This almond torte combines the aromatic flavor of almonds with a slightly dense and chewy, cake topped with sugar and crunch. If you love almond croissants, you’ll love this easy recipe!
Almond Cake
If I were to describe this cake to you, I’d say it’s simple yet fancy, and so easy to make. It tastes like an almond croissant bar, with a slightly dense, but deliciously chewy crumb with some crunchy sugary slivered almonds on top!
It’s not super light and fluffy like a traditional cake, almost like a blondie texture. And although the almond flavor is present it’s not overwhelming, making this simple and elegant dessert great for any occasion.
Why I Love This Recipe
- It’s versatile. Bring it to a potluck, serve it after dinner, or enjoy a slice for snack.
- The flavor and texture of this almond torte cake is irresistible!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Unsalted butter: I prefer to use unsalted to be able to control the amount of salt.
- Large eggs: I recommend bringing the eggs out about 30 minutes before, so all ingredients are starting at room temp.
- Almond extract: Don’t skip this! It’s what gives the almond cake its sweet almond flavor.
- Raw almonds: Sliced almonds can be blanched (without the skin) or not. It’s up to you.
How to Make Almond Torte
Start by melting the butter in the microwave and then add the sugar and eggs. Beat for a couple of minutes with a hand mixer until light and fluffy.
Then, add the vanilla, almond extract, flour, and salt. Mix until just combined.
Pour the cake batter into the prepared cake pan. Sprinkle almonds and sugar on top and place the cake in a preheated oven to bake for 40-45 minutes.
Let cool for 10 minutes out of the oven before turning it out onto a wire rack to cool completely. Slice and serve almond cake with a dusting of powdered sugar. Enjoy!
Recipe Tips
- I use a 9-inch round cake pan. You want to make sure to spray the pan, and line it with with parchment paper, and spray it again. Or use a 9-inch spring form pan.
- Trace the bottom of the cake pan onto the parchment paper and cut it out to fit nicely into the bottom.
- Test whether the cake is ready to come out of the oven by inserting a toothpick into the center of it. It’s ready once the toothpick comes out clean.
- Place a piece of parchment paper over the almond cake before turning it out of the pan. This will help catch any loose almond slices.
More recipes with almond flavor include croissant breakfast casserole, lemon blueberry muffins and sugar cookie frosting.
More Almond Recipes
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Almond Torte
Video
Ingredients
Almond Cake
- 10 Tablespoons unsalted butter
- 1 ¼ cups sugar
- 2 large eggs
- 1 ½ teaspoons almond extract
- 1 teaspoon vanilla
- 1 ½ cups all purpose flour
- ½ teaspoon salt
Topping
- 1-2 Tablespoons sugar
- ¾ cup sliced raw almonds
For serving (optional): Powdered sugar, berries
Instructions
- Prepare: Preheat oven to 350°F. Spray nonstick cooking spray onto the bottom and sides of a 9 inch round cake pan. Cut out a circle of parchment paper to fit the cake pan, place in pan, and spray pan again.
- Make cake batter: In a large microwave safe mixing bowl, melt 10 Tablespoons butter in the microwave. Stir in 1 1/4 cups sugar. Then add in 2 eggs. Beat for about 2 minutes, or until light and creamy. Add 1 teaspoon vanilla, 1 1/2 teaspoons almond extract, 1 1/2 cups flour, and 1/2 teaspoon salt. Mix until just combined.
- Bake: Pour the cake batter into the prepared pan. Sprinkle the almonds and sugar over the top of the batter. Bake for 40 – 45 mins, or until a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes. Place a piece of parchment of the top of the cake (to prevent loose almonds from falling off), then flip the cake onto a cooling rack. Cool completely. Dust with powdered sugar if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Variations
- This moist almond cake recipe works with different flavored extracts. Swap the almond extract for a citrus flavor like lemon or orange extract.
- Citrus flavors also work alongside the flavor of almonds. Sprinkle some orange or lemon zest on top before serving.
- You can also make this cake using a springform pan.
- Powdered sugar and fresh berries are optional garnishes for serving.
Storage
- Store: Keep leftover almond cake in an airtight container up to 3 days.
- Freeze: You can freeze it for up to 2 months, as long as it’s wrapped tightly in plastic wrap and kept airtight in a freezer bag or freezer-safe container.
Categorized as: American, Cake + Cupcakes, Desserts, Easter, Reader Favorites
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
absolutely FABULOUS
So happy to hear you love the almond torte!
Can use almond flour instead of all purpose flout?
You can use almond flour to make this gluten free, but I prefer all-purpose flour because it changes texture. If using almond flour, decrease butter to 8 Tablespoons.
We really enjoyed this cake! I loved the almond flavor and the slightly dense, but still very soft texture of the cake. – recipe tester
Thanks Alisha! Glad your family loved the almond cake!