Torta frangipane alle mandorle

Yes, but blanched almond flour is finer and gives a smoother, slightly denser frangipane, while ground almonds with the skins keep more texture and a nuttier look. Either way, keep the 120 g and the tablespoon of flour that binds the mixture. If your almond flour feels very fine and the frangipane seems loose, chill it briefly before piping so the strips hold their shape.

That usually means the frangipane was too soft or too warm when piped, so it slid into the batter as the cake rose. The butter should be soft but not melted, and the mixture should hold a defined ridge when piped. If it looks runny, refrigerate it for 15-20 minutes, then pipe the strips onto the smoothed batter and leave the gaps as directed so the cake has room to rise between them.

The frangipane can be mixed a day ahead and kept covered in the fridge, then brought back to a pipeable consistency at room temperature before use. The cake batter, however, should be baked right away, since the baking powder starts working as soon as it meets the milk and eggs. You can also line the pan and weigh out the sliced almonds in advance to make assembly quick.

After 30-35 minutes the sliced almonds should be golden and the frangipane set rather than wet-looking; a skewer inserted into the plain cake area between the strips should come out with no raw batter. Because the almonds sit right on the surface, they colour before the centre is done. If they darken too early, lay a sheet of foil loosely over the top for the last part of the bake.

Keep it in an airtight container at room temperature for a few days; the ground almonds and butter in the frangipane help it stay moist. Refrigerating tends to dry out the crumb, so only do that if your kitchen is very warm. It also freezes well - wrap it whole or in slices, thaw at room temperature, and warm it briefly in the oven to crisp the sliced almonds again.