NewburyportNews.com, Newburyport, MA

PortWatch

October 2, 2013

Almond torte is packed with the flavors of fall

This cake is inspired by a classic recipe that originated in Brittany, France. Simply called gateau Breton — Brittany cake — it’s like a super-ultra-rich version of pound cake. Quickly mixed together by hand in a single bowl, it makes the most dense, luxurious cake ever.

We’ve taken the same cake and infused it with citrus zests and warm fall spices. Walnuts and hazelnuts work just as well as the almonds, if you prefer.

To make toasted, ground nuts, arrange them in a single layer on a rimmed baking sheet and toast in a 350-degree oven for 10 minutes. Let them cool completely, then grind them in a food processor until finely ground, but not reduced to a paste. Alternatively, you can purchase ground almonds; simply spread them on a rimmed baking sheet and toast until light golden.

CITRUS-SPICE ALMOND BUTTER TORTE

Start to finish: 1 hour 15 minutes (15 minutes active)

Servings: 12

11/4 cups granulated sugar

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon ground dry ginger

1/4 teaspoon kosher salt

6 egg yolks

1 teaspoon vanilla extract

Zest of 1/2 orange

Zest of 1/2 lemon

1 cup (2 sticks) unsalted butter, melted

1/2 cup toasted and finely ground almonds

2 cups all-purpose flour (sifted, then measured)

2 tablespoons turbinado or raw sugar

Whole almonds, to garnish

Heat the oven to 325 degrees. Coat a 9-inch cake pan with baking spray, then line the bottom with a circle of baking parchment.

In a medium bowl, whisk together the sugar, cinnamon, cloves, allspice, ginger and salt. Add the egg yolks, vanilla and both zests. Whisk until smooth, pale and slightly thickened. Gently whisk in the melted butter, then stir in the ground almonds. Gently fold in the flour, just until combined.

Spoon the mixture into the prepared pan and smooth the top. Sprinkle the raw sugar over the top, then decorate with whole almonds. Bake for 50 to 60 minutes, or until a toothpick inserted at the center comes out clean. Let cool for 10 minutes, then remove from the pan and set on a wire rack to finish cooling.

Nutrition information per serving: 310 calories; 180 calories from fat (58 percent of total calories); 20 g fat (11 g saturated, 0 g trans fats); 145 mg cholesterol; 32 g carbohydrate; 1 g fiber; 16 g sugar; 4 g protein; 45 mg sodium.

1
Text Only | Photo Reprints

Special Features
AP Video
Raw: Greeks Celebrate Easter With "Rocket War" Police Question Captain, Crew on Ferry Disaster Raw: Orthodox Christians Observe Easter Rite Ceremony Marks 19th Anniversary of OKC Bombing Raw: Four French Journalists Freed From Syria Raw: Massive 7.2 Earthquake Rocks Mexico Captain of Sunken SKorean Ferry Arrested Raw: Fire Destroys 3 N.J. Beachfront Homes Raw: Pope Presides Over Good Friday Mass Raw: Space X Launches to Space Station Superheroes Descend on Capitol Mall Man Charged in Kansas City Highway Shootings Obama Awards Navy Football Trophy Anti-semitic Leaflets Posted in Eastern Ukraine Raw: Magnitude-7.2 Earthquake Shakes Mexico City Ceremony at MIT Remembers One of Boston's Finest Raw: Students Hurt in Colo. School Bus Crash Raw: Church Tries for Record With Chalk Jesus Raw: Faithful Celebrate Good Friday Worldwide Deadly Avalanche Sweeps Slopes of Mount Everest
Special Features