Chez Panisse Almond Torte
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Some of you know my sister Lindsey. Some of you have only read about her here and thus only know about her penchant for crust-based dishes — pies and quiches in particular — and her love for Peeps and leftovers.
Let me tell you a little bit more. Lindsey, while a wonderful cook, doesn’t quite share the enthusiasm for cooking that many of the women in my family do.
She doesn’t go to bed with a full belly dreaming about what she might cook up tomorrow morning nor does she subscribe to a single cooking magazine; to her, nothing could be more boring than a tv program on cooking and a discussion about recipes might send her straight into another room; and she has been known on more than one occasion to exclaim:
“Why does everything have to be such a production?!”
The older I get, I tend to agree with this last statement more and more. It’s the simplest meals with the most minimal cleanups that leave everyone the happiest.
I should also note that Lindsey is a doctor, has two children, plays in an orchestra and is far too busy to spend time toiling in the kitchen. That said, a few days ago I called her and much to my surprise discovered she had been in the kitchen whipping up an almond torte in preparation for a few visitors.
“Little Lindis!” I exclaimed. (Yes, my sister is 32, and I still call her by her childhood nickname. We also still chase each other up the stairs and shriek in fear when we get together…that’s normal, right?) “I am so impressed.”
“Oh please,” she replied. “It’s so easy. It’s the only thing I make anymore.”
My sister (and the family as a result) has been making this torte since 1997, when she discovered the recipe in my mother’s copy of Chez Panisse Desserts, which is now in my possession. Truly, this almond torte, made entirely in the food processor, is one of the simplest and most delicious desserts you could ever prepare.
It’s definitely for almond/marzipan lovers and like the orange-and-olive oil cake and Teddy’s apple cake, tastes better with each passing day, so don’t be afraid to make it a day or two in advance if you’re preparing for a holiday gathering.
Dusted with powdered sugar, nothing will look more elegant on your dessert table. I hope all of your holiday preparations are going well.
I am not partial to any particular brand of almond paste, but if you can find a 7-oz box (which seems to be standard), that is ideal for this recipe:
This torte is made entirely in the food processor. First the almond paste and sugar are blended:
Up Next, the butter and vanilla are added:
and blended:
Then the eggs are added one at time. This is what the finished batter looks like:
Chez Panisse Simple Almond Torte
- Total Time: 1 hour 35 minutes
- Yield: 8 to 10
Description
Adapted from Chez Panisse Desserts
Author Lindsey Shere’s notes: Serve this torte with a cup of coffee or tea or a glass of Sherry, or better, an Italian Aleatico or Passito. It is also good with sliced peaches or nectarines and crème anglaise.
Be sure to buy almond paste versus marzipan, which are often placed next to each other in the baking aisle. Second, the recipe in Chez Panisse Desserts calls for 8 oz. of almond paste, but we have always just used one of those tubes that usually weighs 7 oz. If you don’t have a scale and can’t find a 7-oz tube of almond paste, measure out the 7/8 cup, but don’t pack it too tightly.
Ingredients
- 1¼ cups sugar
- 7/8 cup (7 oz./200g) soft almond paste, see notes above
- 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
Instructions
- 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.
- Mix the flour, baking powder, and salt, and beat in just until thoroughly blended.
- Butter a 9-inch springform 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.
- Let cool for about 20 minutes before releasing the sides of the springform pan.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American/French
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329 Comments on “Chez Panisse Almond Torte”
So disappointed in this recipe. The top and sides are almost burnt and it sunk a lot in the center. The top began to brown almost immediately. My oven tends to run a little hotter so I baked it at 275-300. I put foil on top for the last 40 minutes of baking. Any idea why it browned so fast and sunk in the middle.
So sorry to hear this, Theresa! My only suggestion would be to lower the oven temperature even more as it sounds as though it was just cooking too quickly. What material is the pan you are using? I’m wondering if that is playing a role in the browning as well. Sinking often has to do with a cake not being cooked long enough, so it sounds as though (if you were to ever give this one another go) you would need to really lower the oven temperature and cook it longer.
Have you had issues with other cakes?
So sorry this one didn’t work out for you. I hate wasting ingredients and time.
Followed recipe exactly – came out perfectly! Cooked for 1hour 7 min in springform pan. Came away from the sides of the pan. Probably overcooked it but was concerned from previous post that it might be undercooked and fall. However, it is still nice and moist!
