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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:
Recommended Products
Nutrition Facts:
Olive says
I made this last year for our church fundraiser…it was a huge hit! Trying to remember if the butter needs to be room temperature or not. Thanks!
Leigh Anne says
Butter just needs to be soft enough to beat easily. Room temperature is great
Amanda says
THE BEST EVER!!!!!!! I’m pretty sure this exact recipe has been in my family for years because my mom and aunts used to make it when I was a little girl. I love to bake, and sought out to find the legendary almond torte- this recipe is SPOT ON. Your directions are exact, cook time is precise, and the end result is just absolutely delicious. Bookmarked for sure! Thank you SO MUCH for sharing. This brought back wonderful memories, and made for a perfect treat.
Leigh Anne says
Yes – I am so glad you agree the recipe is the best ever. I haven’t made it in a while and now you have me totally craving it!
Mac says
On a trip to Portland, Oregon, last Christmas I tasted an almond torte, from a small bakery, that tasted just like the ones that an Italian-American woman baked for her small restaurant some 75 years ago. Now you know my age. When I returned home, I searched for that same flavor and texture. Your recipe hit the mark. Thank you. Since January 1, I have baked at least two dozen 6-inch tortes — your recipe makes two — a few for my wife and me, plenty for gifts.
This morning I wrote an unpaid review for LorAnn Almond bakery emulsion, the product that I use in place of almond extract. You can find it at Amazon, for the LorAnn product. I included your URL. I gave the almond bakery emulsion a five star ating, just as I give your recipe. Thanks, Mom.
Mac — 74 and counting
Leigh Anne says
Thanks so much! I am so glad you love it too and I appreciate the info about the emulsion. I definitely need to check out. Also, I live in Portland, Do you remember the name of the bakery. I’d love to check it out.
Janet says
I’m curious which bakery in Portland, OR served an almond torte like this? I’d like to go there.
Leigh Anne Wilkes says
It wasn’t a bakery in Portland – it was somewhere in Orlando, Florida
Leigh Anne Wilkes says
I have not ever done this but it might work
Maurine says
Wow! It was soooooooooo good. I am loving it so much, I’m looking for an excuse to make it every week. I let guests take the leftovers otherwise I will eat the whole thing!
Leigh Anne says
Maurine, I love hearing that – it’s one of my favorites!
Katie says
Cant wait