adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sour cherry and almond torte
Sour cherry and almond torte
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Deliciously light torte with cherries, almonds, and hazelnuts.
Ingredients:
  • 670g jar pitted morello cherries
  • 300g softened unsalted butter
  • 350g caster sugar
  • 6 eggs
  • 4.40 gm vanilla extract
  • 300g plain flour
  • 8.00 gm baking powder
  • 35g almond meal
  • 100g hazelnuts
  • 80g almond
  • Icing sugar, to serve
  • Thickened cream, to serve
Instructions:
  • Preheat the oven to 180C and generously grease a 24cm x 30cm baking pan or dish.
  • Separate the cherries from the juice, and gently dry them with a paper towel.
  • Cream butter and 1 1/4 cups (275g) caster sugar with electric beaters until thick and pale, about 5 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, sift flour and baking powder, then mix in almond meal and a pinch of salt, creating a well in the center. Gently fold in the butter mixture until smooth. Spread batter evenly into a pan, then top with cherries. Sprinkle with hazelnuts, almonds, and 1 tablespoon of caster sugar. Bake for 45 minutes or until a skewer inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before serving.
  • In a saucepan over medium-low heat, combine the remaining 1/3 cup (75g) caster sugar and reserved cherry juice. Simmer and reduce for about 15 minutes.
  • Sprinkle torte with powdered sugar and pair with cherry syrup and whipped cream for serving.

Similar Recipes