Almond Torte with Pears
From Martha Stewart Living Omnimedia
This flourless cake is incredibly light and moist. If you dont have a corer, use a teaspoon-size measuring spoon to core the pears.
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
almond torte with pears and whipped cream
Courtesy of Martha Stewart
Serves: 8
Total Time: 1 hr 45 min
Prep Time: 25 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
Cake
1 1/4 cup(s) (about 6 ounces) whole natural almonds, toasted
1 teaspoon(s) cornstarch
4 large eggs, separated
3/4 cup(s) sugar
2 teaspoon(s) (from 1 lemon) finely grated lemon zest, from 1 lemon
1/2 teaspoon(s) pure vanilla extract
1/2 teaspoon(s) coarse salt
Poached Pears and Topping
3/4 cup(s) sugar
2 tablespoon(s) sugar
1 stick(s) cinnamon
5 strip(s) (wide; from 1 lemon) lemon zest
4 firm, ripe Anjou or Bartlett pears, peeled, cored, and quartered
1 cup(s) heavy cream
1/4 cup(s) sour cream
Directions
Make cake: Preheat oven to 350 degrees F. In a food processor, blend almonds and cornstarch until finely ground, about 15 seconds. In a large bowl, using an electric mixer, beat egg yolks, sugar, lemon zest, vanilla, and salt until light and fluffy, 4 to 5 minutes. Gently fold in almond mixture. In another large bowl, whisk egg whites until stiff peaks form. Fold one-third the whites into almond mixture; fold almond mixture into remaining whites just until combined. Pour batter into a 9-inch springform pan. Bake until a toothpick inserted in center of cake Straight Wigscomes out clean, 25 to 30 minutes. Let cool in pan.
Make pears and topping: In a large saucepan, bring 4 cups water, 3/4 cup sugar, cinnamon, and lemon zest to a boil. Reduce to a simmer, add pears, and cover pan with a piece of parchment to keep pears submerged. Cook until pears are tender when pierced with a paring knife, about 15 minutes. With a slotted spoon, transfer to a plate. Bring liquid to a boil and reduce until thick thermal tea mugand syrupy, 15 to 20 minutes. Let cool to room temperature.
In a large bowl, whisk heavy cream until soft peaks form. Whisk in sour cream and 2 tablespoons sugar; continue to whisk until soft peaks return. Serve cake with pears, syrup, and whipped cream.
This flourless cake is incredibly light and moist. If you dont have a corer, use a teaspoon-size measuring spoon to core the pears.
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
almond torte with pears and whipped cream
Courtesy of Martha Stewart
Serves: 8
Total Time: 1 hr 45 min
Prep Time: 25 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
Cake
1 1/4 cup(s) (about 6 ounces) whole natural almonds, toasted
1 teaspoon(s) cornstarch
4 large eggs, separated
3/4 cup(s) sugar
2 teaspoon(s) (from 1 lemon) finely grated lemon zest, from 1 lemon
1/2 teaspoon(s) pure vanilla extract
1/2 teaspoon(s) coarse salt
Poached Pears and Topping
3/4 cup(s) sugar
2 tablespoon(s) sugar
1 stick(s) cinnamon
5 strip(s) (wide; from 1 lemon) lemon zest
4 firm, ripe Anjou or Bartlett pears, peeled, cored, and quartered
1 cup(s) heavy cream
1/4 cup(s) sour cream
Directions
Make cake: Preheat oven to 350 degrees F. In a food processor, blend almonds and cornstarch until finely ground, about 15 seconds. In a large bowl, using an electric mixer, beat egg yolks, sugar, lemon zest, vanilla, and salt until light and fluffy, 4 to 5 minutes. Gently fold in almond mixture. In another large bowl, whisk egg whites until stiff peaks form. Fold one-third the whites into almond mixture; fold almond mixture into remaining whites just until combined. Pour batter into a 9-inch springform pan. Bake until a toothpick inserted in center of cake Straight Wigscomes out clean, 25 to 30 minutes. Let cool in pan.
Make pears and topping: In a large saucepan, bring 4 cups water, 3/4 cup sugar, cinnamon, and lemon zest to a boil. Reduce to a simmer, add pears, and cover pan with a piece of parchment to keep pears submerged. Cook until pears are tender when pierced with a paring knife, about 15 minutes. With a slotted spoon, transfer to a plate. Bring liquid to a boil and reduce until thick thermal tea mugand syrupy, 15 to 20 minutes. Let cool to room temperature.
In a large bowl, whisk heavy cream until soft peaks form. Whisk in sour cream and 2 tablespoons sugar; continue to whisk until soft peaks return. Serve cake with pears, syrup, and whipped cream.
