Terry's Almond Torte
A wonderful, almost flourless cake from my friend Terry Mason.
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Preheat: 350° | Yield: 8 servings | |
Prep: 0:15 | Wait: 0:00 | Cook: 0:45 |
Ingredients & Directions
Almond Torte
- Generously butter & flour 8“ cake pan
- 3/4 cup Sugar
- 1 stick Unsalted Butter, room temp.
- 8 oz. Almond Paste (7 oz. tube)
- Blend well
- 3 Eggs
- 1 Tbsp Kirsch, Triple Sec or Amaretto
- 1/4 tsp Almond Extract
- Beat in
- 1/4 cup Flour
- 1/3 tsp Baking Powder
- Mix together separately
- Beat in until just mixed
- Pour into 8” prepared cake pan
- Bake @350 until tester in center of cake comes out clean ~40-50 minutes
- Let cool
- Invert onto serving dish, dust w/Powdered Sugar and serve w/Raspberry Sauce (below)
Raspberry Sauce
- 1 pt fresh Raspberries or 12 oz. frozen
- 2 Tbsp Sugar (to taste)
- Blend, strain out seeds
Notes
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