This simple almond torte is a buttery, almond-flavored, slightly gooey cake. It’s delicious on its own but even better with a generous drizzle of the sweet-tart raspberry sauce. Enjoy it for dessert, with afternoon tea, or as a sweet snack.
- Prep Time:
30 mins - Cook Time:
55 mins - Total Time:
1 hr 25 mins
Almond Torte = Easy Entertaining
An almond torte is one of the easiest desserts to make and the final result is elegant in its simplicity. It is also absolutely delicious. I honestly don’t know why I haven’t posted this recipe sooner (we got the recipe from my husband’s grandmother 25 years ago). I made it again recently for an afternoon tea and was reminded just how perfect it is. There aren’t any fancy ingredients, you can make it ahead of time, and everything pretty much comes together in one bowl.
Almond paste vs marzipan
Almond paste is a major component in this almond torte recipe. You can buy it or make it yourself.
It is usually found in the baking aisle of most grocery stores. In the United States, the brand I see most often is Odense. They make both an almond paste and a marizpan product and the two products are usually right next to each other on the shelf so be sure to check the box carefully because they look very similar.
Almond paste is used for baking. Marzipan is used for candy making. And they cannot be substituted for one another.
Almond paste adds almond flavor to baked goods like cake and cookies. Marzipan is an almond flavored confection (Odense calls it almond candy dough) and it is much sweeter than almond paste. It is most often formed into fruit-shaped candies or small edible figurines to decorate baked goods.
Make your own almond paste
It is very easy to make your own almond paste using almond flour, egg whites, almond extract, and confectioner’s sugar. I use the DIY Almond Paste recipe from King Arthur Baking when I can’t find almond paste. That almond paste recipe will make about twice as much almond paste as you will need for this torte recipe but you can store the extra amount for 1 month in the refrigerator, or up to 3 months in the freezer.
Is a springform pan required to make an almond torte?
If you don’t have a springform pan, you can use a regular 9-inch round cake pan or an 8-inch square cake pan. You will not be able to “unmold” the cake like you can with a springform pan but you will be able to cut slices and serve the slices from the pan.
Almond Torte with Raspberry Sauce
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 (9-inch) cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This simple almond torte is a buttery, almond-flavored, slightly gooey cake. It’s delicious on its own but even better with a generous drizzle of the sweet-tart raspberry sauce. Enjoy it for dessert, with afternoon tea, or as a sweet snack.
Ingredients
For the almond torte
- 7 ounces almond paste, room temperature
- 11 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon kirsch or amaretto, optional
- 1/4 teaspoon almond extract
- 1/3 cup all-purpose flour
- 3/4 teaspoon baking powder
- Powdered sugar, for garnish
For the raspberry sauce
- 10 ounces frozen raspberries, thawed
- 1/3 cup raspberry jam
- 1 teaspoon kirsch or amaretto, optional
Instructions
For the almond torte
- Prep oven and pans. Heat oven to 350 degrees F. Butter and flour a 9-inch springform pan (see Notes).
- Beat. Beat almond paste and butter together until combined. Add sugar and continue to beat until light and fluffy.
- Add eggs and flavorings. Add eggs, one at a time, and beat well after each addition. Stir in kirsch and almond extract.
- Add dry ingredients. In a small bowl, whisk flour and baking powder together. Stir flour mixture into almond mixture.
- Bake. Pour batter into prepared pan and bake for 45-55 minutes or until knife inserted near center comes out clean.
- Cool. Cool cake in pan. Use a knife to loosen the cake from the rim of the springform pan, then remove the rim.
For the raspberry sauce
- Process. Combine raspberries (plus any juice from package), raspberry jam, and kirsch in blender or food processor until pureed.
- Strain. Press the sauce through a fine mesh strainer to remove seeds, if desired. I use a rubber spatula to press the sauce through the strainer, held over a bowl and scrape the outside of the strainer with a clean spatula.
For serving
- Garnish. Dust top of cake with powered sugar.
- Slice and serve. Cut cake into slices. Serve each slice with a generous drizzle of the raspberry sauce.
Notes
- For food styling purposes, I also lined the bottom of the springform pan with parchment paper and then buttered and floured it. The parchment paper is optional.
- If you don’t have a springform pan, you can use a regular 9-inch round cake pan or an 8-inch square cake pan.
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