So nice to hear this Dayle! Thanks so much for writing. This is one of my faves and that previous comment was concerning to me as well as I have made this so many times. So glad it worked out well for you!
Making this now and excited for the end result, but I would suggest you add that the eggs should be room temp in the list of ingredients like you do the butter. I just got to that part and now have to kill some time while they warm up in a little bath.
I bake a lot, but I was a bit nervous about this cake. My spring forms are 7″ and 11″, so I didn’t dare use one. I ended up using my Le Creuset tarte Tatin pan, and though the cake rose right up to the edge, that was OK. I buttered the pan, and I used a parchment round, but I should have buttered it as well (just needed to flip it over after pressing it onto the buttered pan bottom, and I forgot), so I lost some bottom edges when I unmolded it. That won’t happen again. My husband asked me to frost the top, so I made cream cheese frosting, but I won’t do it again. Overkill. Bur it’s a terrific cake! Moist, delicious. And easy.
Great to hear this, Sandy! Thanks so much for writing 🙂
Omg! This was perfection! It had a lovely slight crisp and chewy outer with a delish and soft almond center. This is going to become a staple! I cooked mine at 300 since my oven typically runs hot. It is absolutely perfect!
Great to hear this, Jenni! Thanks so much for writing 🙂
Wonderful to hear this, Jenni! Great to hear the lower temperature worked well for you. Thanks for writing!
Excellent cake. I love it. I have also tried with 7 oz marzipan and it was excellent as well. I also several times used 1 cup instead of 1 1/2 cup sugar and cake was as good if not better. But I think you need to really use a food processor and beat really well the sugar with the paste until both are well incorporated into each other, and
do the same with the eggs. Cake turns out really light and high. Thanks so much with this wonderful recipe.
Wonderful to hear all of this, Regine! Thanks for writing. I love the idea of cutting back the sugar.
This looks amazing and I would like to try, but my hubby insists on whole wheat flour. Can I substitute whole wheat for all-purpose? I’ve been able to substitute in other recipes by using a combination of whole wheat pastry flour and regular whole wheat flour. Do you think it would work?
Hi Ana! It should definitely work, just manage your expectations a bit about the texture of the cake — it may be a little denser/drier.
I have tried this cake many times and failed. However today I nailed it. I live in CO and made the following adjustments for high altitude baking.
Time 1 hr.
Temp 340
Eggs: 7
Sugar minus 1 T
Flour plus 1.5 T
Baking Powder 1 tsp
Oh yay! Wonderful to hear this, Jennifer! Thanks so much for writing and for sharing all of this! So helpful for others.
I have made this cake several times now and it is one of my favorite recipes! I don’t have a food processor so what I did was use a potato masher to combine the almond paste and sugar it takes a while but is worth the effort for the end result if you don’t have anything else 🙂 I mixed everything else with a hand mixer.
So great to hear this, Anjali! And thanks so much for sharing your method … so helpful for others who do not have a food processor 🙂
This almond torte is excellent. I made it with 8 oz. of almond paste in a 10” springform that I padded with foil on one side to approximate the 9” pan you use. Impressive results for such an easy recipe – all in one bowl of a cuisinart! Congratulations on this adaptation of the Chez Panisse recipe and thanks for sharing. It was a hit even with my daughter who doesn’t like cake (wear did I go wrong?!). I will definitely cut back a bit on the sugar next time just for wholesomeness, not because it tasted too sweet. Perfection!
So nice to hear this, Victoria! And I hear you: I have a son that doesn’t like pizza … painful!! So glad she approved. Incidentally, my brother got married this weekend, and my mom made this as the wedding cake in a heart shaped pan. It was so pretty and delicious.
The texture of this little cake was perfection. I got distracted and only added one cup of sugar, but I think it was a happy mistake. I wasn’t confident that a food processor would produce light and fluffy, but it was magic.
Wonderful to hear this, Marji! Thanks for writing 🙂 🙂 🙂
As I need to avoid wheat, any suggestions for wheatless flours? I have made cakes with almond flour, would it work here?
I worry with this one it will be a bit too dense. You could use some almond flour mixed with some gluten-free flour mix but I’m not exactly sure how to advise on the proportions as I’ve never tried. Hope you find a way to make this work for you … it’s one of my favorites, and I do think there are so many high-quality gluten-free flour mixes on the market these days. Good luck!
