Almond Torte Recipe
Almond Torte
Preparing an Almond Torte Using a Savarin Mold
This torte recipe yields a dessert with a denser and richer texture compared to a regular cake. When preparing this recipe, there's no need to focus on incorporating a lot of air into the mix. The desired outcome is a dense texture, characteristic of this dessert.
A Savarin mold allows for a simple finish or a more elaborate decoration. Dusting with powdered sugar is a straightforward way to decorate. You can also fill the middle with whipped cream, toasted nuts, or other fillings such as fruit. The ring-shaped mold with a smooth interior surface ensures quick, even cooking, and easy release from the pans with uniform and smooth geometry.
Almond Torte Ingredients
1 cup all-purpose flour
1-1/4 cup white granular sugar
1/2 cup (1 stick) softened butter.
1/3 cup almond flour
3 eggs, beaten and at room temperature.
1/2 tsp almond extract
1 tbsp Grand Marnier
1 tsp baking powder
1/2 tsp salt
Powdered sugar
Instructions for making an Almond Torte:
Mix all-purpose flour, almond flour, salt, and baking powder.
Cream the butter, sugar, eggs, almond extract, and Grand Marnier using a stand mixer.
Sift dry ingredients into the sugar and egg mixture while folding.
Prepare the Savarin mold by spraying non-stick cooking spray (skip the spray if using a non-stick Savarin mold), melting 2 tbsp of butter, and brushing it onto the mold. Dust the buttered mold with a light coating of flour.
Fill the Savarin mold to half or 2/3 full of the batter mixture.
Bake for 35-45 minutes in a preheated 350°F oven. The internal temperature should reach 210°F.
Let the torte cool for about 15 minutes, then turn it out onto a cooling rack.
Lightly dust with powdered sugar.
Tips:
Fill the Torte center with whipped cream and toasted almonds.
