I’ve made a hazelnut torte before and it was absolutely scrumptious. I can’t begin to explain how much I’m looking forward to trying this recipe, especially because it promises to be easy. Let me tell you, it looks a lot easier than the hazelnut one I made.
I did notice this calls for almond paste. Funny. Didn’t I post a recipe for that recently? 🙂
Happy bellies to all!
Chez Panisse Almond Torte
Source: Chez Panisse Desserts
Author Lindsey Shere’s notes: Serve this torte with a cup of coffee or tea or a glass of Sherry, or better, an Italian Aleatico or Passito. It is also good with sliced peaches or nectarines and crème anglaise.
- 1¼ cups sugar
- ⅞ cup (7 oz./200g) soft almond paste*
- 1 cup (2 sticks) softened unsalted butter
- 1 tsp. vanilla extract
- 1/8 tsp. almond extract (optional)
- 6 eggs
- 1 cup (4.5 oz/130g) flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- powdered sugar for dusting
*First of all, be sure to buy almond paste versus marzipan, which are often placed next to each other in the baking aisle. Second, the recipe in Chez Panisse Desserts calls for 8oz of almond paste, but we have always just used one of those tubes that usually weighs 7oz. If you don’t have a scale and can’t find a 7-oz tube of almond paste, measure out the 7/8 cup, but don’t pack it too tightly.
Preheat the oven to 325ºF. Beat the sugar with the almond paste until the almond paste is in fine pieces. Or, better, pulverize it in a food processor. Beat in the butter and the vanilla, then cream the mixture until it is light and fluffy. Beat in the whole eggs, one at a time — the eggs should be at room temperature — beating well after each addition so the eggs are thoroughly mixed in.
Mix the flour, baking powder, and salt, and beat in just until thoroughly blended.
Butter a 9-inch spring-form pan and turn the batter into it, smoothing the top evenly. Bake for 1 to 1¼ hours (mine baked for 1¼ hours) or until a toothpick inserted in the center comes out clean and the center feels springy when you push it gently.
Let cool for about 20 minutes before releasing the sides of the spring-form pan.