Almond Torte
Yield
servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
sugar
|
|
| 8 | ounces |
almond paste
soft |
|
| 1 ¼ | cups |
butter
unsalted, softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 | large |
eggs
at room temperature |
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
sugar
|
|
| 231.2 | ml/g |
almond paste
soft |
|
| 296 | ml |
butter
unsalted, softened |
|
| 5 | ml |
vanilla extract
|
|
| 6 | large |
eggs
at room temperature |
|
| 237 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
Directions
In food processor work bowl, process sugar with almond paste until paste is in small pieces.
Add butter and vanilla and continue processing until mixture is smooth.
Add eggs, 1 by 1, mixing until each is incorporated, then process until mixture is light and fluffy, about 3 to 4 minutes.
In small work bowl, combine flour, baking powder and salt.
Sprinkle over butter mixture and process in 2 or 3 short bursts, just until flour mixes in well.
Butter and flour 9-inch springform pan or 9x5-inch loaf pan and pour in batter, smoothing top evenly.
Bake at 325 degrees 1 to 1¼ hours until wood pick inserted in center comes out clean and center feels springy when pressed gently with tips of fingers.
Makes 12 servings.
