torta di noci e mandorle
for 8–10
200 g walnuts, shelled weight, finely chopped
380 g whole blanched almonds, finely ground
380 g unsalted butter, softened, plus extra for the tin
100 g plain flour, plus extra for the tin
380 g caster sugar
3 vanilla pods, very finely chopped
5 large, organic free-range eggs
½ teaspoon baking powder
125 ml Amaretto (apricot and almond liqueur)
icing
200 g bitter-sweet Callebaut chocolate, with a minimum of 70% cocoa solids
50 g unsalted butter
Preheat the oven to 160°C/325°F/Gas 3. Butter and flour a 25 cm cake tin.
Beat the butter and sugar together until pale and light. Stir in the ground almonds and vanilla pods. Beat in the eggs, one at a time. Fold in the walnuts, flour, baking powder and finally the Amaretto. Spoon into the prepared tin and bake in the preheated oven for 1¼ hours or until set. Allow to cool on a cake rack.
Melt the chocolate and butter in a bowl over simmering water until liquid. Use a hot wet knife to spread over the cake.