Almond Torte
Moist and tender almond cake with an almond meringue topping.
Ingredients
Topping:
- 2 large egg whites
- ⅓ cup granulated sugar
- ⅓ cup sliced almonds lightly chopped
Cake:
- ¾ cup unsalted butter room temperature
- 1½ cups granulated sugar
- 2 large eggs
- 2 tsp almond extract
- ¼ tsp salt
- 1½ cups all-purpose flour
Instructions
- Preheat oven to 350°. Line bottom of a 9 inch springform pan with parchment paper and grease with cooking spray.
- To make the cake, cream together butter and sugar in an electric mixing bowl for several minutes until light and fluffy. Add in eggs one at a time, making sure to fully incorporate each before the next. Add in almond extract and stir. Sift in flour and salt and mix until just combined, taking care not to over mix. Batter will be slightly thick.
- Pour batter into prepared pan and smooth to the edges using an offset spatula. Set aside while you make the topping.
- To make the topping, in a very clean medium sized bowl, whip egg whites with electric mixer until soft peaks form. In another small bowl combine sugar and chopped almonds. Gently spoon whipped egg whites onto cake and smooth to cover the entire surface of the cake. Sprinkle with almond sugar mixture.
- Bake for 40-45 minutes or until top is slightly golden brown and a skewer inserted into the center of the cake comes out with a few moist crumbs. If top is browning before center is set, place a piece of foil over the top of the pan.
- Remove from oven and place on wire rack. Cool completely before removing from pan and serving.