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Almond Torta

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“Posted for Zaar World Tour 2005. Recipe source is a Moosewood cookbook.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 325 F.
  2. Butter and flour a 10 inch bundt pan.
  3. Stir together the almonds, flour and salt. Set aside.
  4. Beat the egg yolks at high speed using an electric mixer for about 6 minutes or until they are thick and lightly colored.
  5. Add the Amaretto and vanilla.
  6. Gradually add 1/3 cup sugar, beating until it is dissolved. Set this mixture aside.
  7. Wash and dry the beaters thoroughly.
  8. In a large bowl, combine the egg whites and cream of tartar and beat until soft peaks form.
  9. Gradually add 1/3 cup sugar, beating until stiff peaks form.
  10. Gently fold the egg yolk mixture into the whites.
  11. Then gently fold in the flour mixture, about 1/3 at a time.
  12. Pour the batter into the bundt pan and bake for 45-55 minutes or until a knife inserted in center comes out clean.
  13. Invert the pan onto a plate. After 30 minutes, loosen the sides of the cake from the pan and remove the pan.
  14. Serve topped with strawberries and whipped cream.

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