When looking for an easy dessert recipe it’s easy to overlook cakes. They’ve gotten a bad rap for being time-consuming, fussy, and difficult to make look presentable (especially when frosting is involved).
But that’s where this gorgeous almond torte comes in. It’s as quick and easy as baking up a batch of cookies or brownies, yet is guaranteed to be the star of the show at your next special event or holiday!
Instead of a heavy frosting, this almond torte recipe is topped with a layer of powdered sugar. Simple, beautiful, rich, buttery…this dense torte cake has it all!
Torte versus cake. What’s the difference?
The words torte and cake can be used interchangeably, but in the baking world, there are a few technical differences that set the classic cake and torte apart.
Most notably, cake recipes are typically extra light and fluffy whereas torte recipes are more thick and dense (yet still moist and melts-in-your-mouth with every bite).
Additionally, cakes are often layered and filled with frosting, ganache, or fruit fillings but tortes are almost strictly single-layer cakes with a simple dusting of powdered sugar, letting the flavor of the almond torte shine!
Ingredient Spotlight
- Almond paste is made from ground almonds and sugar and provides the predominant almond flavor while keeping the texture of the cake rich and moist. Almond paste is a common baking ingredient that should easily be found in the baking aisle near the other baking essentials.
- All-purpose flour keeps the texture of the cake as light and fluffy as possible. I have not tested a gluten-free version of this moist almond cake and unfortunately cannot recommend a gluten-free flour that is suitable in this cake recipe.
- Cardamom infuses a warm, aromatic, slightly citrusy flavor into the cake. It’s truly the perfect pair for nutty almonds.
- Sliced almonds are used for a decorative topper, as well as a nutty crunch that enhances the almond flavor throughout the cake. If you love an extra nutty crunch, consider using toasted almonds.
Please be sure to see the full recipe card below for measurements.
Tip! Make sure to use almond paste – almond flour, almond meal, marzipan, and/or whole almonds ground in a food processor will not work as a substitute. Be careful using homemade almond paste – if it is too moist, the cake will not set properly.
How to Make an Almond Torte
Baking an almond torte recipe from scratch couldn’t be easier.
First, prepare an 8-inch round cake pan by greasing the sides slightly and placing a parchment round in the bottom.
Tip! If you’re cutting a regular piece of parchment paper into a circle, make sure to check out this trick to Make a Parchment Paper Round!
Next, prepare the torte cake batter. In the bowl of a stand mixer (or in a large bowl with an electric mixer or hand mixer), cream together the almond paste and softened butter until fully combined, about 2-3 minutes. Add the sugar and continue beating, stopping to scrape the sides as needed.
One at a time, add the eggs, slowly mixing between each addition. Lastly, remove the mixing bowl from the stand mixer and add the flour and cardamom. Stir by hand until just combined. Spread the batter evenly in the prepared cake pan and sprinkle the sliced almonds on top of the cake.
Bake for 32-35 minutes, or until the edges of the torte are golden brown and a toothpick inserted in the center of the cake comes out clean with just a few moist crumbs.
Then, let the moist cake cool slightly before removing from the pan. Transfer to your favorite cake plate and serve immediately while slightly warm with a sprinkle of powdered sugar. Enjoy!
Pairing Suggestions
This warm almond cake recipe pairs perfectly with coffee, tea, or your favorite dessert wine. Serve in classic cake slices alongside fresh berries and a scoop of creamy ice cream, or cut into bite-sized pieces and add to a Dessert Charcuterie Board. It’s best served slightly warm from the oven, so I’d actually recommend whipping it up closer to serving time when possible.
That being said, it really is amazing the next morning for breakfast with a Cold Brew, Quick Brew Iced Tea, or a 5-Minute Homemade Vanilla Latte. Not that I’d know or anything… 😉
Make Ahead Tips
Of all of my dessert recipes, this almond torte is one I avoid making ahead because it really is best served fresh. With that being said, there are times when making dessert ahead of time is required.
If that’s the case, bake the cake as recommended. Let cool completely on wire racks until room temperature. Then very lightly brush the top of the torte with my Simple Syrup for Cake or this 5-Minute Homemade Almond Syrup (this will help keep the cake moist!). Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 24 hours. Unwrap right before serving, sprinkle with powdered sugar, and enjoy!
