"Taste of the Valley" Recipe: Butter Almond Torte

from the Virginia Egg Council

This is the perfect cake – dense, moist and flavorful – terrific alone with a glass of iced coffee or tea, or even more wonderful when dressed up with fresh or frozen fruit or berries and ice cream. There’s no need for large slices since it packs a taste wallop in every bite. Use the extra yolks in flans, quiches, make plain
scrambled eggs even richer, or let Fido or Kitty have a treat. Enjoy!
1 cup whole almonds, peels on
1 ½ cups granulated sugar, divided
1 cup all-purpose flour
10 tablespoons unsalted butter
2 tablespoons dark rum (golden rum is fine)
2 teaspoons vanilla extract
8 egg whites
1/3 cup sliced almonds, peels on
Confectioner’s sugar
Preheat oven to 350˚F. Butter a 10” cake pan. If using a smaller pan, it will need a longer baking time.

Place whole almonds and ¾ cup sugar in a food processor and pulse until finely ground. Stir in flour.

Melt butter. Add rum and vanilla extract. Set aside to cool.

Whip egg whites with a pinch of salt in a large bowl until they form soft peaks. Slowly add in the remaining ¾ cup sugar while beating at high speed until whites hold their soft peaks.

Fold almond mixture and butter mixture, alternately into the whipped egg whites, one-third at a time, until all has been incorporated.

Pour mixture into cake pan and smooth top slightly. Sprinkle with sliced almonds.

Bake 30 – 40 minutes or until set (press lightly until torte springs back or insert toothpick until it removes cleanly). Remove from pan and cool on a rack.

To serve: Dust with powdered sugar. Serve with vanilla ice cream and fruit or a fruit puree.
*This wonderful recipe was taken from Pathways to Plate – It is served in the Lodge & Conference Center at Geneva-on-the Lake, in Ohio’s Ashtabula County.

For more wonderful egg-rich recipes, contact the Virginia Egg Council at eggsrgr8@rev.net

Virginia Egg Council

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