Almond Torte Cockaigne

This version of a German Mandeltorte isn't too sweet, is delightfully moist and flavored with just the right amount of citrus. It can be made in a few different ways and can easily handle several different varieties of fillings. This cake is dairy-free, as many tortes are. However, if you have dietary restrictions involving eggs, you may have to skip making this recipe as egg replacements will not work. This cake is not gluten-free, but you can certainly make it gluten-free by using your own breadcrumbs made from GF bread or pre-packaged GF breadcrumbs. For more information about tortes, please see my accompanying article.

Almond Torte Cockaigne

¾ cup whole natural (unblanched) almonds

¾ cup sugar

6 large eggs, separated

½ cup toasted fresh or dry unseasoned breadcrumbs

1 tsp. ground cinnamon

¼ tsp. pure almond extract

Grated zest and juice of 1 lemon or 1 small orange

¼ tsp. cream of tartar

¼ cup sugar

Preheat the oven to 325 degrees. Grease and flour the bottoms of two 8 x 2" round pans or one 8" springform pan, or line the bottoms with wax or parchment paper. Make sure the egg yolks and whites are at room temperature.

Finely grind the almonds and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and ¾ cup sugar on high speed until thick and pale, about 2 minutes. Stir in the almonds along with the breadcrumbs, cinnamon, almond extract and the zest and juice of the lemon (or orange).

In another large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining ¼ cup sugar and beat on high speed until stiff peaks form. Use a spatula and fold in a quarter of the egg whites into the almond mixture, then fold in the remaining whites.

Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick comes out clean - about 20 minutes in round pans and 40 - 45 minutes in a springform pan. Let cool completely in the pan(s) on a rack; the center will sink as it cools. Slide a thin knife around the torte to detach it from the pan(s). Level and invert the torte before frosting with whipped cream, coffee whipped cream or a bittersweet chocolate glaze.

Or, if using a springform pan, remove the pan side, invert, remove the paper liner(s), if using, and serve right side up sprinkled with powdered sugar. 

Layers can be filled with flavored whipped cream, a lemon-orange custard filling or a mixture of whipped cream and lemon curd.

Serves 8