almond torte

So moist, so flavorful.  This is so unexpectedly good!  I forget who was really delighted with this cake the other night.  But I do remember that person urging others to “try that cake!”  With a delicate crumb, a buttery feel, and deep almond flavor, this cake seems decadent and fancy.  In reality it is quite simple to make.  I was told by Alice (in the recipe!) that the flavor and texture are best if you make the cake at least one day in advance.  So like a good little lamb, I did just that.  The cake was spectacular on day 2, but equally delicious on day 3, 4 and 5.  I’m not exaggerating.  I’m really not.  I kept it in a cake dome and that seemed to really help.  Try this with freshly whipped cream and berries.  Or fresh apples  and pears.  Or drizzle with chocolate sauce and serve with ice cream.  Or simply serve on it’s own with some really good coffee.  The possibilities are endless.  Enjoy-

Alice gives us weighted measurements to, so if you have a scale, use it.  Much more precise.

almond torte (from Alice Medrich’s Sinfully Easy Delicious Desserts):

3/4 cup plus 2 tablespoons blanched or unblanched almonds (or 4.375 ounces)
1 cup plus 2 tablespoons of sugar (or 7.875 ounces)
1/4 teaspoon kosher salt
1/2 teaspoon pure almond extract
1 stick (8 tablespoons, or 4 oz) butter – cut into chunks and slightly softened
1 tablespoon kirsch (optional)
3 large eggs
1/3 cup flour (or 1.5 ounces)
1/4 teaspoon baking powder

Preheat the oven to 350 degrees and place rack in the lower third of the oven.  Butter the sides and bottom of an 8×2 round cake pan (I used 9 inch – and mine was flatter and took less time to cook…)  Line the bottom with parchment.  Butter that.

Place the almonds, sugar, salt and almond extract into a food processor and process until the nuts are pulverized.  Add the butter and kirsch (if using) and pulse until blended.

Add the eggs and process until thoroughly blended.  Add the flower, baking powder and salt and plus until just combined.

Scrape the batter into the prepared pan and place in the oven.  Cook until the cake is a lovely golden brown and a toothpick comes out just clean.  Let cool in the pan.

Run a sharp knife around the edges of the pan and invert onto a cake platter.  Peel off the parchment and turn right side up.  Serve with simple powdered sugar – or any of the ideas above…and I’m sure many more.

Enjoy-

Wrap this and it will last nicely for several days.  It also freezes well.