Pinenut, Almond & Berry Torte

with Whipped Cream

Pinenut, Almond & Berry Torte



1 ¼ cup whole blanched almonds, finely ground
½ cup sugar
1/3 cup flour
½ tsp baking powder
6 egg yolks
6 egg whites
Pinch of salt
1/8 tsp cream of tartar
½ cup granulated sugar
½ cup toasted pine nuts
½ cup red-currant jelly, melted, cooled
slivered blanched almonds
Fresh berries, to garnish


Preheat oven to 350°. Butter 10-inch springform pan; set aside.

In small bowl whisk together ground almonds with ½-cup sugar; set aside.

In a separate bowl whisk together flour with baking powder; set aside.

In standing mixer fitted with paddle (or hand-held mixer) beat egg yolks until thick and light yellow. Gradually blend almond mixture into beaten egg yolks until combined. Add flour mixture; mix to combine.

In a separate bowl, whisk egg whites until frothy. Add salt and cream of tartar; continue to whisk. Gradually add ½-cup sugar, while continuing to whisk, beating until stiff peaks form. Fold 1/3 of egg white mixture into the almond mixture to lighten; then gently fold in remaining egg white mixture. Fold in pinenuts. Pour batter into prepared pan.

Bake about 40 minutes, or until a toothpick inserted into center of cake comes out clean. Cool on wire rack. Remove cake from pan and brush with currant jelly.

Serve with whipped cream and seasonal berries.

Wine Pairings