Shape directly on baking paper and keep the body an even thickness. Press the almonds and raisins gently into the dough before baking. For a larger selected quantity, form additional cakes of similar thickness rather than making one much thicker coil; extra trays extend the baking time.
Make ahead Bake early enough to let the cake cool before moving or slicing it. The half-hour cooling allowance is a planning estimate and may take longer. Keep the finished cake covered once cold, and leave the final plate arrangement until it can be lifted without bending.
Torciglione: Umbria’s Almond Christmas Cake
Total 1 hr 30 min · Prep 20 min · Cook 40 min · Serves 8
Method
Heat the conventional oven to 160°C and line a baking tray with baking paper. Separate the eggs and whisk the whites until firm.Heat the conventional oven to 325°F and line a baking tray with baking paper. Separate the eggs and whisk the whites until firm.
Beat the yolks with the icing sugar, rum and finely grated lemon zest. Mix in the almond flour and wheat flour.
Fold in the whipped whites gradually, working from the bottom upwards until evenly combined.
Shape on the paper into an open coil, keeping the body an even thickness, with a broader head and a narrowing tail. For larger quantities, make additional coils of similar thickness.
Press blanched almonds and a few raisins along the back. Use two raisins as eyes on each cake; finish with small sprinkles and pine nuts if using.
Bake at 160°C conventional for about 40 minutes, until lightly golden and set. Bake extra trays separately if needed.Bake at 325°F conventional for about 40 minutes, until lightly golden and set. Bake extra trays separately if needed.
Leave on the tray until cool enough to lift without bending. Transfer carefully to a platter and slice once cool.
Equipment
- Electric whisk
- Mixing bowls and spatula
- Baking tray and baking paper
- Fine grater
- Kitchen scale
- Wide spatula for lifting
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