Storage and Freezing
Leftover cake will keep at room temperature for up to 3 days or in the freezer for up to 1 month. If freezing, I recommend wrapping tightly in plastic wrap followed by a layer of foil. Let thaw at room temperature until soft again.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Almond Torte with Cardamom
Ingredients
- 7 ounces almond paste
- 12 Tablespoons unsalted butter, room temperature
- 3/4 cups sugar
- 4 eggs, room temperature
- 6 Tablespoons all-purpose flour
- 1/2 teaspoon ground cardamom
- 1/4 cup sliced almonds
- Powdered sugar, for topping
Instructions
- Preheat oven to 350°F. Place a parchment round in the bottom of an 8 inch round cake pan and grease the sides slightly.
- In the bowl of a stand mixer, cream together almond paste and softened butter for 2-3 minutes until fully combined.7 ounces almond paste, 12 Tablespoons unsalted butter
- Add sugar and continue beating, stopping to scrape the sides as necessary. Add the eggs slowly, one at a time, slowly mixing between each addition. Add flour and cardamom, stirring until just combined.3/4 cups sugar, 4 eggs, 6 Tablespoons all-purpose flour, 1/2 teaspoon ground cardamom
- Spread evenly in cake pan and sprinkle sliced almonds on top. Bake for 32-35 minutes until edges are golden brown and a toothpick comes out clean. Let cool slightly and remove from pan. Before serving, sprinkle powdered sugar on top of the cake. Highly recommended to serve slightly warm!1/4 cup sliced almonds, Powdered sugar
Spring coming soon is literally making me feel ALL GIDDY too! Those couple of sneak peeks of warm weather we’ve had these past few weeks have had me all smiles 🙂 This cake is so perfect for spring! I can totally picture this at an Easter brunch!
Oh my goodness, I know! It looks like DC has been nicer to you than MN has to me – so sick of this snow!
Hi! When did you add the sliced almonds? Also, do you use pre-ground cardomon?
Hi Tina! Add the sliced almonds on the top of the batter, just before baking (and thanks for the realization that I left that out :)). I do use ground cardamom. I’d love to hear what you think if you make it – enjoy!
This is such an amazing recipe. I added orange zest along with the cardamom. I added the almonds and sugar to the bottom and I added more almonds on top. I now make this almost weekly. I think this tastes even better out of the fridge.
Yummy! Thanks so much for sharing, and leaving your review, Natalie!!
I don’t know what I did wrong, but the middle of the cake is not cooked at all. I put it back in oven for another 10 minutes past the recommended amount of time and still, it is raw. I used the exact size baking pan and followed the instructions. What did I do wrong?
Hi Frances – I’m so sorry you had this experience. I retested the cake again tonight as written to see if I could troubleshoot and to check the recipe (again). I’m not sure why the cake would still be raw; do you have an oven thermometer? Sometimes the temperatures can vary depending on the oven. The cake is a very moist cake and therefore the texture is a bit different than a traditional cake. I’d love to hear if you tried it again with an oven thermometer and had better results. I also recommend testing the internal temperature of the cake for doneness – which should be around 192-196°F. Let me know if you have any other questions, I’d be happy to help you continue to troubleshoot.
What?! You re-made the recipe because of me? That is SO SWEET! Ok I’m a dummy amateur baker but I forgot a key piece of information: I made my almond paste from scratch. I suspect – no, I KNOW – this is why my cake didn’t turn out properly. I’m so sorry! ? I will purchase almond paste and remake this and report back.
P.S. I cut out the middle uncooked portion of the cake with a biscuit cutter and my husband ate almost the entire rest of it. He had no idea anything was awry, just thought it was a “special ring cake”. ?
No worries at all, Frances! I love that it gave me an excuse to make the cake 🙂 and I always want to make sure the recipes work out, so anything I can do to check is worth it. Making your own almond paste is next level! Can’t wait to hear how it turns out next time… I’m so glad your husband liked as a special ring cake anyway 😉