Almond Torte with Marmalade & Honey

 

Serves 8

1. Butter and flour two five-inch or one nine-inch cake pan.
2. Line bottom with parchment.
3. In a large bowl, whisk together almond flour, baking powder, salt, slivered almonds, and ¼ cup sugar.
4. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs until frothy.
5. Increase speed to high and slowly add remaining sugar.
6. Whisk until thick and pale, approximately 6 to 8 minutes.
7. Reduce speed to low and whisk in olive oil and extracts.
8. Gently fold in the flour mixture using a rubber spatula.
9. Scrape batter into prepared pans and bake for 25 to 30 minutes or until a skewer comes out clean.
10. Cool 10 minutes in the pan.
11. Run a knife around the edge and turn out onto a cooling rack.
12. If using two five inch cakes, spread orange marmalade between layers.
13. Serve with fruit and a drizzle of honey.

TIP:

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