My sister passed on a recipe for an almond torte that looked relatively easy, so I thought I would try it out this weekend. It gave me a good excuse to use my new spring-form pan.
The recipe calls for
- 1 1/2 cups of butter, softened
- 1 1/2 cups of sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of vanilla bean paste
- 1 teaspoon of almond extract (I used an almond liquor.)
- 2 eggs
- 1 1/2 cups of self-rising flour
- 1/2 cup of sliced almonds
- extra sugar for sprinkling the bottom and top of the torte
Preheat the oven to 350°. Spray the bottom of a spring-form pan with nonstick cooking spray and then sprinkle with sugar. In a mixing bowl, cream the butter and sugar. Add the vanilla extract, vanilla paste, almond extract, and eggs and mix well. Fold in the self rising flour.
Pour the mixture into the pan and sprinkle the almonds on the top. Sprinkle a little sugar on the top of the torte. Bake for 25 to 30 minutes.
Since this was my first time experimenting with a spring-form pan, I didn’t quite know what to expect. The pan worked well and the torte was very pretty.
This had a very buttery flavor and the almond seemed to be a little understated. Personally, it wasn’t my favorite, even though my family liked it. I think I’m going to experiment with a few fruit tortes, which I think will be a bit more flavorful.