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Butter Almond Tort Cake |
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Jim Hogan - Oct 05,2014
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| Butter Almond Tort Cake | | Contributed By: angie, MN | See all of angie's recipes | | | Active Time: 15 Minutes | | Total Time: 55 Minutes | 8 Servings | | 
| | | Delicious, dense-yet-moist yellow coffee torte with a buttery almond glaze.
INGREDIENTS | Cake: | | 1/2 Cup Sugar | | 1 t. Vanilla | | 2/3 Cup Butter, plus small amount for pan | | 2 Eggs | | 3/4 Cup Flour | | Glaze: | | 2 T. Milk | | 1 T. Flour | | 1/4 C. Butter | | 1/3 C. Blanched almonds, sliced | | 4 T. Sugar | | | DIRECTIONS | 1. Prehaet oven to 350 degrees. | | 2. Melt 2/3 C. butter and allow to cool. | | 3. Using a mixer, beat eggs, vanilla and sugar in large mixing bowl until light and fluffy. | | 4. Add butter and flour to egg mixture and stir by hand. Makes approximately 2 cups of batter. | | 5. Pour batter into an 8-inch greased and floured cake or tart pan. Bake for 25 minutes or until toothpick inserted in the center comes out clean. | | 6. In a saucepan, combine remaining 1/4 cup of butter, 4 T. sugar, milk, and flour. Bring to a boil and add almonds. | | 7. Spread cake with glaze and bake for an additional 10 minutes, or until just beginning to turn light brown and crispy. | | 8. Allow to cool on a rack for 15 minutes before cutting. Serve warm or at room temperature. What if I spread it with Apricot Jam instead of the glaze or incorporated the jam into the glaze ???? Maybe add to the Apricot jam a touch of Grapefruit juice……… | |
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