Gluten-free almond torte

by juno on February 6, 2011

The reason there’s no picture of the whole cake is it was too good; it got scarfed up almost before I even remembered to take a photo, with piles of whipped cream on the side. The recipe is here, but I simplified it by using almond meal (a.k.a. almond flour) instead of grinding up the almonds myself, and made a double recipe, cooked in two pans, which worked fine. And of course I slather pans with butter, rather than “nonstick cooking spray,” whatever that is. I recommend no more than 1/2 t. almond extract. Apricot jam in the center and bittersweet chocolate glaze or frosting on top, from The Joy of Cooking. (Melt in double boiler, stirring often, until chocolate is melted and smooth: 6 oz. bittersweet chocolate, 6 T. water, coffee or milk, pinch of salt. Remove from heat. Stir in, two or three pieces at a time: 6 T. unsalted butter, cut into small pieces. Continue to stir (do not beat) until perfectly smooth. Stir in: 1 to 2 T. liqueur (optional). I used ginger wine to compliment the apricot. For a pourable glaze let stand until pourable. For frosting, let stand until spreadable. That’s the short version, anyway. An elegant, somewhat nutritious dessert, and gluten-free, to boot.

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