Almond Torte with Raspberry Filling

Use good-quality seedless raspberry jam for the filling of this simple torte.

10 Tbsp. butter, melted, room temperatures
1½ cups unblanched whole almonds
1 cup + 2 Tbsp. sugar
¼ cup cornstarch
¼ cup all-purpose flour, unbleached
1 tsp. baking powder
¼ tsp. sea salt
6 large eggs
¼ cup orange-flavored liqueur
1 cup seedless raspberry jam
⅓ cup confectioners' sugar, for sprinkling
vegetable oil cooking spray

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Butter two 8” round cake pans. Line with parchment; butter parchment.

In a food processor, process almonds and sugar to a powder. Sift together cornstarch, flour, baking powder, and salt.

In an electric mixer, beat 2 eggs with almond-sugar mixture on low speed until blended, about 1 minute. Add remaining eggs, one at a time, beating on high speed for 3-4 minutes and scraping down sides of bowl after each egg. Beat in liqueur.

Sprinkle cornstarch mixture over egg mixture; fold in. Fold in melted butter. Pour batter into prepared pans. Bake 15 minutes, rotate pans between oven shelves, and bake until cake tester
inserted in the center of a cake comes out clean, 15-17 more minutes. Line two wire racks with parchment; spray paper with cooking spray. Turn cakes out of pans to cool on parchment-lined cooling
racks for 45 minutes.

In a small saucepan, warm jam over low heat, stirring occasionally. Spread warm jam on one cake layer; top with second layer, and dust with confectioner’s sugar. Decorate with marzipan if desired.

Makes 8-10 servings.