Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Almond Torte 3.0 (101) 7 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 July 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 30 mins Servings: 8 This flourless cake is light and delicious. Ingredients Nonstick cooking spray 1 ¾ cups sliced blanched almonds ¾ cup plus 2 tablespoons confectioners' sugar 4 large egg whites ¼ teaspoon salt ½ teaspoon almond extract Whipped cream, for serving (optional) Directions Preheat oven to 325 degrees. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with 1/4 cup almonds. In a food processor, process remaining 1 1/2 cups almonds with 3/4 cup confectioners' sugar until finely ground; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners' sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture. Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper. Cook's Notes Cut the paper liner before making the batter, but do not spray and line the pan until the batter is ready; this will prevent the spray from pooling in the bottom of the pan. Rate it Print