The Baker’s Almond Torte

I love almonds and almond powder and almond butter and almond milk and almond paste. So when I stumbled on this recipe a while back, I added it to my Pinterest board, For the Sweetest Life.

And then, one Saturday morning, I baked it. And oh, wow! It was entirely gone by the afternoon. Not a crumb was left. We were many sweet-toothed culprits, but interestingly enough, one didn’t even like almond paste.

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It is a one bowl sort-of-cake, i.e. supereasy to make. Just be sure to have your almond paste handy.

FYI: Almond paste is not marzipan – although if you can’t find almond paste, marzipan works fine. The cake will just be a bit sweeter.

 

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¾ cups sugar
1 log of (approx 200g) soft almond paste
1 cup (2 sticks) softened butter
1 tsp. vanilla extract
5 eggs
1 cup flour
2 tsp. baking powder
¼ tsp. salt

  1. Preheat the oven to 325ºF or 165ºC. Line a round baking mold with parchment paper.
  2. Beat the sugar with the almond paste until the almond paste is in fine pieces. Add the butter and the vanilla, and cream the mixture until it is light and fluffy.
  3. Whisk in the whole eggs, one at a time, until thoroughly mixed in.
  4. Add the flour, baking powder, and salt, and mix until smooth.
  5. Bake for 1 to 1¼ hours or until a toothpick inserted in the center comes out clean and the center feels springy when you push it gently.

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