The name translates (roughly) to Rich Almond Tart, although it is more of a cake than a tart (no pastry). It is quite dense and very moist and doesn't rise very much, so don't panic and think it doesn't work! The recipe was a free one from the people who make Olivio, which is an olive oil spread available here in the UK. NB: I have used Margarine spread in the recipe as it wouldn't accept Olivio and there didn't seem to be an alternative on the list. Make sure you use something that will withstand baking, not all margarines will.