Almond Torte with Cranberry Jam

Almond Torte with Cranberry JamRecipe
Oxmoor House
This moist, dense European-style cake is rich enough to serve without the jam, but don't forget the coffee.


1 (9") cake.

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 1 Hours


12 ounces pure almond paste, crumbled (we tested with Odense)
3/4 cup butter, softened
1 1/4 cups granulated sugar
4 large eggs
2 tablespoons almond liqueur
1 1/4 cups all-purpose flour
1 teaspoon baking powder
Powdered sugar


Lightly grease and line bottom of a 9" springform pan with parchment paper; set aside.

Beat almond paste, butter, and granulated sugar at medium speed with a heavy-duty stand mixer until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in liqueur.

Combine flour and baking powder; add to butter mixture, beating at low speed just until blended. Spread batter into prepared pan.

Bake at 325° for 1 hour or until cake is golden and edges spring back when lightly touched. Cool completely in pan on a wire rack. Dust cake with powdered sugar, and serve with Cranberry Jam.