With its rich almond flavor, tender crumb, and irresistible crunchy topping, this almond torte is a simple yet elegant dessert you’ll reach for again and again. Perfect for any occasion, from a cozy coffee break to a celebratory dessert!
This Italian almond torte is all about simple ingredients coming together for an exceptional dessert. With a perfectly tender crumb and a sweet, crunchy almond topping, it’s a treat you can enjoy as an elegant dessert or a cozy afternoon indulgence. Easy to make and full of rich almond flavor, this torte is one you’ll want to bake again and again.
Why You’ll Love This Almond Torte Recipe
- Simple yet elegant. This torte has an impressive look and flavor with minimal effort, making it perfect for both everyday treats and special occasions.
- Rich almond flavor. With almond flour, almond extract, and a crunchy almond topping, each bite is bursting with warm, nutty flavor.
- Tender, moist texture. The combination of almond flour and all-purpose flour creates a soft, tender crumb that’s never dry.
- Versatile. Enjoy it as a delightful dessert, a cozy afternoon treat, or the perfect pairing with coffee or tea.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- Almond flour – Almond flour brings a rich, nutty flavor and a tender crumb to the torte. It’s made from finely ground blanched almonds, which keep the flavor pure and add moisture to the cake.
- All-purpose flour – This balances the almond flour by adding structure to the torte, giving it a soft yet sturdy texture that holds together well.
- Baking powder
- Salt
- Unsalted butter – Set out the butter to soften at room temperature. It should hold a fingerprint when pressed but still be cool to the touch. Learn more: How to Soften Butter
- Granulated sugar
- Eggs – Let these come to room temperature for easier mixing and a fluffier cake texture.
- Almond extract – Just a small amount of almond extract goes a long way, enhancing the natural almond flavor in the torte and making it extra aromatic and inviting.
- Vanilla extract – This adds subtle sweetness and rounds out the flavors without overwhelming the almond taste.
- Sliced almonds – These go on top of the cake as a decorative, crunchy topping that reinforces the almond flavor, adding texture and visual appeal.
- Egg white – This acts as a binder to help the sliced almonds adhere to the top, creating a glossy finish.
How to Make Almond Torte
- Prepare for baking. Heat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the dry ingredients. Whisk together the almond flour, all-purpose flour, baking powder, and salt.
- Mix the wet ingredients. Beat the butter and sugar until light and fluffy. Mix in each egg, followed by both extracts.
- Finish mixing. Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. Transfer the batter to the pan, and smooth the top evenly.
- Make the topping. Whisk the egg white until frothy. Stir in the sugar, then fold in the sliced almonds. Spread over the batter.
- Bake. Place the pan in the oven, and bake 35 to 40 minutes. The cake should be golden brown and a pick inserted into the center should come out clean.
- Cool. Let the cake cool in the pan for 10-15 minutes before removing from the pan to cool completely.
Tips for Success
- Use fresh almond flour. Almond flour can go rancid quickly, so check that yours is fresh for the best flavor. Store it in the refrigerator or freezer to extend its shelf life.
- Temperature matters. Make sure your butter is softened and your eggs are at room temperature. This helps create a smooth, even batter, resulting in a better texture for your almond cake.
- Don’t over-mix. When combining the dry and wet ingredients, mix just until they’re combined. Over-mixing can make the torte dense instead of tender.
- Check for doneness. The torte is done when a toothpick inserted into the center comes out clean. If you’re unsure, err on the side of a few extra minutes; the almond flour keeps the torte moist.
- Cool before slicing. Let the torte cool fully to allow the flavors to settle and the texture to set. Slicing too soon might cause it to crumble.
Variations and Serving Suggestions
- Citrus twist. Add 1-2 teaspoons of lemon or orange zest to the batter for a bright, fresh flavor that complements the almonds beautifully.
- A bit of spice. Add a pinch of cinnamon or nutmeg to the batter for a warm, cozy twist.
