SEMOLINA ALMOND TORTA
Steps:
- 1. Preheat the oven to 350 degrees. Spray a 10 inch round cake pan or a 9 by 5 inch loaf pan with vegetable oil spray, then line with parchement paper. Spray the parchment paper. Pour the 1/4 cup sugar imnto the pan and tilt to coat the bottom and sides. Knock out the excess sugar. 2.In a stan mixer fitted with the paddle attachment, combine the almond paste and the 1 1/4 cups sugar. Beat on Med low speed until the paste is pulverized and completely mixed with the sugar about 5 minutes. Dont skimp on this mixing time,or the almond paste or the almond paste will sink to the bottom of the cake during baking. 3.Add the butter,and cream until light and fluffy. 2 to 3 minutes, stopping once or twice to scrape down the bowl. Reduce the mixer speed to low and add the vanilla extract. Add the eggs one at a time stopping to scrape down the bowl after every addition. Beat for 2 minutes after the last egg is added. 4. In a seperate bowl, combine the semolina,almond and all the all purpose flours, baking powder and salt. Stir with a whisk to blend. With the mixer on low speed,add all the dry ingredients at once and beat until blended. 5. Remove the bowl from the stand mixer and with a spatula give it a few turns, scraping the bowl to make sure no dry ingredients are hiding at the bottom. Pour the batter into the prepared pan, scraping out the bowl. Spread the batter evenly in the pan and give the pan a light tap on the counter to coax any air bubbles from the batter. 6.Bake for 40 minutes, rotating the pan after 25 minutes, or until the cake is golden brown and has pulled away slightly from the sides of the pan. Remove from the oven and let cool on a wire rack for 1 hour. Serve with fresh fruit, whipping cream and dust the top of the cake with powdered sugar.
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