Grandma's Almond Cake Torta Di Mandorla

The Sweetest Tradition

ONE FAMILY’S CLASSIC HOLIDAY RECIPE WITH A MODERN TWIST

RECIPE AND PHOTOGRAPHY BY THE PARTY PARADE

We know the holiday season has arrived when the rich scent of Grandma Josephine’s delicious almond cake fills the kitchen. Every year our family waits for a taste of this warm Torta di Mandorla straight from the oven. She makes her bundt cake with a classic royal icing drip, so we decided to honour the simplicity of her tradition while adding a fun and modern topper to make it extra beautiful.

GRANDMA’S ALMOND CAKE TORTA DI MANDORLA

For the cake, you will need:

• 21/3 cups ground almonds

• 13/4 cups of sugar

• 150 grams of salted butter at room temperature

• 1½ cups of all purpose flour

• 7 eggs, yolk & whites separated

• Bertolini Lievito Vaniglinato 16 gram Packet (Vanilla Flavouring)

• 1 shot of run

For the cake decor, you will need:

• 1 mini gingerbread house kit

• 2 cups of icing sugar

• 1/4 cup melted butter

• 2 tablespoons tbsp of half & half

• 1 teaspoon vanilla

• Fresh or dried greens & flowers

1. Bake cake according to Grandma Josephine’s recipe. For the full recipe visit leons.ca/helloholiday.

2. While your cake is in the oven, build your mini gingerbread house according to box instructions

3. Make a powdered sugar glaze by sifting icing sugar, and mixing in the melted butter. Stir until combined, then add half and half and vanilla until smooth.

4. Once cake has cooled, pour glaze over bundt cake.

5. After the glaze has dried, place your gingerbread house on the cake and embellish with greens and flowers.