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Almond torte with three slices cut.

Almond Torte with Raspberry Sauce

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  • Author: Nguyet Vo
  • 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

Units Scale

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

  1. Prep oven and pans. Heat oven to 350 degrees F.  Butter and flour a 9-inch springform pan (see Notes).
  2. Beat. Beat almond paste and butter together until combined. Add sugar and continue to beat until light and fluffy.
  3. Add eggs and flavorings. Add eggs, one at a time, and beat well after each addition. Stir in kirsch and almond extract.
  4. Add dry ingredients. In a small bowl, whisk flour and baking powder together. Stir flour mixture into almond mixture.
  5. Bake. Pour batter into prepared pan and bake for 45-55 minutes or until knife inserted near center comes out clean.
  6. 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

  1. Process. Combine raspberries (plus any juice from package), raspberry jam, and kirsch in blender or food processor until pureed.
  2. 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

  1. Garnish. Dust top of cake with powered sugar.
  2. 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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