On Friday, I spent the afternoon in the kitchen with one of my good friends, Becky, of Vintage Mixer. Fridays are my day off and I always try to cook and bake, but I usually do it alone. It was nice having some company in the kitchen. We made a couple of recipes, but my favorite was the almond torte.
A torte is a cake that is made with primarily eggs, sugar, butter, and ground nuts instead of flour. This recipe uses almond paste instead of ground nuts. We chose a torte recipe because we’ve never made one and thought it would be fun to try something new.
We used the food processor to make the torte, starting with the sugar and almond paste. Next, we added in lots of butter, vanilla, and six eggs. I thought I was going to have a heart attack after looking at the rich ingredients:) At the same time, I knew this torte was going to be really, really good.
There is only one cup of flour in this torte. It was really easy to put together, just make sure you use a large enough food processor. We used my 9 cup bowl and it was the perfect size. We baked the torte in a 9 inch springform pan. The recipe said to bake the torte for over an hour, but ours was done at about 50 minutes.
Since this was our first adventure making a torte, we weren’t sure what to expect. I didn’t think the torte would rise so much. It ended up looking like a thick cake. I was a little disappointed at first. The torte looked really plain. We let the torte cool and then we decorated it with powdered sugar and blackberries. We had fun food styling and taking photos together. We ended up making a quick berry sauce to jazz up our photos. Two food bloggers in one kitchen-talk about a fun and tasty afternoon!
The final, polished torte was beautiful. Of course we had to sample our work-we both loved it. I thought the torte would be really dense because of the massive amount of butter, sugar, and eggs, but it was really light and moist. It practically melted in my mouth. The almond flavor was present, but not over powering. I sent the torte home with Becky because Josh is allergic to nuts and I knew I would be tempted to eat it all by myself. It is heavenly!
This almond torte is the perfect dessert to make with and for friends. Good food and friends is what life is all about. I am glad I was able to share my first torte baking experience with one of my good friends. It made my day a little sweeter in more ways than one.
- 1 1/4 cup sugar
- 8 ounces soft almond paste
- 1 1/4 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 6 large eggs at room temperature
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Powdered sugar and berries for serving if desired
- 1. Preaheat oven to 325 degrees F. Butter and flour a 9 inch springform pan. Set aside.
- 2. In the bowl of a food processor, process the sugar and almond paste until paste is crumbly and in small pieces. Add the butter and vanilla extract and process until the mixture is smooth.
- 3. Add eggs, one at a time, mixing until each is incorporated. Process until the mixture is smooth, this will take 2-3 minutes.
- 4. In a small bowl, combine the flour, baking powder, and salt. Whisk together. Sprinkle flour mixture over the almond and butter mixture. Pulse just until the flour is combined. Don't over mix.
- 5. Pour the batter into the prepared springform pan. Smooth the batter and place pan in preheated oven. Bake for 45 minutes to an hour, or until a toothpick comes out clean and the torte springs back when lightly touched.
- 6. Cool torte on a cooling rack. When cool, sprinkle with powdered sugar and berries, if desired.
- *Note-make sure you use a large food processor-9 cup or larger.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
If you like this torte recipe, you might also like:
Peach Almond Cake from Two Peas and Their Pod
Sour Cream Coffee Cake from Two Peas and Their Pod
Almond-Lemon Torte with Fresh Strawberry Puree from Sassy Radish
Lemon Torte from Baking Bites
Chocolate Hazelnut Torte from Use Real Butter
Looks so moist! Must be the almond paste (I could eat that thing alone)!!! Glad you had fun, it’s so nice to cook with friends!
Thanks everyone. I am trying to improve my food styling and photography. It is a process, but a fun one:)
Your almond torte look very pretty and delicious Maria!
this is perfect with all the spring fruits coming out. i love it, so pretty too.
What a great day in the kitchen….and with such a sweet ending! 😉 Looks delish.
I so agree with you about good food and good friends being what counts in this world. This does seem high for a torte, but if it tastes good, that’s all that matters. And don’t think taste better in good company?
Lovely photos! And I wish I had a slice of this to eat now…
So pretty and looks super yummy! You did a really great job on the photography too!! 🙂
What a beautiful dessert, Maria and Becky! Well done with the photo, too.
Gorgeous photos Maria – love the contrast of the blackberries. Sounds like a terrific treat!
this looks like a great recipe. I love almond paste and I’m always excited when I get to use my food processor.
looks like you two had a great and delicious friday :).
Very pretty! I’mliking your pink cake stand too!
That looks absolutely stunning! And yes it’s nice to have company when cooking I agree! 🙂
As a proponent of simple cakes, I am very much for the notion that there is beauty in simplicity – and this cake is stunning. It’s like the unadorned cakes just want to say, we’re all awesomeness and flavor.
I love the flavor of almond and this looks devine! You did great in the styling! I want to lick my screen. SU’ed!
This torte looks amazing. Almond is my absolute favorite. I have some almond paste and we have a family gathering coming up really soon and I’m thinking this would be a great ending to our meal!
oh the pic of the torte on the the cakestand is divine…
That is just absolutely beautiful! What a lovely dessert.
What a great picture of Almond Torte! I love your website you have such great recipes.
Your torte is beautiful! I love almond paste so I know this is delicious!
I adore almond as does my family so I know this would be hit with us. I also like that it is easily made in the food processor. Thanks for passing along the recipe.
Quick question….was it the weight of your berries that made the middle sink in some or does the cake do it on its own? I know some cake without much flour tend to lean in. 🙂 Just curious so I don’t freak out if mine does.
Lovely! Looks wonderful 🙂
I love cakes made with almond paste. It looks delicious!
I know you think it’s plain, but those are usually my favorite kinds of cake! But the berries definitely don’t hurt!
It’s a lovely torte, and I’m so happy to hear that it was so light and fluffy and that you enjoyed it. The blackberries and sauce do make for beautiful pictures.
I have to say I love any baked good that is almond based and your tort looks fabulous!
I have been making this cake for months now- found it looking for a way to use almond paste. I cover the whole mess with chocolate ganache and it is CONSTANTLY requested by family and friends for dinner parties and occasions.
Also– often seems better the second day which is SUPER convenient. 🙂
I am going to try topping the torte with chocolate ganache! Genius! Glad you like the torte!
Very beautiful, although your definition of a torte is not accurate, so I’m curious as to the source of the information. There are several different kinds of cake that can be used in a torte- not just using a nut meal. And a torte is a cake made up of many layers, so this springy, delicious cake, is not a torte. Very well done recipe still
Just made this. Delicious. The smell is outstanding and I have finally found a recipe that taste like almonds! Thank you and keep posting. I’m a fan.
Delicious! I just made this. I’m at high altitude so it took the whole hour, but almondy and good. Please keep posting! This torte is a keeper.
This torte looks amazing. I’ve never made a torte. I’m looking for an almond cake to make for a celebration so I want it to be a bit more elaborate. Would this be sturdy enough to turn into a layer cake? I’m thinking raspberry jam between the layers and an egg white 7 minute frosting.
I have made this recipe twice and I am making it again tomorrow. It is delicious…just delicious. Make it just like it is written and you cannot go wrong. I live at higher altitude in Colorado and no adjustments were necessary.\It’s one of my husband’s favorites.
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I first made this cake ten years ago, and it has been a favorite ever since. I’m making it again this weekend for visiting college friends.
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