Almond Mascarpone Torte – Elegant Layers of Old-World Indulgence

Ingredients

• 1 cup almond flour
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper, to ensure the torte comes out easily after baking.
2. In a large mixing bowl, whisk together the almond flour, all-purpose flour, and baking powder. The almond flour will give the torte its rich, nutty flavor, while the all-purpose flour helps provide structure.
3. In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy. This process helps to incorporate air into the batter, ensuring the torte will be light and tender once baked.
4. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract, which will add a warm, aromatic sweetness to the batter.
5. Gradually add the dry flour mixture into the wet ingredients, mixing gently until the batter is smooth and well combined. Be careful not to overmix, as this can lead to a denser texture.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. The batter should be thick but spreadable, and it will rise nicely as it bakes.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the torte comes out clean. The top should be golden brown and slightly firm to the touch. Keep an eye on the torte toward the end of baking to avoid overcooking.
8. Once baked, remove the torte from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step allows the torte to firm up and makes it easier to slice.