Monday, March 10, 2014

Almond Torte - Reg and Gluten free




 I made this cake for our Valentine's potluck at our clubhouse and received lots of complements and requests for the recipe !   
I used raspberry jelly but you could use  strawberry, apricot or peach jelly or cherry pie pie filling. 

Cake 

  • 4 eggs 
  • 3/4 cup sugar 
  • 1 tsp almond extract 
  • 2 tbsp flour ( for gluten free 2 tbsp featherlight rice flour + sm pinch of xanthan gum) 
  • 2 1/2 tsp baking powder 
  • 1 cup flaked or blanched whole almonds 

1. Put eggs and sugar in blender and whir until mixed. 
2. Add all other ingredients and process for 2 minutes. 
3. Line two round cake pans with parchment paper and divide batter between the two pans. 
4. Bake for 20 minutes at 350 degrees.
5. Let cool then remove from pans , remove parchment paper before assembling layers. 

note -- I made the recipe twice and used three layers for my cake - you can use as many or few layers as you wish.  -  use the extra batter for cup cakes and decorate as desired. 

 Filling ... 

  •  2 cups whipping cream 
  •  1/4 cup berry sugar 
  •  3 tsp instant vanilla pudding 
  •  one room temp. brick of cream cheese 
  • 1/3 cup icing sugar 

  1. Whip  cream, sugar and vanilla pudding until stiff then set aside .... 
  2. Beat cream cheese and icing sugar , then gradually stir in the whipped cream. 
Raspberry drizzle      

  • 1 1/2 cups  fresh or frozen raspberries, heat to boiling, sieve out the seeds,  leaving 1 cup juice. 
  • add 1 cup sugar and 2 tsp certo crystals, bring to a boil and boil for one minute. 
  • chill before using 

  1. Put layers together with whipped cream/ cream cheese, drizzling raspberry over top
  2. Cover sides and bottom with whipped mixture again drizzling the raspberry jelly generously  on top and sides, swirling with a knife.  
  3. Sprinkle toasted almonds on top of cake if desired.  

10 comments:

  1. Wow - that looks impressive and so little flour is used! The frosting looks and sounds wonderful. Thanks for all the amazing recipes you share!

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  2. Can you tell me what berry sugar is please? Is that like confectioner's or icing or super fine, etc? Have never heard of that before. Looks fabulous and definitely going to try.

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    1. Hi Tracey, berry sugar is just another name for 'fine sugar' ... but you could just use regular sugar as well if you don't have the superfine.

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    2. I always have the superfine. Thanks so much for the reply. :)

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  3. For the raspberry drizzle, is that 1 1/2 cups of raspberries?

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    1. yes... thank you Sharon ! I will correct that ...

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  4. Since this looked so good, I am baking it right now. I was just wondering if it is possible to use hazelnuts instead of almonds?

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    1. Hi Debbs... I'm sure you could use hazelnuts instead of almonds ... the cake would be a bit darker in colour though.

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  5. So you use the almonds whole? And I don't think I've seen flaked almonds? Is that sliced almonds? Sorry. The recipe looks good!!

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    1. Yes, you throw the almonds in whole and they are 'ground' in the one step process -- and yes... flaked are sliced almonds -- same thing.

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