Friday, November 11, 2011

Almond Torte


Over 2 weeks have passed since my last post, but I am still having trouble getting into a blogging frame of mind. I find it really hard to find anything I want to bake, much less write about (I hate writing) and it doesn't help that it's getting dark at 4pm and I can't take photos. I haven't even been baking much, which means I probably should see the doctor. So, complaining aside, what's been on the menu? Lots of spicy food and this one lonely cake. I made it when a friend was coming for dinner. It was the perfect end to a simple meal, no adornment needed. If you like to gild the lily, raspberry coulis, candied sour cherries or any fresh or cooked fruit would make a wonderful accompaniment. This recipe is from a cookbook I've had since I was a teen, and I've been making almost that long, though I had forgotten about it for a few years. I simplified it by making the whole thing in a food processor, and I won't go back to the mixer for this cake, as the food processor does a much better job of breaking up the almond paste anyway. Yes, almond paste. Aren't you glad you kept reading? Try it--it's a moist and tasty cake, and a good keeper too.

Almond Torte
Source: Cooking A to Z
1¼ cups all-purpose flour
1 teaspoon baking powder
pinch salt
1 package almond paste (7 oz/200 grams)
¾ cup sugar
¾ cup unsalted butter
4 eggs
½ teaspoon almond extract

  1. Preheat oven to 350℉. Lightly grease bottom of a 9" cake pan; line with parchment. Grease sides of pan and parchment and dust with flour. Combine dry ingredients and set aside.
  2. Crumble almond paste into bowl of a food processor, add sugar and pulse until it looks like fine crumbs. Add butter and process until it is well creamed. Add eggs, one at a time, processing until each is well mixed before adding another. Add almond extract with the last egg. Scrape down sides of bowl. Add flour mixture and pulse a few times, until just combined. 
  3. Scrape batter into pan and bake until golden and a skewer inserted in the centre comes out clean. Start checking after 40 minutes, though it could take up to 50. Cool 10 minutes in pan, then remove and cool right-side up on a rack.

13 comments:

Gloria said...

Mary this look absolutely delicious,love it! gloria

Valerie said...

My eyes actually honed in on the words 'almond paste' immediately. But you had me at Almond Torte.
This looks luscious and simple.

And I know how you feel. When it comes to writing, sometimes all I want to say is "This was good. Here's the recipe". :p

Hope the baking bug kicks in again soon!

yummychunklet said...

Well this certainly looks delicious for your first post back! Hope you get back into the baking groove soon!

crumbsoflove said...

ANYTHING with almond paste has my vote! This looks delicious Mary
Best, Sandie

A Canadian Foodie said...

I adore anything with almond and almond paste or marzipan. The cake looks moist and delectable. THANK YOU for the recipe. I love trying almond cakes. I am looking for the quintessential buddakook (however you spell it) a rich moist dutch almond cake.
Finally back from Italy, newly retired... look out world - I am back and so happy to be reading your lovely post!
:)
V

Art By ASM said...

This is one thing we love making! Almond tortes are so yummy and decadent. I remember my Aunt making one in Italy when I was there. It's so good! I love making it at home too. I think this weekend may a good time for one! Thanks for bringing back some memories!

HUGS,
Annamaria

Poires au Chocolat said...

Sounds really interesting - the almond paste and all that. Yum.

I know what you mean about not having the same desire for baking sometimes - with my course at the moment all I want to eat is salty savoury stuff outside. Though I am enjoying more traditional and fruity stuff.

Christine said...

Ooh, so this is the almond cake you were talking about -- looks awesome, I love that even golden outside its got going on.

I know what it's like to be in a baking slump... the weather up here can be depressing and seriously dampen kitchen motivation! I wish they'd left that extra hour of light tacked on to the evening.

Cheap Ethnic Eatz said...

Yeah it is the november blues, finding hard to blog too. But a lovely almond torte certainly helps, looks great.

TeaLady said...

Oh My but that looks so light and delicious. I have some almond paste that needs a home, maybe this is it. Probably!!

Les rêves d'une boulangère (Brittany) said...

Gosh I know all about the struggles of blogging, writing and taking photos at the right hour. It can sometimes take away from the actual fun of baking.

On the upside, your cake looks delicious and I love almonds. Unfortunately I can't eat them at the moment..but I do know that my Mum can and gosh does she love them :)

Isabelle said...

Omg, looks perfect, yummy

A Canadian Foodie said...

I am pretty sure I found your buterkok recipe and cannot wait to try it.
:)
V
This also looks GORGEOUS!
Valerie