Chez Panisse Almond Torte

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Ingredients

Makes: 12 Servings

  • Butter For Prepping The Pan
  • 7 To 8 Ounces Almond Paste See Cake Note
  • Cups Granulated Sugar
  • 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 6 Large Eggs At Room Temperature
  • 1 Cup Unbleached Flour
  • Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 2 Teaspoons Confectioners’ Sugar For Dusting

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Lightly Grease A 9″ Springform Or Deep Layer Cake Pan With Soft Butter, And Set The Pan Aside.
  • Crumble The Almond Paste Into Pieces In A Food Processor Fitted With A Steel Blade.
  • Add The Sugar.
  • Pulse Until The Almond Paste Is Finely Chopped.
  • Stop The Machine And Add The Butter And Vanilla.
  • Pulse Until The Mixture Is Creamy And Light.
  • Add The Eggs, One At A Time, And Pulse Until The Eggs Are Well Combined.
  • Stop The Machine.
  • Place The Flour, Baking Powder, And Salt In A Large Mixing Bowl, And Whisk To Combine.
  • Add The Flour Mixture To The Food Processor, And Pulse Until Just Blended.
  • Turn The Batter Into The Prepared Pan, Smoothing The Top.
  • Place The Pan In The Oven.
  • Bake The Cake Until It Is Deeply Golden Brown And The Center Is Slightly Firm When Pressed, 48 To 52 Minutes.
  • Remove The Pan From The Oven.
  • Let The Cake Cool For 20 Minutes.
  • If Using A Springform Pan, Run A Knife Around The Edges And Unfasten The Collar.
  • Slice And Serve.
  • Or, If Using A Layer Pan, Run A Knife Around The Edges, Give The Pan A Gentle Shake, And Invert The Cake Once And Then Again Onto A Serving Plate.

Notes / Tips / Wine Advice:

Cake Note:

Almond Paste Is Found In The Baking Aisle. Most Brands Are 7 To 8 Ounces. Some Versions Of This Recipe Call For A Little Almond Extract, But Shere Says There Was No Almond Extract In Her Original Recipe.
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Course Nuts / Tarts