This almond torte combines the aromatic flavor of almonds with a slightly dense and chewy, cake topped with sugar and crunch. Dust with powdered sugar before serving for an irresistible dessert!

An almond torte cake garnished with almonds and powdered sugar then sliced into pieces.

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Almond Torte Recipe

If I were to describe this almond torte cake to you, I’d say it’s simple yet fancy, and so easy to make. It tastes like an almond croissant, 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. The almond flavor is present yet not overwhelming, making this simple and elegant dessert great for any occasion.

Ingredients Notes

Almond torte ingredients on the counter including sliced almonds, almond extract and butter.

Find the full printable recipe with specific measurements below.

  • All-purpose flour: I used all-purpose flour in this moist almond cake as it gives the cake more structure. You can use almond flour, but butter will need to be decreased.
  • 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.

Almond cake batter being mixed with a hand mixer in a glass bowl.
Bowl of sliced almonds mixed with sugar for the almond torte topping.

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.

Baked almond torte in a round pan with toasted sliced almonds on top.

Let the cake cool for 10 minutes out of the oven before turning it out onto a wire rack to cool completely.

Almond cake.

Slice and serve almond cake with a dusting of powdered sugar. Enjoy!

Slice of almond cake being lifted with serving spatula to show dense texture.

Recipe Tips

  • Swap the almond extract for a citrus flavor like lemon or orange extract. You could add some orange or lemon zest on top before serving.
  • I used a 9-inch round cake pan. You want to make sure to spray the pan, line it with with parchment paper, and spray it again for easy removal.
  • You can also use a 9-inch springform 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.
Slice of almond cake with a fork taking a bite to show texture and crunchy almonds.

More recipes with almond flavor include croissant breakfast casserole, lemon blueberry muffins and sugar cookie frosting.

More Almond Recipes

Close up of an almond torte with a slice removed, topped with sliced almonds and a dusting of powdered sugar.

Almond Torte

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 40 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Servings: 10
This almond torte combines the aromatic flavor of almonds with a slightly dense and chewy, cake topped with sugar and crunch.
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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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store leftovers in a covered container up to 4 days. Wrap leftover slices of cake in plastic wrap and freeze up to 3 months. 
Almond flour: 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. 
Pan: If you’d like to display on a cake stand, use a 9-inch spring form to release. 

Nutrition

Calories: 347kcal, Carbohydrates: 42g, Protein: 5g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 131mg, Potassium: 89mg, Fiber: 1g, Sugar: 27g, Vitamin A: 473IU, Calcium: 31mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.