Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Almond Torte with Raspberry Filling 3.4 (40) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Servings: 10 This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam. Ingredients 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 ⅓ cup confectioners' sugar, for sprinkling Marzipan holly leaf and berries, for decoration (optional) Vegetable oil cooking spray Directions 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. 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. 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. 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. Rate it Print