Semolina Almond Torta

If you are a lover of almond flavor, this dessert is for you. My husband Richard is my “in house” baker. An exact and precise science, the art of baking is his forte. In this department, I willingly take a back seat. I begin by complimenting his baking skills and his highly praised dessert repertoire and, then present him with a new “idea” that he should try. Works like a charm.

This Semolina Almond Torta is a moist, dense, buttery cake that imparts a mighty almond flavor due to the use of almond paste. We have never served it to any of our guests that didn’t enjoy it immensely. It is an elegant dessert that sweetens the end of any meal.

Ingredients:

8 ounces of almond paste, broken into pieces

1 ¼ cups of granulated sugar

1 cup ( 2 sticks) plus 2 tablespoons unsalted butter, room temperature

1 teaspoon vanilla or almond extract

6 large eggs, room temperature

¼ cup fine ground semolina

¼ cup almond flour

2/3 cup all-purpose flour

1 ½ teaspoon baking powder

¼ teaspoon kosher salt

Directions:

1.       Preheat oven to 350 degrees. Grease a 10-inch springform pan or round cake pan with Crisco, then line the pan with parchment paper. Spray the parchment paper with cooking spray. Pour the ¼ of sugar into the pan and tilt to coat the bottom and sides. Knock out the excess sugar.

2.       In a stand mixer fitted with a paddle attachment, combine the almond paste and the 1 ¼ cups of sugar. Beat on medium-low until the paste is pulverized and completely mixed with the sugar, about 5 minutes. Don’t skimp on this mixing time, or the almond paste will sink to the bottom of the cake during baking.

3.       Add butter and cream and mix until light and fluffy, stopping once or twice to scrape down the side of the bowl. Reduce the mixer speed to low, and add the vanilla extract. Add the eggs one at a time, stopping to scrape down the bowl after every addition. Beat for two minutes after the last egg is added.

4.       In a separate bowl, combine the semolina, almond, and all-purpose flours, baking powder, and salt. Stir with a whisk to blend. With the mixer on low speed, add all the dry ingredients at once until blended.

5.       Remove the bowl from the stand mixer and with a spatula give it a few turns, scraping out the bowl. Spread the batter evenly in the pan and give the pan a light tap on the counter to coax out any air bubbles from the batter.

6.       Bake for 45 minutes, rotating the pan after 25 minutes. Cook until cake is golden-brown and has lightly pulled away from the sides of the pan. Test center with a toothpick. Remove from the oven and let cool.

Inspirations

a.       Serve with a dollop of homemade whipped cream

b.       Pair fresh sliced peaches or berries with the sliced Torta

c.       Serve with a small glass of dessert wine such as a Vin Santo

Recipe adapted from the Wine Spectator