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Chez Panisse Simple Almond Torte
Recipe

10 INGREDIENTS • 7 STEPS • 1HR 35MINS

Chez Panisse Simple Almond Torte

4.5
2 ratings
Truly, this almond torte, made almost entirely in the food processor, is one of the simplest and most delicious desserts you could ever prepare.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Truly, this almond torte, made almost entirely in the food processor, is one of the simplest and most delicious desserts you could ever prepare.
1HR 35MINS
Total Time
$2.26
Cost Per Serving
Ingredients
Servings
8
US / Metric
Granulated Sugar
1 1/4 cups
Almond Paste
3/4 cup
Almond Paste, softened
Unsalted Butter
1 cup
Unsalted Butter
plus extra for greasing the tin
Almond Extract
1/8 tsp
Almond Extract
optional
Egg
6
Eggs, room temperature
Baking Powder
1/2 Tbsp
Baking Powder
Salt
1/4 tsp
Powdered Confectioners Sugar
to taste
Powdered Confectioners Sugar
for dusting
Nutrition Per Serving
VIEW ALL
Calories
542
Fat
32.6 g
Protein
8.3 g
Carbs
54.4 g
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Chez Panisse Simple Almond Torte
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Beat the Granulated Sugar (1 1/4 cups) with the Almond Paste (3/4 cup) until the almond paste is in fine pieces. Or, better, pulverize it in a food processor.
step 2 Beat the Granulated Sugar (1 1/4 cups) with the Almond Paste (3/4 cup) until the almond paste is in fine pieces. Or, better, pulverize it in a food processor.
step 3
Beat in the Unsalted Butter (1 cup), Vanilla Extract (1 tsp) and Almond Extract (1/8 tsp) if using, then cream the mixture until it is light and fluffy.
step 3 Beat in the Unsalted Butter (1 cup), Vanilla Extract (1 tsp) and Almond Extract (1/8 tsp) if using, then cream the mixture until it is light and fluffy.
step 4
Beat in the Eggs (6), one at a time, beating well after each addition so the eggs are thoroughly mixed in.
step 4 Beat in the Eggs (6), one at a time, beating well after each addition so the eggs are thoroughly mixed in.
step 5
Mix the All-Purpose Flour (1 cup), Baking Powder (1/2 Tbsp), and Salt (1/4 tsp), and beat in just until thoroughly blended.
step 5 Mix the All-Purpose Flour (1 cup), Baking Powder (1/2 Tbsp), and Salt (1/4 tsp), and beat in just until thoroughly blended.
step 6
Butter a 9-inch springform 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.
step 6 Butter a 9-inch springform 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.
step 7
Let cool for about 20 minutes before releasing the sides of the springform pan. Add Powdered Confectioners Sugar (to taste), if preferred.
step 7 Let cool for about 20 minutes before releasing the sides of the springform pan. Add Powdered Confectioners Sugar (to taste), if preferred.
Tags
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American
Christmas
Shellfish-Free
Easter
French
Vegetarian
Dessert
Mother's Day
Winter
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