New This Month

Almond Torte with Raspberry Filling


This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.

  • Servings: 10

Source: Martha Stewart Living, December/January 1995


  • 10 tablespoons unsalted butter, melted, room temperature, plus more for pans
  • 1 1/2 cups unblanched, whole almonds
  • 1 cup plus 2 tablespoons granulated sugar
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 large eggs
  • 1/4 cup orange-flavored liqueur
  • 1 cup seedless raspberry jam
  • 1/3 cup confectioners' sugar, for sprinkling
  • Marzipan holly leaf and berries, for decoration (optional)
  • Vegetable oil cooking spray


  1. Heat oven to 375 degrees. Butter two 8-inch round cake pans. Line with parchment; butter parchment. In a food processor, process almonds and sugar to a powder. Sift together cornstarch, flour, baking powder, and salt.

  2. In an electric mixer, beat 2 eggs with almond-sugar mixture on low speed until blended, about 1 minute. Add remaining eggs, one at a time, beating on high speed for 3 to 4 minutes and scraping down sides of bowl after each egg. Beat in liqueur.

  3. Sprinkle cornstarch mixture over egg mixture; fold in. Fold in melted butter. Pour batter into prepared pans. Bake 15 minutes, rotate pans between oven shelves, and bake until cake tester inserted in the center of a cake comes out clean, 15 to 17 more minutes. Line two wire racks with parchment; spray paper with cooking spray. Turn cakes out of pans to cool on parchment-lined cooling racks for 45 minutes.

  4. In a small saucepan, warm jam over low heat, stirring occasionally. Spread warm jam on one cake layer; top with second layer, and dust with confectioners' sugar. Decorate with marzipan if desired.

Reviews Add a comment

  • eljahn1
    23 DEC, 2015
    Wow! This is a weird recipe! BUT- ours turned out lovely. Light, fluffy, and delicious. Here's the key, and I think it's a bit unclear in the recipe, the volume of the cake is achieved by the long beating time of EACH egg- 3-4 minutes a piece. It seems ridiculous, but the long beating time is the difference between a tasty, super-dense pancake and a delicious fluffy torte. Aside from the time commitment of beating the eggs in, this is a simple, DELICIOUS holiday recipe.
  • lwsourpatch
    3 DEC, 2014
    My torte also turned out flat, and was nothing like the thickness of the cake in the picture. When the cake came out of the oven, there was excess butter bubbling on the side of the pan so I poured out the excess butter. I also added a teaspoon of almond extract to the batter to enhance the almond flavor. Taste wise, this torte was just ok.
  • maria_s
    8 NOV, 2012
    I made this torte yesterday. The batter was too thin!! I kept reading the dry ingredients over and over again to make sure i didn't make any mistake. First i decided to add some flour, but in the end I decided not to change anything. Unfortunately it ended up totally flat!!!Huge disappointment!
  • Tiffany_Sun
    28 DEC, 2008
    I made this torte on Christmas Eve, and it came out beautifully -- not overly sweet, and you can really taste the almonds in the cake. Since i didn't have a food processor or an electric mixer, i mixed everything in my blender. Worked like a charm!