Swiss Black Almond Torte Recipe

From Dorothy McNett's Recipe Book.

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Swiss Black Almond Torte

From Dorothy McNett's recipes at 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)
1 cup crystalline brown sugar
1 teaspoon cinnamon OR 3/4 teaspoon mace
zest of 1 orange and 1-2 teaspoons juice, if desired
8 eggs

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.

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