I made this yesterday and followed your recipe exactly. However, the torte was kinda dense in texture unlike the photo shown on your blog. I thought it would be more crumbly like yours. Is it supposed to be dense or crumbly?
The taste was good but a little too much egg for me. Can I use less eggs? But overall, I like the simplicity of the recipe.
Hi Lucy! It actually is on the dense side. I would describe it more as moist and dense than crumbly and light. You can definitely cut back the number of eggs.
Did you use a food processor to mix it?
Hi Ali,
Yes, I did use a food processor to mix everything including the flour. Maybe I should mix the flour by hand? But the flavor is awesome. I will cut down the number of eggs next time.
I love all your recipes! Thanks for sharing.
I think that might help! Use the food processor to blend the other ingredients (with fewer eggs); then whisk in the flour by hand. Thank you for the kind words 🙂 🙂 🙂
Made recipe exact except I used 1 cup sugar. I don’t have a food processor so I used my KitchenAid mixer.
I was a bit nervous because the almond paste didn’t quite disappear into the sugar. Even though I mixed it for a long time. However the cake was perfect. Thank you so much. Next I will try olive oil orange.
So great to hear this, Julie! I’m so glad the Kitchen Aid worked out, and great to hear less sugar worked well, too. Thanks so much for writing and for sharing your notes!
Alexandra – I’ve had the pleasure of eating this at Chez Panisse and this recipe rocks
It’s one of my go to cakes for any reason. I will be traveling by car 4 hours south to the Palm Beach area. I will arrive late on the 23rd and am staying in an Air BnB that does not have a kitchen. It has a microwave and small fridge. The BaumTorte i am making and bringing can be made at home and frozen. I’ll bring my portable one burner to make my chocolate glaze to finish the cake off.
My question to you is, can this cake be frozen. It not if I make it late on the 22nd, cool it down and wrap it in Stretch Tite, do you think it will stay fresh and moist to be decorated for dinner on the 25th.
I have shared this almond torte with many and EVERYONE raves about it.
Thanks for you expert opinion.
Tony
Hi Tony! So nice to hear this. I think you could do either: Yes, the cake can be frozen, and it freezes well. I also, however, am always astonished by how good this cake tastes days after I bake it. If you choose to not freeze it, just be sure to keep it in an airtight container. Enjoy! And thanks for writing 🙂
Hello!! Thanks for the recipe. Is there any substitute for almond paste?. We cannot find this in Mexico. Can it be replaced with almond meal?
Hi! Almond meal will not work unfortunately. I would make the almond paste from scratch if you are up for it. It’s actually inredibly easy. Just google “homemade almond paste” and you’ll find a recipe that works. Hope that helps!
That is altogether the most delicious and yet easiest thing I’ve ever made. Thank you so much!!!
Great to hear, Fiona! It has been a staple in my family for the reasons you describe!
Can I add some slivered almonds to it?
Orange zest?
Sure!
I have been making this torte for years, and this recipe always comes out perfectly!
I usually serve it with fresh strawberries sliced and soaked in a few tablespoons of sugar overnight, and whipped cream!
Everyone loves it and requests it all the time!
The macerated strawberries sound amazing Dottie! So nice to hear this. Thanks for writing 🙂
I’ve made this cake several times but never baked it longer than 50 minutes max, as instructed in the recipe version I read (recipe said to bake 45-50 min), my cake came out perfectly, and loved by all fortunate to taste this moist, nicely textured, flavorful cake!!! I wonder if the recipe I read long ago was written by someone else? I use Odense Almond Paste for this cake and purchase two boxes of it. I slice off 1-ounce from the second box (appx 3/4″), therefore, use the full 8-ounces of paste per the recipe . I was also instructed in the recipe I found several years ago to butter the pan bottom and sides, to then add parchment paper on the bottom of the pan, then butter the parchment as well. Recipe also said to invert the cake when removed from pan (upside down), then again (right side up) onto a serving platter (common sense, but some cakes may look better if left upside down).
The recipe I followed was exactly the same as this recipe, but a little more detailed.
This is a wonderful cake to say the least. It’s plain looking but very elegant when tasted!
Great to hear all of this, Jan! Thanks so much for writing. David Lebovitz worked at Chez Panisse so it makes sense that you were using his recipe. His notes sound great. So glad you loved this one as it’s been a longtime family favorite 💕
The recipe I followed was by David Lebovitz, June 2010.
