Italian Almond Torte

This is a torte, not a cake, and will stay quite flat. Be prepared for pointed questions about what happened to your cake … until people taste it. -Jackie Capurro

  • 1 8-oz can almond paste
  • 3 T flour
  • 1/2 t baking powder
  • 1/4 t salt
  • 2 eggs
  • 6 T dry-roasted sunflower seedsCrumble the almond paste into a large bowl with your fingers or a fork. With a mixer, blend in all the remaining ingredients except for the sunflower seeds.

    Spread the batter evenly in a 9-inch removable-bottomed cake pan that has been buttered and floured. Sprinkle the sunflower seeds over the top.

    Bake at 325°F for 40 minutes. Cool 10 minutes and remove outer rim of pan.  Wrap in plastic after torte has cooled.

    Serves 8.

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