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.
