I found this recipe on line somewhere for an almond cake but it was in British measurement and oven temp. I did some math and measuring; a lot of number changing and a bit of guessing. I gave it a whirl; made some minor changes to amounts, simplified a bit and added some almond extract for more flavor. And it turned out so delicious. More of a torte in my mind so that’s what I am calling it. Next time I think I will use a slightly smaller spring-form pan; an 8 inch rather than the 9 inch I made it in. That will make it thicker; might have to bake it longer. Otherwise; perfect dessert treat: tender with a delicate almond flavor. The coconut is a back note but I liked it in there. Just sweet enough for us. You can add another quarter cup of sugar if you are mad for sweet…
I wasn’t planning to blog this so I took no pictures. This is the last slice left 24 hours after it was baked. Went fast…definitely a keeper recipe! Next time I will snap a shot of the whole torte and some pictures of the process of making it.
Almond Torte – serves 6-8
11 Tbsp. butter; melt it and let it cool to room temp. Plus a tsp. to butter the pan.
1 ½ cups almond meal plus a Tbsp. to coat the buttered pan
2/3 cup sweetened coconut, flaked
¼ tsp. sea salt
1 cup sugar
4 eggs, room temperature
1 tsp. vanilla
½ tsp. almond extract
3 Tbsp. sliced almonds
Heat oven to 350 degrees. Place shelf in center of oven.
Melt the butter and let it cool. I did that in my microwave. Butter a 9 inch spring-form (8 will work too) on bottom and first inch and a half up the sides and then dust with almond meal; about a Tbsp should do it.
Mix almond meal, coconut, sea salt in a large bowl. In a smaller bowl beat the eggs until frothy; add almond extract and vanilla extract. Add the cooled butter. Mix. Add to dry ingredients. Mix well with whisk. Pour into prepared pan. Sprinkle the sliced almonds over the top evenly. Bake 35-40 minutes.
Top should spring back lightly when touched, lightly browned. You can dust with powered sugar but I liked the look of it plain. Guessing it could be yummy with a scoop of vanilla ice cream. Cover to store leftovers; doubt they will last long. Enjoy!
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