Go Back
5 from 1 vote
Almond Lattice Cake (Imotska Torta)
Almond Lattice Cake
Almond Lattice Cake (Imotska Torta) - made with thin crust and rich almond filling with amazing taste of oranges, lemon, cinnamon and nutmeg.
  • 240 g (8.5 oz or about 2 cups) all-purpose flour
  • 120 g (1 stick + 1 tsp or 1/2 cup) butter
  • 2 egg yolks
  • 1 tsp sugar
  • a pinch of salt
  • a pinch of baking powder
  • 1/4 tsp vanilla
  • 1/4 tsp rum
  • 1 Tbsp sour cream
  • 1/4 cup water (or less)
  • peeled almonds, cut into halves (for decoration)
  • 3-4 knobs butter
  • 4 eggs, whole
  • 400 g (2 cups) sugar
  • 400 g (14 oz) almonds, ground
  • zest from 1 orange and 1/2 lemon
  • 1 Tbsp dark rum
  • 1/2 tsp cinnamon
  • a pinch of nutmeg
  1. CRUST: Place flour, butter, egg yolks, sugar, salt, baking powder, vanilla, rum and sour cream into a bowl. Knead to make a soft dough, adding water little by little, as necessary. Roll it out the dough and place it into 27 cm (10 inch) round tart pan (there is no need to butter the pan or use baking paper), pressing gently to fit. Let some dough hang over the edges. Put filling inside. Cut off excess dough.
  2. Knead cut-off dough together to form a ball. Roll it out into a thin circle. Cut the circle with a pastry wheel into 1/2 inch strips. Place strips over the dough to form lattice. Poke each intersection of strips with a tooth pick to form a small hole. Insert an almond half into each hole. Place knobs of butter over the top of the cake.
  3. FILLING: Mix eggs with sugar for about 2 minutes or until frothy. Add orange and lemon zest, rum, cinnamon and nutmeg. In the end, add ground almonds to get thick mixture.
  4. BAKING: Place the cake in 175 C (350 F) hot oven, then immediatly lower the temperature to 150 C (120 F). Bake for about 60-70 minutes. If cake starts browning too quickly, cover with aluminum foil or baking paper to prevent it from burning.
  5. Let cool completely. Serve lightly sprinkled with powdered sugar.