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Swiss Black Almond Torte
From Dorothy McNett's recipes at www.dorothymcnett.com. This is delicious served as is, or with some amareno cherries on the side. Don't forget a little chocolate drizzle is good, too! Also, see my recipe for Cashew Cream as it is perfect to dollop on top and then sprinkle with a few cacao berries. Also, the zest of an orange and a bit of orange juice is a perfect addition.
1/2 pound raw almonds, with skins on (about 1 1/2 cups)
Preheat oven to 325 degrees. Grate the almonds finely. A food processor with steel chopping blade in place works the best. Add the sugar and cinnamon, and then the eggs one at a time and blend well after each addition. Pour into a well buttered 9 inch springform pan. Bake about 45-50 minutes. Cool. Remove the outside of the springform pan, slice the cake and serve. Great with coffee, tea, or a sweet dessert wine.
Recipe created 2006-10-25.