Are you still speaking to me? I know, I know, where have I been…it doesn’t bear getting into, let’s just pick up where we left off.
Today, my husband’s grandmother would have been 100 years old. She was born in Oss, Netherlands, and had she been living there today, she certainly would have received a congratulatory letter from Queen Beatrix. However, according to Aunt Mary, Oma would also have received a cake from the Queen.
Isn’t that awesome?
Oma credited a lot of her longevity to eating eight almonds a day. And so in honor of her 100th birthday, I made an almond torte for her.
Almond Torte à la Julie Marie Leonie Wübbe Laqueur Dixon
- 1 1/2 cups plus 1/4 cup sliced almonds
- 3/4 cup plus 2 tbsp confectioners’ sugar
- 4 large egg whites
- 1/ tsp salt
- 3/4 tsp almond extract
1. Preheat oven to 325. Process 1 1/2 cup almonds with 3/4 cup sugar in a food processor until finely ground. Set aside.
2. Beat egg whites and salt until soft peaks form. Gradually add remaining 2 tbsp sugar. Beat until peaks are stiff and glossy. Beat in almond extract. With a rubber spatula, gently fold in almond mixture in two additions.
4. WATCH AND PAY ATTENTION! Are you watching? Good. Because I didn’t. See how this looks below? It looks right but it is in fact bass-ackwards:
You are supposed to spray a 8″ cake tin or springform pan with Pam, and then sprinkle 1/4 cup almonds on the bottom of the pan, THEN gently spread the batter on top. I did the reverse: batter first and almonds on top.
5. Whichever way you do it, bake until golden brown and firm in the center, 40 to 45 minutes. Cool completely in pan and then invert onto rack.
It wasn’t in the recipe but we melted some chocolate chips and drizzled the torte with that and served it with whipped cream. And a candle.