Forktionary

Almond Torta Recipe

Indulge in this heavenly Almond Torta, a classic recipe adapted from the beloved Moosewood Cookbook! This elegant dessert, featured in the 2005 Zaar World Tour, boasts a delicate almond flavor and a moist, fluffy texture. Perfect for special occasions or a delightful weekend treat, this recipe is surprisingly easy to follow, resulting in a show-stopping cake that's sure to impress. Top with fresh strawberries and whipped cream for an extra touch of decadence!

Prep Time 30 mins
Cook Time 90 mins
Calories 205.3 kcal
Protein 15g
Rating 5.0 (1 Reviews)
Almond Torta 77

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Almond Torta

  • 1 cup almond flour
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 large egg yolks
  • 1 tablespoon amaretto
  • 1 teaspoon vanilla extract
  • 2/3 cup granulated sugar
  • 6 large egg whites
  • 1/4 teaspoon cream of tartar
  • fresh strawberries (for topping)
  • whipped cream (for topping)

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How to Make Almond Torta

  1. Preheat oven to 325°F (160°C).
  2. Grease and flour a 10-inch bundt pan.
  3. In a medium bowl, whisk together 1 cup almond flour, 1/2 cup all-purpose flour, and 1/4 teaspoon salt. Set aside.
  4. In a separate large bowl, beat 6 large egg yolks with an electric mixer on high speed for 6 minutes, until thick and pale yellow.
  5. Add 1 tablespoon of amaretto and 1 teaspoon vanilla extract to the egg yolks.
  6. Gradually add 1/3 cup granulated sugar to the egg yolk mixture, beating until fully incorporated and dissolved.
  7. Set the egg yolk mixture aside. Wash and dry the beaters thoroughly.
  8. In a clean, dry bowl, beat 6 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
  9. Gradually add another 1/3 cup granulated sugar, beating until stiff, glossy peaks form.
  10. Gently fold the egg yolk mixture into the egg whites in three additions, being careful not to deflate the egg whites.
  11. Gently fold in the dry almond flour mixture in three additions, until just combined.
  12. Pour batter into the prepared bundt pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  14. Once completely cool, loosen the edges of the cake from the pan and remove.
  15. Serve your Almond Torta topped with fresh strawberries and whipped cream.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

48g

Fat

7g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Italian Mediterranean Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Occasion North American Desserts Mexican Holiday Event Vegetarian Cakes Dietary 4 Hours Or Less