30
nov
E per chi magari se lo stava appunto chiedendo, così, decisamente a tempo perso, ma anche per tutti quelli che addirittura non riuscivano nemmeno a dormirci più la notte: ebbene sì, dopo la torta caprese al limone, dato il periodo decisamente propizio, nel caso v’andasse di sperimentare anche la versione all’arancia, prego, accomodarsi pure da questa parte che il dolcino merita davvero! :-) E sulla questione gluten free, bè, visto che giusto l’altro giorno inciampavamo goffamente in un non so che di vegano, ci terrei a precisare che non sono sotto l’effetto di alcun incantesimo particolare o modaiolo che sia, semplicemente è andata così. Come la caprese originale del resto, gluten free senza manco saperlo ;-) Buon lunedì!!! :)))Torta di mandorle all’arancia (gluten free)
3 uova (150 g)
150 gr di zucchero semolato
200 gr di mandorle spellate
1 arancia non trattata
100 gr di burro fuso
15 g di fecola di patate
1 cucchiaino di lievito per dolci
1 pizzico di sale
4 cucchiai di liquore all’arancia
2 cucchiaini di zucchero a velo non vanigliato
Tostare le mandorle in forno caldo per una decina di minuti, quindi frullarle molto finemente. Montare a lungo le uova con lo zucchero semolato ed un pizzico di sale: deve risultare un composto gonfio e sodo. Con una frusta a mano, unire delicatamente la farina di mandorle, il burro fuso e freddo, la fecola setacciata con il lievito e la scorza grattugiata dell’arancia: procedere con movimenti dal basso verso l’alto per non smontare il composto. A questo punto, aggiungere il liquore. Foderare uno stampo apribile da 22 cm con della carta da forno e versarvi il composto. Cuocere a 180 gradi per 30 minuti. Estrarre dal forno e bagnare interamente con il succo filtrato dell’arancia addolcito con due cucchiaini di zucchero a velo. Lasciarla nello stampo fino al completo raffreddamento, quindi, sformare eliminando la cerniera laterale e lasciar riposare ancora qualche ora prima di servire.
English, please!!!
Orange & almond cake (gluten free)
3 eggs (150 g)
150 g caster sugar
200 gr of peeled almonds
1 orange untreated
100 gr melted butter
15 g of potato starch
1 teaspoon baking powder
1 pinch of salt
4 tablespoons orange liqueur
2 teaspoons icing sugar
Toast the almonds in a hot oven for about ten minutes, then blend finely. Whip the eggs with long granulated sugar and a pinch of salt: it must be composed of a swollen and hard. With a whip in his hand, gently combine almond flour, melted butter and cool, the starch sifted with baking powder and the grated rind of orange: proceed with movements from the bottom up so as not remove the compound. At this point, add the liqueur. Line a mold can be opened by 22 cm with baking paper and pour the mixture. Bake at 180 degrees for 30 minutes. Remove from oven and bath all with the filtrate of the orange juice sweetened with icing sugar. Leave it in the mold until cooled completely, then remove from the mold by removing the hinge side and let stand a few hours before serving.
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