Because this cake is so dense it will keep for several days, making it perfect for whipping out when someone drops in unannounced.
- 300 g (10½ oz/3 cups) almond meal
- 50 g (1¾ oz) coarse semolina
- 200 g (7 oz) unsalted butter, diced and softened at room temperature, plus extra for greasing
- 230 g (8 oz/1 cup) caster (superfine) sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 tbsp limoncello
- 45 g (1½ oz/½ cup) flaked almonds
- whipped cream, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180°C (350°F). Line and grease a 22-cm (8¾ in) springform cake tin.
2. Combine the almond meal and semolina in a bowl.
3. Place the butter and sugar in the bowl of a food processor and process for 4–5 minutes, scraping the side of the bowl every 30 seconds or so, until pale and creamy. Add one egg and process for a few seconds, until well combined, then repeat with the remaining eggs to make a light and fluffy batter.
4. With the motor running, gradually add the almond mixture until incorporated. Scrape the side of the bowl and add the vanilla and limoncello. Process for a few seconds to combine.
5. Pour the batter into the prepared tin. Scatter over the flaked almonds and bake for 40 minutes, or until the cake is golden and slightly risen, and a skewer inserted into the centre of the cake comes out clean.
6. Allow to cool for 10 minutes before removing the cake from the tin and transferring to a serving plate.
7. Cut into slices and serve with whipped cream, if you like. The cake will keep in an airtight container in the fridge for 2–3 days.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99