Description

Almond Torte is a rich, moist, and naturally gluten-free cake made with ground almonds. This elegant dessert is perfect for any occasion, offering a dense, buttery texture and nutty flavor. Whether enjoyed as a simple treat or topped with fruit preserves, whipped cream, or chocolate, this almond torte will become a crowd favorite. It’s easy to make and versatile, making it ideal for everything from casual teas to formal dinners.

Ingredients

1 1/2 cups ground almonds (about 6 oz)
1/2 cup all-purpose flour (or gluten-free flour for a gluten-free version)
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1/2 cup powdered sugar (for dusting, optional)
Jam or fruit preserves (optional, for topping)
Whipped cream or fresh berries (optional, for garnish)

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Instructions

Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line the bottom with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together the ground almonds, flour, baking powder, and salt. Set aside.
Beat the egg yolks and butter: In a large bowl, beat the softened butter and sugar until light and creamy. Add the egg yolks, one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine wet and dry ingredients: Gradually add the almond-flour mixture to the butter-egg mixture, stirring until smooth.
Whip the egg whites: In a separate clean bowl, beat the egg whites until soft peaks form.
Fold egg whites into the batter: Gently fold the whipped egg whites into the almond mixture with a spatula, being careful not to deflate the egg whites too much.
Bake the torte: Pour the batter into the prepared cake pan. Smooth the top and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the torte cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely. Dust with powdered sugar, or top with jam, whipped cream, or fresh berries.

Notes

The torte is naturally gluten-free by substituting flour with gluten-free flour.To make the torte more moist, drizzle with simple syrup or serve with fruit compote.You can customize the flavor by adding orange or lemon zest to the batter.Store leftovers in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.