- Powdered sugar dusting. Keep it simple and elegant with a light dusting of powdered sugar (confectioners’ sugar) just before serving.
- Whipped cream and berries. A dollop of whipped cream with fresh berries on the side adds a nice contrast of flavors and colors.
How to Store
- Room temperature: If you plan to enjoy the torte within 1-2 days, it can be kept at room temperature. Wrap it well in plastic wrap or store it in an airtight container to keep it fresh.
- Refrigerator: For longer storage, cover the torte tightly and refrigerate it. It should stay fresh for up to 5 days this way. Let it come to room temperature before serving for the best texture and flavor.
- Freezer: This almond torte also freezes well. Wrap individual slices or the whole cake in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months, and thaw overnight in the refrigerator before bringing to room temperature for serving.
More Almond Desserts
Get the Recipe:
Almond Torte
Yield
8 to 10 servings
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
This Italian almond torte combines a tender, almond-rich cake with a sweet, crunchy almond topping. Easy to make and perfect for any occasion, it’s a delicious dessert you’ll want to bake again and again!
Ingredients
For the cake:
- 1 cup (96g) almond flour
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
For the topping:
- 1/2 cup sliced almonds
- 1 large egg white
- 2 tablespoons (25g) granulated sugar
Instructions
To make the cake:
- Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Whisk together the almond flour, flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, followed by the almond extract and vanilla extract .
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
To make the filling:
- In a small bowl, whisk the egg white until frothy, then stir in the sugar. Gently fold in the sliced almonds until coated.
- Spread the almond topping evenly over the batter.
- Bake for 35-40 minutes, or until the torte is golden and a toothpick inserted into the center comes out clean.
- Cool the torte in the pan for 10-15 minutes, then remove from the springform pan and let it cool completely on a wire rack.
Notes
Store in an airtight container at room temperature for a day or two or in the refrigerator up to 5 days.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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6 Comments on “Almond Torte”
Saw this, made this, and devoured this absolutely delicious cake, all in the same day. When we ate our first bites of this cake last night, I remember thinking that it’s as if an Almond Macaroon married Marzipan, but with a lighter end result. This is a cake after all. It was notably moist, and had a slight chew quality. Divine! I relied on Jennifer’s “weights”, as this is my preferred way of approaching all recipes whether sweet or savory. Over time I’ve learned that a 9 inch round pan has the same surface area as an 8 inch square pan. So that is what I used, knowing that the timing would be identical. I cut 6 bar shaped pieces, and 2 are for my friend Debbie as she and I both yakked on the phone early in the day, from both of us seeing this recipe. We tend to do trade off’s when we both find a Bake or Break recipe that gets our engines running. As always, thank you Jennifer for all that you share.
That is such a wonderful description of this lovely cake, Jeff! I’m so happy that you enjoyed it, and I hope that Debbie did as well.
Delicious! I made it as a snack cake to share with my wife while we watched an episode of Great British Baking Show and we each had 3 pieces in an hour because it was hot out of the oven and SO good! Very fun! Love all things almond…
I’m so glad you enjoyed it! That sounds like a lovely way to spend an hour. 🙂
Loved, loved, loved this cake. The only issue I had was that I wanted to eat the whole thing in one sitting. 🙂
Thank you for posting. It will be one of my favorites from now on.
Question: Any suggestions if I wanted to use an alternative sugar source (diabetic friendly) so my husband could enjoy it as well?
Hi, Cynthia! I’m so glad you enjoyed the cake! While I don’t have personal experience making this torte with alternative sweeteners, I know there are some options that could work. Many bakers use substitutes like erythritol, monk fruit sweetener, or a blend specifically made for baking that measures like sugar (like Swerve Granular). Keep in mind that these can sometimes affect the texture and moisture, so the results can vary. If you decide to give it a try, I’d love to hear how it turns out! Happy baking, and I hope your husband can enjoy it, too!