Wednesday, January 23, 2013

Chez Panisse Almond Torte by Colleen

Chez Panisse Almond Torte by Colleen
Hi again Barb,
Ok, the stress baking continues unabated here. Although this one I won't be sending in a care package to William.   I got this recipe off of Alexandra Cooks blog and she in turn credits it to Chez Panisse.  I would serve it for a dinner party with raspberry sauce or fresh raspberries.    I made the whole thing in the food processor.  Easy peasy. 

Chez Panisse Almond Torte
(from Alexandra Cooks. com)
1¼ cups sugar
⅞ cup (7 oz./200g) soft almond paste
1 cup (2 sticks) softened unsalted butter
1 tsp. vanilla extract
1/8 tsp. almond extract (optional)
6 eggs
1 cup (4.5 oz/130g) flour
1½ tsp. baking powder
¼ tsp. salt
powdered sugar for dusting

1. Preheat the oven to 325ºF. Beat the sugar with the almond paste until the almond paste is in fine pieces. Or, better, pulverize it in a food processor. Beat in the butter and the vanilla, then cream the mixture until it is light and fluffy. Beat in the whole eggs, one at a time ― the eggs should be at room temperature ― beating well after each addition so the eggs are thoroughly mixed in.

2. Mix the flour, baking powder, and salt, and beat in just until thoroughly blended.

3. Butter a 9-inch spring-form pan and turn the batter into it, smoothing the top evenly. Bake for 1 to 1¼ hours (mine baked for 1¼ hours) or until a toothpick inserted in the center comes out clean and the center feels springy when you push it gently.

4. Let cool for about 20 minutes before releasing the sides of the spring-form pan.


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