Sticky almond cake, Tate Pastry Shop style (Torta de almendra) from The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito (page 253) by Alexandra Raij and Eder Montero and Rebecca Flint Marx

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IvyManning on June 24, 2016

    This recipe doesn't work, it's clearly not been tested. The exact size of loaf pan they recommend is full to over flowing. It says to bake until the cake is firm to the touch, 25 minutes, but it was liquid in the center well past 45 minutes. Then when it comes time to sprinkle 1 1/2 cups sliced almonds and 3/4 cup superfine sugar on top of the cake, there is nowhere to put all of it because the loaf pan is full. I followed the recipe exactly. I don't trust any of the other recipes now. What a fiasco!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.