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This Almond Torte has the perfect combination of an inside of sweet, chewy goodness and a topping of sweet, crunchy, almonds.
Why You’ll Love This Recipe!
Last week I got a text from a friend of mine. She wanted my address to mail me a almond torte that she wanted me to try to recreate. To quote her text: “I’m DYING to figure out the recipe to this. I LOVE this pastry thing because it reminds me of my grandmother who I swear used to make this.” The torte was made by a friend who wasn’t giving up the recipe! Her package arrived two days later via Priority Mail.
I did a little Googling and came up with a couple of recipes I thought might be close and set to work. Lucky for me I hit it on the head the first try! All of the recipes had basically the same ingredients. I just did a little tweaking.
Ingredients Needed
- Sugar. Granulated sugar
- Flour. All purpose unbleached flour
- Eggs. I always use large eggs
- Butter. Use salted butter, not unsalted butter as there is no other salt in this recipe.
- Almond Extract. This is important, don’t substitute!
- Almonds. Use sliced almonds
How to Make a Torte
- Beat butter in mixer until creamy in a large bowl or a stand mixer with a paddle attachment.
- Add in sugar and mix until fluffy.
- Add in flour mixture and mix just until combined. There is also no baking soda or baking powder. It is a thick batter.
- Place batter into a lightly greased 9-inch springform pan. Line bottom of pan with parchment paper and lightly spray it.
- Sprinkle top with sliced almonds and sugar.
- Bake at 350 degrees F oven for 35 minutes then cover with foil and back for another 5-7 minutes.
- Cool in pan for 10-15 minutes and then remove the sides of the pan.
Cooking Time is Crucial!
The trick with this recipe was getting the cooking time correct. You want the cake to be nice and moist without the edges drying out too much. The cake will be soft and gooey in the middle if you enjoy it warm but once it cools the inside is moist and full of yummy almond flavor! The top had a nice little crunch to it thanks to the sugar and almonds.
Pair this with
When I texted my friend to let her know I think I had done it and that I actually thought my version was better than the one she sent me, she got a little excited. I sent her the recipe and she made it right then and there.
Here’s her text: “Eaten 2 pieces. I’m gonna be sick (from eating too much). Yours is better. You’re right!”
Frequently Asked Questions
When do you serve almond torte?
The almond torte is perfect as dessert or served at a brunch or breakfast as a coffee cake or just as a treat. I can’t think of a time when this Almond Torte wouldn’t be just right!
I don’t have a springform pan, what else can I use.
You could use a 9 Inch round cake pan instead. You will just need to slice and serve it from the cake pan.
Does almond torte need to be refrigerated?
Keep leftovers wrapped airtight in the refrigerator for 2-3 days. Bring to room temperature before eating or eat chilled. It also freezes well for 1-2 months. Just be sure it is wrapped airtight.
Check out more of my favorite almond recipes:
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Almond Torte
Ingredients
- 3/4 cup butter salted, softened
- 1 1/2 cup sugar
- 2 eggs beaten
- 2 tsp almond extract
- 1 1/2 cups all purpose flour
- 3/4 cup sliced almonds
- 1 TBSP sugar
Instructions
- In mixing bowl beat butter for 2 minutes until creamy.
- Add in 1 1/2 C sugar and beat for four minutes until fluffy.
- Add in eggs and extract. Beat on high until combined.
- Add flour and beat until combined. Batter will be thick.
- Line bottom of 9 inch springform pan with parchment paper (trace around the pan onto parchment and cut out circle) Lightly spray the pan.
- Pour batter into prepared pan and sprinkle with almonds and 1 Tbsp sugar mixed together.
- Sprinkle with sugar and almond mixture and bake at 350 for 35 minutes and then cover with foil and bake 5-7 more minutes so that center is set.
- Top will be be light brown and crispy on edge.
- Cool completely before slicing and serving. It will be slightly gooey in the middle until cooled.
Tips & Notes:
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Nutrition Facts:
Juanita says
This is a super simple recipe to throw together … until you try to spread the very heavy, thick dough over the parchment paper – disaster! It turned out FABULOUS in spite of me, but please, 1) tell me how to spread this in the pan so that it doesn’t destroy the parchment paper or twist it into the dough.
2) I need to make this for a large group. May I double the recipe and bake it in a larger pan – preferably rectangular – and how do I adjust the baking time?
Susan Spielmann says
Absolutely delicious and so easy make. This recipe is a keeper, thank you!