I followed the recipe exactly and am delighted. I planned on taking to my mother who loves almond “anything.” I often take her cookies and she said today there is no cookie on earth as good as this cake so please just bring almond cake. As I sliced and froze the slices for her use, I may try and make cupcakes which would transport and store more easily in the freezer than slices of cake.
For those who suggested that six eggs may make it too eggy or the sugar should be reduced, this cake was not eggy in the least and my mother said to not change a single thing.
My mother loves almond “anything” too! So funny. So wonderful to hear all of this, Teresa. Thanks so much for writing. I love your cupcake idea — so portable and easier to freeze. So glad your mother approved 💕💕💕
My go to desert for entertaining, so easy, comes out beautifully every time, and incredibly easy to make. Thank you for the recipe!!!
So great to hear this, Kate! It’s been a staple in our house for years as well 🙂
I just experimented with this recipe and wow…love the texture and the subtle flavor. I am hosting a book club meeting next week…our book…Alice Waters and Chez Panisse. I wanted to serve something authentic and this is perfect. Thank you so much…so simple and yet so very delicious!
So great to hear this, Carol! Thanks so much for writing 🙂 🙂 🙂 Enjoy your book club meeting. It sounds wonderful!
This was AMAZING! Thank you1
Great to hear, Jeanie! Thanks for writing 🙂 🙂 🙂
I made this cake for Easter this year and it was a huge hit! I’m definitely adding it to my recipe binder and will be making it again and again 🙂 thanks!
So great to hear this, Regina 🙂 🙂 🙂 Thanks so much for writing.
Hey Ali! This is an amazing cake! So amazing in fact Iwonder if you’ve ever tried it in cupcake form? I love it and don’t want to mess it up if you don’t think it will work. My five year old PK grad grand (mouthful!) has requested cupcakes. Thanks for your opine!
That’s so cute! Love this. I think this cake would make excellent cupcakes. Apologies for the delay. Congrats to the recent grad! So cute 🙂
Hi Ali,
I’ve been gifted 500 gms ground macadamia (flour). May I substitute the macadamia to make the paste?
I’ve had no luck trying to source ground macadamia recipes.
Many thanks!
I think you could definitely use the ground macadamia nuts to make the “almond” paste. I would the paste first … do you have a recipe for homemade almond paste? Then proceed with the recipe here. In other words, I wouldn’t simply sub the macadamia flour for the almond paste.
Question. Planning to experiment with this this weekend. If it works, I may use it for my Christmas gifts. I usually do 30-35 tortes for friends and neighbors. Last year I did a fantastic plum torte. As that torte rose it covered part of the plums leaving the rounded part showing. It was gorgeous. I am thinking of topping this with some pitted, halved bing cherries. Cherries and almonds such a good combo. Do you think the cherries, being smaller than plums, will be totally absorbed into the batter as the cake rises? Would also like to top with some sliced almonds. Same question with those. Gonna play with it but wondered your thoughts. Also after reading the comments, do you suggest doing the dry ingredients in the FP as well or by hand?
Great questions and ideas, Rosie! I honestly can’t say. My experience with these sorts of recipes is that fruit tends to sink, such as in this rhubarb custard cake recipe. I think you’ll just have to experiment to see. Cherries + almonds sounds so good and pretty here. I hope it works out well. Please report back if you give it a go. I whisk together the flour, baking powder, and salt; then add it to the FP.
Gorgeous recipe and dessert. I could have jumped in that bowl of that rich, thick batter. Thanks for sharing.
Great to hear, Teresa! Thanks for writing 🙂 🙂 🙂
I made this almost exactly as instructed. I added just a tad over one cup of sugar. It was perfect. I made it in a food processor. Added parchment to the bottom of the pan and buttered everything thoroughly. The instruction to smooth it evenly over in after pouring the batter led me to think that the batter would be thick but it wasn’t at all. I put aluminum foil under the spring form pan in case it dripped which it did. I started the timer at 50 minutes taking care that it wouldn’t burn as readers indicated. At that point it was still liquidy in the middle but quite dark. I lowered it to 400 and took it out at after 65 minutes. Springy in the middle and perfect. Also quite a big hit with everyone. My only question is what is the best was to store it?
So nice to read all of this Virginia! Thanks so much for taking the time to write and share your notes. I store it at room temperature in an airtight vessel such as a tupperware or a large Ziplock bag. It keeps well for days. So glad you liked it 🙂