Almond Torte with Raspberry Filling


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


  • 10 tablespoons unsalted butter, melted, room temperature, plus more for pans

  • 1 ½ cups unblanched, whole almonds

  • 1 cup plus 2 tablespoons granulated sugar

  • ¼ cup cornstarch

  • ¼ cup all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 6 large eggs

  • ¼ cup orange-flavored liqueur

  • 1 cup seedless raspberry jam

  • 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.

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