Almond Torte with Cranberry Jam |
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Prep Time: 12 Minutes Cook Time: 60 Minutes |
Ready In: 72 Minutes Servings: 1 |
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This moist, dense European-style cake is rich enough to serve without the jam, but don't forget the coffee. Ingredients:
12 ounces pure almond paste, crumbled (we tested with odense) |
3/4 cup butter, softened |
1 1/4 cups granulated sugar |
4 large eggs |
2 tablespoons almond liqueur |
1 1/4 cups all-purpose flour |
1 teaspoon baking powder |
powdered sugar |
Directions:
1. Lightly grease and line bottom of a 9 springform pan with parchment paper; set aside.
2. Beat almond paste, butter, and granulated sugar at medium speed with a heavy-duty stand mixer until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in liqueur.
3. Combine flour and baking powder; add to butter mixture, beating at low speed just until blended. Spread batter into prepared pan.
4. Bake at 325° for 1 hour or until cake is golden and edges spring back when lightly touched. Cool completely in pan on a wire rack. Dust cake with powdered sugar, and serve with Cranberry Jam.
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