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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
- 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
- Pre-heat oven to 160°C Grease and flour a round springform tin.
- Beat egg whites until very stiff.
- In 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.
- Gently fold the beaten egg whites into the torte mixture. Do not overmix.
- Pour into the tin and bake for 45 minutes or until golden in colour.
- Cool and top with icing if desired.
- NOTE: for non-alcoholic substitution use 2 tablespoons of water and brandy essence in place of the brandy or liquer.