Almond Torte With Mocha Whipped Cream Frosting
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 4 eggs
- 3⁄4 cup sugar
- 1 cup whole almond
- 2 tablespoons flour
- 2 1⁄2 teaspoons baking powder
- 1 -2 tablespoon amaretto liqueur (optional)
directions
- Preheat oven to 350 F (180C).
- Prepare 2 8 inch (20cm) round cake pans by greasing them and lining them with waxed paper cut to fit.
- In a blender combine the eggs and sugar at high speed until smooth. Add almonds and blend until they are very finely ground. Add flour and baking powder and blend until combined.
- Pour the batter into the prepared cake pans and bake at 350F (180C0 for about 15 minutes or until lightly browned.
- Let cakes cool (about 5 min) before removing from the pans. Let cool completely before icing.
- Optional to pour 1-2 T amaretto liqueur on bottom layer for decadence.
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Reviews
-
Delicious! A couple of changes: 1 cup almond meal instead of whole almonds, Frangelico (hazelnut liqueur) instead of Amaretto (love that element!) and sprinkled toasted almonds on top. We brought the cake to a party and loved it so much, we made another when we got home! That good. Light and soul satisfying.Â
RECIPE SUBMITTED BY
I'm an organic-farm raised, free-range, traveler. Epicure, anthropologist, goat herder, professional baker, TV free.
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