Jeri’s Fabulous Almond Torte
A celebration of almonds in a dense, almond torte, this simple yet elegant dessert requires just a few ingredients! The top of it has a lovely crunch, with the rest of the torte all soft and chewy and wonderful.
Last week my friend Jeri said to me, with excitement in her eyes, “Ann I made a torte cake!” Jeri doesn’t cook very often, and I totally love it when she does because she always tells me about it, so when she brought this Almond Torte to work, of course I had to try it. She asked me what she should call it … I responded, “I would call it delicious!” and begged her to send me the recipe.
Luckily, she obliged, because I thought this would be the perfect dessert to bring to my parents’ place for Easter. Saturday morning before Easter I woke up early, excited for the day. I looked at the clock and decided there was enough time to make the torte before yoga! Then we could hop in the car right after yoga and head up to see the family. This was my plan …
Well, things didn’t work out quite like I planned. On my first try, in my rush to get the torte done quickly, I under-cooked the torte, mistaking the brown on top for “done” without doing the toothpick test. It was absolutely gorgeous when I took it out of the oven, but when I tried to move it to a plate, the middle of the torte fell out all over the floor, spilling everywhere. The edges were perfectly delicious, but I had to throw the middle of the torte away.
What I didn’t realize was that some of the torte batter had gotten on my pants as well. I didn’t discover this until I was at yoga, and it got all over my yoga mat, and my nose was dripping because I had just rinsed it with my Neti pot, so the goop all over my mat did NOT appear to be cake batter at all. I made a feeble attempt at cleaning it up with a Kleenex but totally failed because my pants still had plenty of goop all over them. It was awful!
I somehow survived the embarrassment of yoga class, went home and remade the torte, this time making sure to bake it long enough and even after employing the toothpick test, I cooked it a little longer, just for good measure. The second torte came out absolutely perfect. Nice and firm, as it should be. It was easy to peel off the foil and put it on my cake stand for photos.
We didn’t hit the road until noon, but my son wasn’t really ready to go until noon anyway. Everything worked out fine in the end. And the torte was very well received, even by my youngest nephew, who didn’t think he’d like it, but once he gave it a little nibble, he tossed back his head and gobbled up the whole piece and asked for another. I had some left over to share at work, too, and received several compliments. Thank you, Jeri, for introducing me to this fabulous almond dessert!
- 3/4 cup butter (1 1/2 sticks), melted
- 1 1/2 cups sugar
- 2 eggs
- 1 Tablespoon almond extract
- 1 teaspoon real vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups white whole wheat flour
- 1/2 cup almond flour
- Raw sugar (turbinado sugar)
- Almond slices, toasted
- Preheat the oven to 350 F. Line a 9 or 10-inch round (or square) pan with foil, then spray with cooking spray or brush with oil and then dust with flour.
- In a medium microwave-safe mixing bowl, melt the butter in the microwave, then stir in the sugar. Use a mixer to beat in the eggs until the mixture is thick and yellow.
- Add the extracts and salt and beat a little more to mix, then stir in the flours to make a thick batter. Pour the batter into the prepared pan and sprinkle the top with raw sugar and almond slices.
- Bake at 350 for 30 - 45 minutes or until a toothpick inserted in the center comes out completely clean. Let the torte cool, then remove the foil and set on a serving plate. Cut and enjoy!
I recommend cutting this torte into small squares, not a wedge as shown in the photos, as it is quite rich. A small piece is all you need.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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