Indulge in this rich torte enhanced with the nutty flavor of almond and sweet vanilla bean pod seeds. Dust over a layer of powdered sugar and top with a dollop of homemade whipped cream. This delicious Almond Torte is sure to be a crowd pleasure. Enjoy!
1½ cups almond flour
¾ cup confectioners' sugar
4 large eggs
2 tbsp. Sonoma Syrup Co. Vanilla Almond (Orgeat) Simple Syrup
1 tbsp. Sonoma Syrup Co. Pure Vanilla Bean Extract "Crush"
2 tsp. Sonoma Syrup Co. Pure Almond Extract
¼ tsp. salt
Vanilla bean whipped cream, for serving (optional)
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. Coat with almond flour.
In the bowl of an electric mixer fitted with the whisk attachment, beat eggs with sugar and salt until thick and increased in volume, about 5 minutes.
Beat in almond and vanilla extract. In three additions, gently fold in almond flour.
Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles.
Bake until golden brown and firm in center, 35-40 minutes; cool completely in pan.
Invert onto serving plate, and remove wax or parchment paper.
Brush Vanilla Almond (Orgeat) Simple Syrup over cake to soak.
Dust with powdered sugar and vanilla bean whipped cream.
This is so divine! I made it for my grandson who is limited by allergies to milk in most baked goods. I think it will be our favorite desert henceforth. Being a marzipan fan I think I’m going to roll out marzipan to put on the top of the next one to see how scrumptious that will be as well. Probably overkill, but hey you only live once!
Thank you for the luscious recipes to use your products. I always enjoy them so much.