Flourless Almond Torte

Flourless Almond Torte

  • 8 ounces cream cheese
  • 1/2 cup (1 stick) unsalted butter
  • 8 ounces almond paste
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 cup almond meal
  • 4 tablespoons granulated sugar
  • 1 tablespoon light corn syrup
  • 2 tablespoons water
  • 1/2 teaspoon almond extract
  • 3/4 cup powdered sugar
  • 1/2 cup sliced almonds, lightly toasted

Baker's Note:  Set out the cream cheese, butter and eggs an hour or two beforehand to let them come to room temperature.  To toast the almonds, spread them onto a baking sheet and toast them in the oven for 5-10 minutes while the oven is preheating, checking them to make sure they don't burn.

Preheat the oven to 325.  Spray an 8 or 9-inch round spring form pan with non-stick spray and line the bottom with a circle of parchment paper.

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, butter, almond paste and salt for 2-3 minutes, until light and fluffy.  Beat in the eggs, one at a time, beating for 1 minute after each.  Stir in the almond meal until combined.

Spread the batter into the pan.  Bake for 40-45 minutes, until the torte is puffed and set.  Place the pan on a wire rack and start making the glaze.

In a small saucepan, combine the granulated sugar, corn syrup, water and almond extract.  Over medium/medium-low heat, bring to a boil, swirling occasionally to dissolve the sugar.  Keep the saucepan on the heat and whisk in the powdered sugar until smooth.  The glaze will begin to crust as soon as you remove it from the heat.

Remove the sides of the pan and pour the hot glaze over the cake, letting it drip over the edges a little.  Sprinkle with the almonds.  The torte can be eaten warm, after cooling for about an hour, but I think it's best cooled completely and eaten at room temperature.

Yields 10-12 servings

Recipe from Curly Girl Kitchen