Bobbette & Belle by Allyson Bobbitt

Author:Allyson Bobbitt
Language: eng
Format: epub
Publisher: Penguin Canada
Published: 2016-10-03T16:00:00+00:00

1. Preheat the oven to 350°F. Grease an 8-inch springform pan with butter or non-stick cooking spray.

2. To make the torte, in a small bowl, whisk together the flour, baking powder and salt; set aside. Combine the almonds and the ¼ cup sugar in a food processor and grind until a fine blend. Do not overmix or a nut paste will form.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, vanilla, almond extract and the ⅓ cup sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, stopping to scrape down the sides of the bowl after each addition.

4. Add the ground almond mixture and mix until just combined. Remove the bowl from the mixer and gently fold in the flour mixture by hand. Spoon the batter into the prepared pan and smooth the top with the back of a spoon or an offset spatula.

5. Bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. For even baking, rotate the pan front to back halfway through. Allow the torte to cool completely in the pan on a wire rack. Do not loosen the sides of the pan.

6. Once the torte has cooled, put an oven rack one level above the middle and preheat the oven to 425°F.

7. Meanwhile, prepare the almond topping. In a small saucepan, combine the almonds, butter, brown sugar, fleur de sel and milk. Stir continuously over medium heat for 5 to 7 minutes, until the sugar has dissolved and the mixture is golden and has the consistency of a thick caramel sauce. Immediately spoon the topping over the almond cake. Spread the topping evenly out to the sides of the pan.

8. Return the torte to the oven and bake for 10 minutes, checking it frequently after the first 5 minutes to make sure the top doesn’t get any burnt pieces. It is done when the almond topping is a dark golden colour and looks caramelized like a piece of toffee.

9. Allow the torte to cool completely on a wire rack before removing the sides of the pan. Use a sharp knife to cut into wedges. The torte can be stored in an airtight container at room temperature for up to 2 days. Do not refrigerate it, as that would soften the caramelized top.

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