Almond Torte (Gluten Free)
I love desert. I really love desert. My taste buds crave it and my body holds on to every delicious bite. That’s why I decided to skip desert most of the time and make really exceptional deserts for special occasions. This GF Almond Torte has become a family favourite for birthdays and graduations. I used three recipes for inspiration and modified them in method and ingredients. I will include links to the other recipes at the end of the post because they are excellent recipes and I definitely want to give due credit. Enjoy!
Before you start if you want a tall torte that resembles a two layer cake make two of the following. Do not just double the recipe! The bubbles in the egg whites will get crushed by the weight of the extra almond flour.
- 6 eggs
- 1/4 teaspoon salt
- 1/2 teaspoon of cream of tartar
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 cups almond flour (also called almond meal)*
*I’ve tried grinding the almonds in a high powered food processor and, although it worked, there was more prep and cleanup and the flour wasn’t as fine and uniform as it needed to be. I recommend buying it already prepared.
Topping/filling (this can be doubled in the same bowl for the taller torte)
- 1 generous cup of whipping cream
- 1/4 teaspoon vanilla
- 1/2 teaspoon almond extract
- about 1/8 cup sliced almonds
- 1/8 cup white sugar or to taste
- 1 package of Dr. Oetker Whip It Stabilizer for Whipping Cream (optional)*
*this helps the whipped cream last if you aren’t planning on eating the cake immediately
1. Pre-heat oven to 350 F
- Cut parchment paper circles to line the bottom only of a 10-inch springform pan.
- In a mixing bowl combine baking powder and almond flour, mixing with fingers so that no lumps of baking powder or almond flour remain. Set aside until step 8.
- Separate egg whites and yolks into two separate mixing bowls.
- Using an electric mixer with a whisk attachment beat the egg whites until frothy. Add the cream of tartar and salt and continue to beat on medium-high until the egg whites are stiff but not dry.
- In a separate bowl combine egg yolks, sugar, vanilla extract and almond extract. Beat on high speed until the yolks are light and foamy.
- Very gently fold the egg yolk mixture into the egg white mixture taking care not to break the bubbles.
- Sprinkle almond flour mixture gently into the egg mixture as you fold to incorporate. At the end of this step the mixture will be fully incorporated yet (hopefully) still light and foamy.
- gently pour mixture into springform pan and bake at 350 F for 30-35 minutes. Check it at 20 minutes and if the top seems to be browning very quickly, reduce temperature to 335 F and continue baking for the remaining 10-15 min or until a toothpick/knife inserted in the torte comes out clean.
- Remove pan from oven and carefully run a knife around the edge of the pan before releasing the springform. Cool.
- While waiting for the cake to cool, toast almonds in a small frying pan on medium heat stirring frequently and watching carefully to prevent burning!
- Whip cream and stabilizer gradually moving from low to high speed to avoid splatters. Once it starts to thicken add sugar and extracts.
- Cover top and sides of cake with whipped cream arranging in decorative peaks and sprinkle with toasted sliced almonds.
- If making a two layer torte put whipped cream between layers then cover the whole torte with whipped cream and sprinkle with toasted sliced almonds.
Hope you enjoy this torte as much as we do! Let me know how the recipe turned out for you in the comments below.
Thanks for dropping by and ’til next time, Shine, Just Shine!
Links to the recipes that inspired me