Created by Rachelle D. Ferneau, Pastry Chef/Owner, Eden Cake
This is a very elegant and delicious torte and flourless. When it is turned out of the pan, the sliced almonds become the toasted top layer with the almond “cake” underneath, brightened by a bit of lemon zest. If you love almonds, this torte is for you!
4 1/2 cups raw sliced almonds, divided
1 1/2 cups sugar, divided
1 tsp lemon zest
6 egg whites
Apricot jam (optional)
Preheat oven to 350 degrees. Generously spray a 9 inch round springform pan with spray oil, line with parchment paper, and spray again. Add 3/4 cup sliced almonds to the pan and rotate to evenly distribute the almonds all along the bottom. Set aside.
In a food processor, grind the remaining almonds with 1/2 cup sugar until finely ground. Add the lemon zest to the processor bowl and pulse to integrate.
Using an electric or hand-held mixer, beat the egg whites with the salt until foamy. Gradually add the remaining 1 cup of sugar, a tablespoon at a time, and continue beating on high until the egg whites are stiff and glossy, about 3 minutes. Add half of the ground almonds to the egg whites and fold in gently. Add the rest of the almonds and continue folding until no white streaks remain. Pour into the prepared pan and spread out evenly.
Bake for 35 to 45 minutes until lightly browned and the center feels firm to the touch. Cool in the pan for 10 minutes, then invert onto a serving platter, remove the springform pan and parchment, and cool completely. If desired, melt and strain apricot preserves and glaze the top of the torte.
Yield: Serves 12 to 16
Recipes: Desserts, Torte, Parve, Kosher