Polish Almond Tort Migdalowy Recipe

Almonds are popular throughout Eastern Europe, used in savoury and sweet dishes, particularly in Poland.  This rich cake is a wonderful afternoon tea treat.  Traditionally it should be made with three layers of sponge but it is realistically a lot easier to make just two layers.

Ingredients (serves 8)

75g ground almonds

225g soft butter

225g caster sugar

4 beaten eggs

150g self-raising flour

For the icing:

175g blanched almonds

9 tbsp fresh ground coffee brewed in 5 tbsp near-boiling water

150g caster sugar

90ml water

3 egg yolks

225g soft butter


Preheat oven to 190 degrees Celsius

Lightly grease and line two 7-inch round cake tins

Cream butter and sugar together in a bowl until pale and fluffy

Gradually add the eggs

Fold in ground almonds and flour, best to do this with a metal spoon

Divide mixture between two tins

Bake for 25 minutes until risen, firm to touch

Cool on wire rack

For the icing:

Put the blanched almonds in a bowl, pour over enough boiling water to cover, leave until cool, drain and roast for 6 to 8 minutes in oven on baking sheet until lightly browned

Make the coffee

Gently heat sugar and 90ml water in a heavy-based pan until dissolved

Simmer for 3 minutes until temperature reaches 107 degrees Celsius on a sugar thermometer

Put the egg yolks into a bowl and pour over the syrup

Whisk until very thick

Cream the butter until soft and gradually beat egg mixture into it

Strain coffee and beat into the icing

Use icing to sandwich cakes together and ice top

Press almonds onto top to decorate


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