Almond Tort
This tort is delicious! Nice and light with just the right amount of almond.
Reviewed by Anne Haas on May 5, 2021, 4:45 p.m. | Permalink
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Preheat oven to 350 degrees. Place sugar and egg yolks into the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy and smooth. Add lemon zest and juice, Fustini’s Sicilian Lemon Balsamic Vinegar, cinnamon, almonds, bread crumbs and almond extract and stir just to combine. Whisk egg whites to stiff peaks and fold into batter. Pour into a 9-inch springform pan and place into the preheated oven. Bake until fully set - 40 minutes. Let cool to room temperature, sprinkle powdered sugar over top. Spread raspberry preserves over the top and serve with fresh fruit.
This tort is delicious! Nice and light with just the right amount of almond.
Reviewed by Anne Haas on May 5, 2021, 4:45 p.m. | Permalink
This is a great recipe! The tore was moist, flavorful, and the Lemon Balsamic Vinegar gave it a pleasant tang. The raspberry preserves were a great addition – complementing the nutty notes of the torte wonderfully.
Reviewed by Quentin on May 6, 2021, 12:25 p.m. | Permalink
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