A Remarkable Almond Cake Made Even Better
The New York Times
Whipping up your own almond paste adds just a few minutes, but smartly innovates on a classic recipe.
A testament to a well-loved recipe is that, when you pull the cookbook it’s in off the shelf, it automatically falls open to that page. And that’s exactly what happens whenever I reach for “Chez Panisse Desserts” by Lindsey Shere. The sticky pages of the almond torte recipe fling themselves upward, willing me to bake it, even if I had another sweet in mind. Usually, I give in. No matter what kind of dessert I’m looking for, this adaptable almond torte can fill the bill. On its own, it’s a tender, golden cake that walks the line between dense and light, with a fine, plush crumb and heady marzipan flavor. Powdering it with confectioners’ sugar turns it into a minimalist dessert or afternoon snack. Topping it with seasonal fruit and whipped cream makes it colorful and fresh; lemon curd adds tang. And icing it with bittersweet ganache yields something rich and fudgy, satisfying any chocolate desires.
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And it’s not chocolate chips.
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