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| image courtesy of Los Angeles Times |
Almond Torte
NB: let the cake cool before removing it from pan
1 1/4 cups sugar
7/8 cup (about 8 oz) soft almond paste
1 1/4 cups softened unsalted butter
1 tsp vanilla extract
6 eggs (room temperature)
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
Beat sugar with almond paste until almond paste is in fine pieces or better, pulverize it in food processor.
Beat in butter and vanilla.
Then cream the mixture until it is light and fluffy.
Beat in whole eggs, one at a time, beating well after each addition so the eggs are thoroughly mixed.
Mix the flour, baking powder and salt, and beat until just thoroughly blended.
Butter and flour and paper a 9 inch springform pan and turn batter into it smoothing the top evenly.
Bake in preheated 325 degree oven for 1 to 1 1/4hours or until toothpick comes out clean.
1 tsp vanilla extract
6 eggs (room temperature)
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
Beat sugar with almond paste until almond paste is in fine pieces or better, pulverize it in food processor.
Beat in butter and vanilla.
Then cream the mixture until it is light and fluffy.
Beat in whole eggs, one at a time, beating well after each addition so the eggs are thoroughly mixed.
Mix the flour, baking powder and salt, and beat until just thoroughly blended.
Butter and flour and paper a 9 inch springform pan and turn batter into it smoothing the top evenly.
Bake in preheated 325 degree oven for 1 to 1 1/4hours or until toothpick comes out clean.
Serves 12. Serve with creme anglaise or sliced peaches.
1 comment:
Thank you for sharing the recipe, I adore madelines and hopefully will enjoy this cake as well!
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