This Almond Torte has the perfect combination of an inside of sweet, chewy goodness and a topping of sweet, crunchy, almonds. This delicious, moist, torte is perfect as a brunch/breakfast treat or dessert or anytime!
Some of our other favorite sweet treats to serve for brunch or breakfast are this Raspberry Cream Cheese Coffee Cake, we’ve been making it for years. This Copycat Starbucks Cofee Cake is better than the real thing and you can’t go wrong with this delicious Lemon Blueberry Coffeecake.
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! So 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 – flour, butter, sugar, extract and almonds. I just did a little tweaking.
How to Make a Torte
- Beat butter in mixer until creamy.
- Add in sugar and mix until fluffy.
- Add in flour and mix just until combined. There is no salt in this recipe so be sure and use salted butter. 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.
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. I decided for my oven baking it at 350 degrees F for 35 minutes and then covering it with foil for another 5-7 minutes was perfect. The cake will be soft and gooey in the middle if you can’t wait and cut into it before it cools but once it cools it’s just right!
The inside is just right, moist and full of yummy almond flavor. The top had a nice little crunch to it thanks to the sugar and almonds.
I received a phone call from the neighbor I shared a piece with telling me that this was the most amazing thing he had ever tasted!!. 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!
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!”
So here’s my question. Do you have a recipe you won’t share? One that’s an old family secret?? Lucky for you I share all my recipes!!
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Check out more of my favorite almond recipes:
- Texas Almond Sheet Cake
- Raspberry Cream Cheese Coffee Cake
- Almond Toffee Cookies with Browned Butter
Almond Torte Recipe
- 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
- 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.
Originally shared Nov 6, 2013