Get ready to tantalize your taste buds with the most irresistible dessert that will make your friends and family beg for seconds! This Fresh Blueberry Almond Torte is not just a cake – it's a magical combination of tender almond-infused batter and burst-in-your-mouth blueberries that will transport you to dessert paradise. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that looks like it came straight from a professional bakery, but can be created right in your own kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 cup fresh blueberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan with butter and line the bottom with parchment paper.
- In a medium mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together almond flour, all-purpose flour, and baking powder until well combined.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just incorporated. Be careful not to overmix.
- Pour half the batter into the prepared springform pan. Sprinkle half of the fresh blueberries evenly over the batter.
- Add the remaining batter on top and distribute the rest of the blueberries across the surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 15 minutes. Then release the springform and transfer to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar using a fine mesh sieve.
- Slice and serve at room temperature. Best enjoyed within 2 days of baking.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and other ingredients are at room temperature for the smoothest, most even batter.
- Blueberry Placement: Gently fold blueberries into the batter to prevent them from sinking to the bottom. Dusting them lightly with flour can help prevent this.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test – it should come out clean or with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Crucial: Allow the torte to cool completely before dusting with powdered sugar to prevent it from absorbing the sugar.
- Storage Tip: Store the torte in an airtight container at room temperature for up to 2 days for maximum freshness.
- Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 7g
Fat: 23g
Saturated Fat: 10g
Cholesterol: 110mg
