Make this Almond Torte the next time you need a simple, yet elegant dessert. Serve with sweetened whipped cream and berries.
It’s funny the things you do when you don’t know any better. Like when I started this version of my blog. I had NO clue how to set up a recipe index…And thought I would do it all by hand. Sort of. I used to add each recipe I made as a separate page, and just type them up. I would then link to them, rather than having the recipe card within the post itself.
Not unlike this Almond Torte (from Piedmont). I apparently made this for my 35th birthday party…several years ago. Back when I didn’t have a clue about food blogging, aside from liking to write and liking food. It falls under that category of “What the hell was I thinking?” or “Wow, I was really ignorant about blogging.” I’ve since switched, and have a better recipe index, but I really need to go through (after digging out the instructions on how to do so) and revamp it, as well as add more categories to it. One thing at a time, right?
I don’t know why, but I’ve had this cake on my brain for a week or so…I made it that one time for my birthday, and haven’t made it since. I don’t know why – It’s not that difficult to put together, it’s really tasty (almost like a giant cookie), and when topped with berries and whipped cream, it’s a delicious spring dessert.
And maybe that’s why it’s been on my mind – Store-bought berries have been rather decent lately, and I’ve been trying to find other ways to use them up. I’ve made mini blueberry muffins for Jay and the bambino, I’ve been eating strawberries with my lunch each day….And now I’m having them with cake.
The berries and whipped cream complement the cake surprisingly well. It’s not one where you want to scrape the cream or the fruit off – In fact, I prefer bites combining all three components at once. But the cake is also decent enough that you can eat it plain, and it’s still tasty.
Preheat the oven to 350°F. Grease a 9-inch round cake pan, and set aside. Adapted from Betty Crocker's Italian Cooking
Place the almonds in a single layer in a skillet. Toast over low heat, stirring occasionally, until golden brown. Cool slightly, then finely chop & set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, 1 C sugar, baking powder and salt. On low speed, add in the almonds, butter, almond extract, vanilla & eggs until stiff dough forms (the dough will be somewhat crumbly). Roll into 1-inch balls, and place in the prepared cake pan. Sprinkle with 1 Tbsp. sugar.
Bake about 30 minutes, until golden brown. Cool on wire rack. Cut into wedges, and serve with strawberries & sweetened whipped cream.
Preheat the oven to 350°F. Grease a 9-inch round cake pan, and set aside.
Adapted from Betty Crocker's Italian Cooking