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Spanish Galician Almond Torte (Torta De Almendras Santiago)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)174.1752
Energy (kCal)2327.0676
Carbohydrates (g)161.461
Total fats (g)112.7807
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toast the almonds in a preheated 350 degrees oven until light golden brown. Process in a food processor until finely ground. | 2. Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the flour, ground almonds and lemon zest and stir just until mixed. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour. | 3. Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack. Dust with confectioners' sugar before serving. Serves 10 to 12. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond powder 1 lb blanched skinless 403.4676 0.0 89.7602 2.2667
    butter 10 tablespoons 855.0 39.285 26.715 72.0
    sugar 2 cups granulated 639.6 120.016 20.02 9.984
    egg 6 429.0 2.16 37.68 28.53
    purpose flour 1 1/4 1/4 403.4676 0.0 89.7602 2.2667
    lemon zest 1 grated 403.4676 0.0 89.7602 2.2667
    confectioner ' sugar 403.4676 0.0 89.7602 2.2667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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