Get the Recipe:
Almond Torte
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 (96 g) almond flour
- 1/2 cup (60 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) 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 (25 g) granulated sugar
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). 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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