Almond Torte

Cut the paper liner before making the batter, but do not spray and line the pan until the batter is ready; this will prevent the spray from pooling in the bottom of the pan

nonstick cooking spray
1¾ cups sliced blanched almonds
¾ cup + 2 Tbsp. confectioner’s sugar
4 large egg whites
¼ tsp. sea salt
½ tsp. almond extract

To Serve:
whipped cream

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Cut a piece of wax or parchment paper to fit the bottom of an 8” round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper.  Sprinkle evenly with ¼ cup almonds.

In a food processor, process remaining 1½ cups almonds with ¾ cup confectioner’s sugar until finely ground; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 Tbsp. of confectioner’s sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.

Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40-45 minutes; cool completely in pan. Invert onto serving plate, and remove wax or parchment paper.

Makes 8 servings.

Cook's Note: Grinding the almonds with the sugar keeps the mixture from getting oily and prevents a paste from forming.