ItalianMedium · Room Temp
Almond Flour Torta with Fennel and Citrus
A rustic Italian torta where nutty almond flour meets the anise warmth of fennel and bright citrus zest, bound with honey and butter into a tender, golden cake.
Prep
20 min
Cook
32 min
Total
52 min
Method
1
Preheat your oven to 175°C. Line the base of a 22cm springform pan with parchment paper and lightly grease the sides with a touch of butter.
2
In a large bowl, whisk together almond flour, baking powder, salt, and nutmeg until evenly combined.
3
In a small saucepan over low heat, melt the butter and set aside to cool slightly for 2 minutes.
5
6
Pour the wet mixture over the almond flour mixture. Using a wide spatula, fold gently from the bottom up until just combined — do not overmix.
7
8
Trim the fennel bulb and chop 2 tablespoons of the tender inner fronds (reserve the rest for garnish). Fold the chopped fronds into the batter.
9
Pour the batter into the prepared springform pan and smooth the top into an even layer.
10
Bake on the middle rack for 28-32 minutes, until the top is deep golden and the edges pull slightly away from the pan. A skewer inserted at the center should emerge with moist crumbs, not wet batter.
11
Cool in the pan on a wire rack for exactly 10 minutes. Run a thin knife around the edge, release the spring, and slide onto the rack to cool completely.
12
13
Slice with a sharp serrated knife and serve at room temperature. The torta holds beautifully for 2 days stored covered at ambient temperature.
C
Nutri-Score
Fair balance
A–E · lower is better · score 10
Calories
523
per serving
High in saturated fat · 12gCalorie-dense · 523 kcalHigh in fibre · 9g
Protein
16g
Carbs
24g
Fat
44g
Sat. fat
12g
Fiber
9g
Sugar
13g
Sodium
249mg
Gluten FreeGrain FreeHigh FatLow CarbVegetarianAnti InflammatoryDiabetesGut HealthHeart HealthyImmunity SupportOsteoporosisWeight ManagementBalanced FatHigh FiberLow GlycemicMindful SugarWhole Foods
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.3
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.2m³
Land
20Pt
Runoff
0.05g P
Butter drives 47% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
3
Umami
5
Sweet
3
Salty
4
Sour
2
Bitter
1
Spicy
Textures
CrumblyMoistTender
Aromas
AniseCitrusHerbalNutty
Kitchen Equipment
Primary Tool
OvenOvenSmall SaucepanSpringform PanCutting BoardFine Mesh SieveMicroplane ZesterMixing BowlParing KnifeSeparate Mixing BowlSerrated KnifeWhiskWide Silicone SpatulaWire RackParchment Paper
Safety & Storage
Allergen Warning
This torta contains tree nuts (almond flour), dairy (butter), and eggs. Always inform guests of allergen content before serving. Use separate preparation surfaces and utensils when avoiding cross-contact with allergen-free dishes.
Cooking Temperature
Bake at 175°C (347°F) on the middle rack. Verify oven calibration with an independent thermometer — ovens can run 15-25°C off. The skewer test (moist crumbs, not wet batter) confirms proper doneness without overbaking.
Handling
When melting butter, use low heat and do not let it boil or brown. Cool for 2 minutes before streaming into the egg mixture to prevent scrambling. Fold batter gently from the bottom up to preserve air structure.
Cross Contamination
Almond flour can trigger severe reactions in tree nut allergies. Store, measure, and mix separately from allergen-free items. Clean all bowls, whisks, and spatulas thoroughly between uses.
Storage
The torta holds well for 2 days at ambient temperature covered. For longer storage, wrap tightly in plastic wrap and refrigerate up to 5 days. Bring to room temperature before serving for best texture.
High Risk Population
Eggs in this recipe are not fully cooked to pasteurization temperature. For pregnant individuals, elderly, or immunocompromised guests, use pasteurized liquid eggs as a substitute.
Equipment Safety
Run a thin knife around the springform edge before releasing. Allow 10 minutes cooling in pan before releasing spring to prevent the base from sticking and causing injury or cake damage.
Pro Tips
Technique
When folding the wet into the dry, think of stirring a pot of minestra — wide spatula, gentle arcs from the bottom up, then stop. The batter wants to come together without resistance; overwork it and the crumb becomes tight, and this torta should be tender, like a good conversation.
Substitution
If your honey is particularly robust, a milder acacia honey works beautifully here, though any good raw honey will do — what matters is that it is honey, not some amber-colored approximation.
Storage
This torta keeps beautifully at room temperature for two days, covered loosely with parchment. The flavors actually improve overnight as the fennel and citrus settle into quiet harmony. Do not refrigerate it — cold air is the enemy of its tender soul.
From the chef
In Mantua, we learned that the finest dolci rarely need to shout — they arrive quietly at the table and earn your trust with every bite. This torta is such a thing: almond flour and honey doing their patient work, fennel fronds whispering of the garden, citrus zest catching the morning light. It reminds me of those unhurried mornings when the air was still cool and everything felt possible, when we trusted simple ingredients to speak for themselves.
TagsAlmond FlourCitrusFennelRusticHoney SweetenedGluten FreeButterEggs
AllergensTree NutsMilkEggs
Source: generated · June 13, 2026