ALMOND TORT RECIPES
ALMOND TORTE RECIPE | MARTHA STEWART
This flourless cake is light and delicious.
Provided by Martha Stewart
Categories Cake Recipes
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds.
- In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectioners' sugar until finely ground; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners' sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.
- Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.
Nutrition Facts : Calories 184 g, FatContent 11 g, FiberContent 1 g, ProteinContent 5 g
ALMOND TORTE RECIPE | MYRECIPES
During Passover, when most foods made from wheat flour are forbidden, almond desserts are popular, especially with Sephardic Jews. A version of this recipe dates back to at least 1855 and is probably much older. When baked, the batter forms a dense (but not heavy) torte, like a soufflé--only with an earthy side. We serve it here with a simple raspberry sauce, but it's equally delicious plain or with sliced strawberries. Prep and Cook Time: about 1 hour. Notes: Using whole blanched almonds saves time, allowing you to skip the boiling and peeling in step 1, but these nuts can be difficult to find. Look for them in gourmet and Middle Eastern markets.
Provided by MyRecipes
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add the almonds and cook 2 minutes. Drain, rinse almonds with cold water, and slip off and discard skins. Pat dry with a kitchen towel and set aside.
- Preheat oven to 375°. With vegetable-oil spray, lightly coat inside of a 10-in. pan with removable rim or any other 2-qt. baking dish with sides at least 2 in. high. Sprinkle inside of dish with 1 tbsp. sugar, tilting and turning the dish to coat evenly. Discard any excess. Set dish aside.
- In a blender or food processor, whirl almonds until finely ground (be careful not to grind them into almond butter). Set aside. In a large bowl, whisk egg yolks with remaining 1/2 cup sugar for several minutes until pale yellow and thick. Gently stir in ground almonds and almond extract. Set aside.
- In a large clean bowl, beat together egg whites and salt until firm peaks form. Stir 1/3 of the whites into yolk-almond mixture to combine thoroughly, then gently fold in remaining whites. Pour batter into prepared dish and bake until set and golden brown on top, about 30 minutes. Let cool 15 minutes, slice, and serve with raspberry coulis.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 166 calories, CarbohydrateContent 17 g, CholesterolContent 106 mg, FatContent 9.1 g, FiberContent 1.4 g, ProteinContent 5.6 g, SaturatedFatContent 1.4 g, SodiumContent 108 mg
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Reduced-fat sour cream, egg whites and applesauce lighten up this gorgeous almond torte. A creamy custard filling lends richness. —Kathy Olsen, Marlborough, New Hampshire
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Reviews 4.2
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Calories 215 calories per serving
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- In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon. , Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside., In a large bowl, beat butter and 1/2 cup sugar until blended, about 2 minutes. Add egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to butter mixture. Transfer to prepared pans; set aside., Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon., Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely., Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator.
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This is a copycat recipe I found in the paper of the famous Burnt Almond Torte from Prantl's bakery in Shadyside, a neighborhood of Pittsburgh. This is the best Burnt Almond Torte you will ever taste! As close to the original as it gets.
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This pretty cake takes a bit of time, so I like to make the layers ahead of time and assemble the day of serving, making it an easier option for entertaining. —Trisha Kruse, Eagle, Idaho
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Reviews 5.0
Total Time 01 hours 10 minutes
Category Desserts
Cuisine Europe, German, Italian
Calories 546 calories per serving
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Reviews 5.0
Total Time 01 hours 10 minutes
Category Desserts
Cuisine Europe, German, Italian
Calories 546 calories per serving
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