Torta di Mandorla

I have nearly 3 pounds of almond flour at home.  These were leftovers from last November when I made so many Macarons for my nephew's birthday.  I was afraid they would go bad so I quickly searched for recipes requiring almond flour, thinking it has to be one for Almond Cake.  I love anything made from almonds, Macarons included.  I used to buy this almond tart at a local grocery and bakery in Corte Madera, but they don't have them anymore.

Gladly, I found this recipe for Torta di Mandorla (moist Almond Cake) and it's from one of my favorite recipe blogs. This blog is also where I got the recipes for my Lemon Pound Cake and Pumpkin Bread.

The cake turned out really good!  It was moist, very aromatic and light to the taste.  The best part of it though was the browned-butter glaze. It was head-spinning delicious! The nuttiness of the browned butter went amazingly well with the toasted almonds which I topped the cake with! I could eat the glaze by itself and I'd be happy!  Yes, it's that good!

The author of the blog, Julia, said this may be the best cake she's ever had! Maybe not for me. I've had better ones.  But this recipe is definitely a keeper. And the cake?  Definitely one that I'll make again and serve my guests with!