this exquisite dessert at your next brunch for a touch of Italian indulgence.