Fustini's Oils and Vinegars
Almond Torte Cockaigne

Add To Favorites

Almond Torte Cockaigne

Almond Torte Cockaigne

Submitted by Corporate Chef Andy Stewart




Step 1. 

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.

Customer Reviews

  1. 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

  2. Delicious Torte!

    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




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More