Almond Torte

A tender, nutty cake made by folding finely ground almonds into a light, airy batter—resulting in a moist crumb with warm almond flavor. This elegant yet simple dessert is perfect for celebrations or afternoon tea.

Why You’ll Love This Recipe

This almond torte is naturally gluten-free, using ground almonds instead of flour, yet it holds together beautifully and stays moist. With its delicate texture and rich, nutty taste, it can be dressed up with poached fruit, a dusting of powdered sugar, or whipped cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Finely ground almonds (almond flour or meal)
• Whole eggs
• Granulated sugar (or caster sugar)
• Vanilla extract or almond extract
• Baking powder (optional, for extra lift)
• Pinch of salt
• Butter or oil (for greasing the pan)
• Optional: lemon zest, cocoa powder, or almond slices for garnish

Directions

this recipe

1. Preheat and prep: Heat oven to 325°F (160°C). Grease and line a spring-form or round cake pan with parchment.
2. Whisk eggs and sugar: In a large bowl, beat eggs with sugar until pale, thick, and ribbon-coating—this incorporates air for lift.
3. Add flavorings: Gently fold in vanilla or almond extract, optional lemon zest, and a pinch of salt.
4. Incorporate almonds: Fold in ground almonds (and baking powder, if using) gently until just combined—don’t overmix.
5. Pour and top: Transfer batter to pan. Optionally sprinkle with almond slices or light dusting of sugar/cocoa.
6. Bake: Bake for about 35–45 minutes, until the center is set and a toothpick comes out clean or with moist crumbs. Avoid overbaking.
7. Cool: Let cool in pan for 10 minutes, then remove and cool completely on a rack to set texture.

Servings and timing

• Yield: One 8-inch (20 cm) round torte, serving 8–10 slices
• Prep time: 10 minutes
• Bake time: 35–45 minutes
• Total time: About 1 hour (including cooling)

Variations

• Chocolate-almond: Replace ~¼ of almond meal with unsweetened cocoa powder for a mocha twist.
• Lemon-berry: Add lemon zest to batter and serve topped with macerated berries.
• Nutty crunch: Press almond slices or chopped nuts into batter before baking for texture.
• Spiced almond: Add a pinch of cinnamon or cardamom for warmth.
• Layered torte: Slice horizontally and fill with whipped cream and berry jam or chocolate ganache.

Storage/reheating

• Room temperature: Store on a cake stand or covered dish for up to 3 days.
• Refrigerator: Keep in an airtight container for up to 5 days—allow to come to room temperature before serving.
• Freezer: Wrap well and freeze for up to 1 month. Thaw overnight in the fridge.
• Reheating: Warm individual slices in the oven at 300°F (150°C) for 5–7 minutes for a fresh-out-of-oven feel.

FAQs

What’s the difference between almond meal and almond flour?

Almond flour is finely ground blanched almonds (no skins), while almond meal can include skin and is slightly coarser. Either works—flour gives a finer crumb.

Can I make this gluten-free?

Yes—this recipe is naturally gluten-free since it uses only almonds as the dry base.

Can I use egg whites only?

You need the yolks for richness and structure. Using whites alone will yield a drier, less cohesive cake.

Do I need to sift the almonds?

Not strictly—just make sure there are no large lumps. Sifted almond flour helps ensure light texture.

How do I know when it’s done?

A toothpick or skewer inserted in the center should come out clean or with a few moist crumbs. The top should spring back slightly when touched.

Why doesn’t it rise like regular cake?

This is a single-layer, flourless-style cake—its rise comes from whipped eggs and baking powder if used. Don’t expect the volume of sponge cake.

Can I add fillings or frost like a traditional cake?

Yes. Just cool completely first, then sandwich with frosting, fruit preserves, or ganache. Keep in fridge if using perishable fillings.

Can I make it dairy-free?

Yes—use oil (like neutral vegetable oil) in place of butter for greasing, and skip dairy-based fillings.

Will it be dry without flour?

No—the almond oils keep it moist. Be careful not to overbake, which is the main cause of dryness.

How do I prevent sticking?

Line the pan with parchment and grease thoroughly. Allow to cool before removing—warm cakes are more prone to breakage.

Conclusion

This almond torte is a deceptively simple yet elegant cake that highlights the rich flavor of almonds in a tender, moist crumb. Whether enjoyed plain, garnished with fruit, or layered with filling, it’s perfect for gatherings or a refined everyday dessert. Enjoy this gluten-free delight!

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