This classic dessert from Madrid is one of my best memories of late night tapas. This torte is moist and irresistibly almondy and delectable paired with strawberry salsa and a glass of sherry! This easy recipe is even an quickly become gluten-free, simply substitute buckwheat flour for all-purpose. This recipe serves 8. Enjoy!
INGREDIENTS FOR CRUST
1 large organic egg
2/3 cup sugar
1 ½ cups buckwheat or all-purpose flour
INGREDIENTS FOR FILLING
4 large organic eggs
1 ¼ cup sugar
Zest from 1 lemon
2 ½ cups almonds
INGREDIENTS FOR STRAWBERRY SALSA
16 oz sliced strawberries
1 tablespoon sugar
1 tablespoon fresh lemon juice
PREPARATION FOR CRUST
In a large bowl, beat the egg and sugar with one tablespoon hot water with a whisk until creamy.
With a spatula, slowly fold in flour until dough is just formed and no longer sticks to the sides of the bowl. Add more flour if necessary.
Cover with plastic wrap and place in fridge while making filling.
Preheat oven to 350°F.
Roll out dough onto a floured surface, then fit into a well-greased or parchment lined 9-inch baking dish or pie pan.
Prick bottom with a fork and then pour filling onto base.
Bake for about 30 minutes, or until the torte is golden brown.
Allow torte to cool in the pan, then transfer to a serving dish.
Decorate with powdered sugar or strawberry salsa as desired.