1 hr 5 mins
A great torte that's very easy to make. The recipe is similar to making meringue but when cooked the torte has a moist cake centre. Cool before serving. You can simpley dust with icing sugar or top with a chocolate icing or ganache. Serve with some cream on the side
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Units: US | Metric
- 50 g potato starch (potato flour or starch in Australia) or 50 g maize cornflour (US. cornstarch)
- 1 teaspoon baking powder, ensure gluten free
- 150 g almond meal (5 ounces)
- 150 g caster sugar (aka superfine sugar)
- 6 eggs, separated
- 2 tablespoons brandy (or substitute your favourite chocolate or coffee liquer or 2 tablespoons use 1 tablespoon of vanilla)
- 1 pinch salt
- 1Pre-heat oven to 160°C Grease and flour a round springform tin.
- 2Beat egg whites until very stiff.
- 3In a seperate bowl, beat the 6 egg yolks and sugar together until thick. Sift in the flour, baking powder. Add the almond meal, potato flour, salt and brandy. Mix well.
- 4Gently fold the beaten egg whites into the torte mixture. Do not overmix.
- 5Pour into the tin and bake for 45 minutes or until golden in colour.
- 6Cool and top with icing if desired.
- 7NOTE: for non-alcoholic substitution use 2 tablespoons of water and brandy essence in place of the brandy or liquer.
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Nutritional Facts for Magic Almond Cake
Serving Size: 1 (56 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 213.4
- Calories from Fat 92
- Total Fat 10.2 g
- Saturated Fat 1.5 g
- Cholesterol 111.6 mg
- Sodium 97.4 mg
- Total Carbohydrate 22.7 g
- Dietary Fiber 2.1 g
- Sugars 15.8 g
- Protein 7.3 g