I want to share a flourless almond torte that is perfect for dessert, breakfast, or any time of the day. The recipe is adapted slightly from Run Fast Eat Slow. This torte is so versatile that I keep it in my freezer at school in muffin form.
I have brought this cake to countless events, and it has been a hit every time. When I serve it to a large group of people I usually bring a maple sweetened whipped cream, and/or a jam. Whenever I eat the leftovers myself, it is usually paired with plain yogurt and jam, as a snack or for breakfast.
Orange Almond Torte
*Adapted rom Run Fast Eat Slow
- 5 cups almond flour
- 6 eggs
- 1 Tablespoon vanilla extract
- zest of two oranges
- 2 teaspoons almond extract
- 1/4 cup olive oil
- 1 cup slivered almonds (topping)
- Pre-heat the oven to 350 degrees F. Line and butter a 9 inch removable bottom circular pan with parchment paper.
- Mix the eggs, vanilla, lemon zest, almond extract and olive oil together.
- Add the almond flour and salt and mix with a spatula until it is evenly mixed together.
- Pour the batter into the prepared pan and level out the top of the cake with a spatula (does have to be perfect).
- Evenly sprinkle the slivered almonds over the whole cake.
- Bake for 40-50 minutes until set and golden brown around the edges.
Maple Whipped Cream
- 1 cup heavy whipping cream
- 2-4 Tablespoons maple syrup (depending on how sweet you want it, I usually don’t make mine too sweet)
- splash of vanilla (optional)
- Whisk together all the ingredients in a stand mixer, a hand mixer, or by hand until soft peaks form.
- Serve with the Orange Almond Torte