First off, I need to clarify to you, my dear readers, that this torte recipe was planned for a post exactly one week ago…then I went from this:
That’s right folks! We had a BABY!
In case you missed it and want to see some more pictures of our little girl, Madeline Louise, check out the guest post by my husband, Ryan, the new Daddy, earlier this week. It’s packed full of good sh*t. Whoops! I mean stuff. (Read it and you’ll understand). In short, Madeline came about 10 days early. She is healthy, happy, and doing all the things that newborns do. I, too, am feeling healthy, happy, and doing all things that first-time Moms do. That said, over the coming weeks, I hope to post at least once a week, but everyone and their brother says I should take it easy. So, cut The Cooking Canvas some slack if something might seem delayed and lagging. Kinda like how I feel, but it’s all good!
So, let’s get back to this nutty, savory, smells like heaven, and satisfies the taste of the gods torte.
Apples and almonds. I just like the way those two words sound together. Actually, it sounds like a pretty good blog name come to think of it, or maybe a daycare center. Why did I think of that? Baby on the brain?
Anything apple has also been on my brain. Since the leaves outside have started changing, apples have been on my list…I track ‘em down and use them any way I can in the kitchen.
Turns out that apples and almonds not only sound like they are destined for each other, but they are meant to have a big ol’ party on your taste buds together, moving and grooving to the scrumptious symphony (alliteration, anyone?) of cinnamon and butter enter this heavenly Apple Almond Torte recipe. Too bold a claim? I don’t care, ’cause it’s true.
Want some more alliteration? This terrific tasting torte is not only palette pleasing, but it is particularly panoramically pretty, too. Okay, moving on…
I had the BEST time getting those slices of apples to all fit beautifully into the springform pan. I might have even exercised my French with a “Damn, that looks good!” before sliding it in the oven. Pardone-moi!
But what does it TASTE like?
Like you suddenly started speaking French.
Cette Almond Torte Apple a une croûte croustillante et de noisette que les transitions dans un doux , tarte , et le goût de pomme acidulée qui fera que vous voulez avoir quelques secondes, voire tiers. Since you haven’t tried it, though, you’ll need the translation.
Do YOU ever find recipe inspiration in the darndest places? I do. Seriously, I have family recipes that have been taken from the back of cereal boxes and newspaper cuttings (which proves there is an alternative to Pinterest afterall).
To that point, the origins of this Apple Almond Torte recipe I stumbled upon in one of my favorite local magazines, Radish Magazine (pg. 12), and although it was called a “cake”, I believe that “torte” is the more appropriate term for this fabulous dessert. Why? Well, I found this nugget of information from trusty ol’ Google. And if Google says it, it’s gotta be true, right?
Ingredients Difference – A traditional cake is made with ingredients mainly consisting of sugar, eggs, butter and flour. A torte, however, calls for little to no flour and the use of ground nuts or breadcrumbs in its place. This change of ingredients causes the torte to be much heavier in both texture and taste.
Boom. There you have it. Verdict out.
It doesn’t really matter what you call it, though. You should bust out some green granny smiths and give this a go. FYI: It also plates beautifully with some rich vanilla ice cream.
Okay, thanks as always to YOU, my dedicated readers. I am so joyful that I can bring to you what I genuinely LOVE doing: creating in the kitchen. I look forward to your comments!
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- 1/4 cup almonds
- 3/4 cup flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 5 tablespoons cold, unsalted butter, diced
- 1 teaspoon almond extract
- 1 large egg, lightly beaten
- 3 Granny Smith or other tart apples
- 3 tablespoons unsalted butter
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 egg
- Heat oven to 350 degrees.
- Butter and flour a 9 inch spring form pan.
- In a food processor, combine and pulse almonds and 1/4 cup flour until a course meal is formed.
- Add rest of flour, sugar, baking powder, and butter and pulse until butter is granular.
- Add the almond extract and egg and blend well - mixture will be like wet sand.
- Using your fingertips press the mixture evenly in the prepared pan.
- Place pan in refrigerator to chill.
- While torte is chilling peel and core apples and cut into very thin slices.
- Remove torte from fridge and stick apple slices into the torte batter, packing them tightly. Leave about a 1/4 inch rim around the outer edge.
- Place torte in oven and bake for 45 minutes.
- While torte is baking melt the remaining butter, allow it to cool, then whisk it together with the remaining sugar, cinnamon and egg until a thick slurry is formed.
- After torte has baked for 45 minutes, pour the thick topping over the cake as evenly as possible - start in the center of the cake and circle outward.
- Place torte back in the oven and bake for an additional 25 minutes.
- Once baked, allow torte to cool completely before removing the sides of the spring form pan. A knife can be scraped along the edges to prevent sticking.
- Serve and enjoy!
- Serve with vanilla ice cream for an extra treat!