A few years ago I bought a Swedish cake pan. It came with a recipe for almond cake. When I found this recipe for Almond Torte, I knew exactly which pan I wanted to make it in. This is a dense cake, best eaten in small slices with a cup of hot tea. I have added extra sweetness in the form of sugar to the recipe, but you can make the cake with the honey alone and add a glaze to it.
Simple Almond Torte
Adapted from Yummy Supper by Erin Scott
10 Tblsp butter, melted and cooled slightly
3 cups almond meal (I use Honeyville)
2 egg yolks
2/3 cup honey
1/3 cup sugar
2 tsp almond extract
1 tsp vanilla extract
Pinch of sea salt
In a medium bowl, combine the melted butter, almond meal, yolks, honey, almond extract, vanilla and salt. Mix well. The dough will be thick and sticky.
Grease a 7" tart pan or a Swedish almond cake pan thoroughly. Transfer the dough to the pan and distribute it equally, smoothing the top. Place the pan in the freezer for 20 minutes to chill.
Preheat the oven to 300 degrees and bake the tart for 35-40 minutes until golden brown but still moist. Let cool.
Tip the cake out of the pan and top with a glaze and slivered almonds. If you want to get fancy you can whip some heavy cream and add sliced strawberries to the plate. This cake tastes even better the next day.