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Almond torte

Time 1 hour 30 minutes
Yields Serves 12
Almond torte
(Los Angeles Times)
1

Beat the sugar with the almond paste until the almond paste is in fine pieces. Or, better, pulverize it in a food processor. Beat in the butter and the vanilla, then cream the mixture until it is light and fluffy. Beat in the whole eggs, one at a time -- the eggs should be at room temperature -- beating well after each addition so the eggs are thoroughly mixed in. Mix the flour, baking powder, and salt, and beat in just until thoroughly blended.

2

Butter and flour a 9-inch springform pan and turn the batter into it, smoothing the top evenly. Bake in a preheated 325-degree oven for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean and the center feels springy when you push it gently.

3

This cake is for marzipan lovers and is nice just powdered lightly with vanilla powdered sugar and served with a cup of coffee or tea or a glass of sherry, or better, an Italian Aleatico or Passito. It is also good with sliced peaches or nectarines and creme anglaise.

From “Chez Panisse Desserts” by Lindsey Remolif Shere. Let the cake cool before removing it from the pan.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
Donna Deane
Barbara Hansen
Charles Perry
Leslie Brenner
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