Home » Recipe Type » Desserts » Cakes » Chez Panisse Almond Torte
5 from 80 reviews
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Some of you know my sister Lindsey. Some of you have only read about her here and thus only know about her penchant for crust-based dishes — pies and quiches in particular — and her love for Peeps and leftovers.
Let me tell you a little bit more. Lindsey, while a wonderful cook, doesn’t quite share the enthusiasm for cooking that many of the women in my family do.
She doesn’t go to bed with a full belly dreaming about what she might cook up tomorrow morning nor does she subscribe to a single cooking magazine; to her, nothing could be more boring than a tv program on cooking and a discussion about recipes might send her straight into another room; and she has been known on more than one occasion to exclaim:
“Why does everything have to be such a production?!”
The older I get, I tend to agree with this last statement more and more. It’s the simplest meals with the most minimal cleanups that leave everyone the happiest.
I should also note that Lindsey is a doctor, has two children, plays in an orchestra and is far too busy to spend time toiling in the kitchen. That said, a few days ago I called her and much to my surprise discovered she had been in the kitchen whipping up an almond torte in preparation for a few visitors.
“Little Lindis!” I exclaimed. (Yes, my sister is 32, and I still call her by her childhood nickname. We also still chase each other up the stairs and shriek in fear when we get together…that’s normal, right?) “I am so impressed.”
“Oh please,” she replied. “It’s so easy. It’s the only thing I make anymore.”
My sister (and the family as a result) has been making this torte since 1997, when she discovered the recipe in my mother’s copy of Chez Panisse Desserts, which is now in my possession. Truly, this almond torte, made entirely in the food processor, is one of the simplest and most delicious desserts you could ever prepare.
It’s definitely for almond/marzipan lovers and like the orange-and-olive oil cake and Teddy’s apple cake, tastes better with each passing day, so don’t be afraid to make it a day or two in advance if you’re preparing for a holiday gathering.
Dusted with powdered sugar, nothing will look more elegant on your dessert table. I hope all of your holiday preparations are going well.
I am not partial to any particular brand of almond paste, but if you can find a 7-oz box (which seems to be standard), that is ideal for this recipe:
This torte is made entirely in the food processor. First the almond paste and sugar are blended:
Up Next, the butter and vanilla are added:
and blended:
Then the eggs are added one at time. This is what the finished batter looks like:
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 80 reviews
- Author: Alexandra Stafford
- Total Time: 1 hour 35 minutes
- Yield: 8 to 10
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Description
Adapted from Chez Panisse Desserts
Author Lindsey Shere’s notes: Serve this torte with a cup of coffee or tea or a glass of Sherry, or better, an Italian Aleatico or Passito. It is also good with sliced peaches or nectarines and crème anglaise.
Be sure to buy almond paste versus marzipan, which are often placed next to each other in the baking aisle. Second, the recipe in Chez Panisse Desserts calls for 8 oz. of almond paste, but we have always just used one of those tubes that usually weighs 7 oz. If you don’t have a scale and can’t find a 7-oz tube of almond paste, measure out the 7/8 cup, but don’t pack it too tightly.
Ingredients
- 1¼ cups sugar
- 7/8 cup (7 oz./200g) soft almond paste, see notes above
- 1 cup (2 sticks) softened unsalted butter
- 1 tsp. vanilla extract
- 1/8 tsp. almond extract (optional)
- 6 eggs
- 1 cup (4.5 oz/130g) flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- powdered sugar for dusting
Instructions
- Preheat the oven to 325ºF. Beat the sugar with the almond paste until the almond paste is in fine pieces. Or, better, pulverize it in a food processor. Beat in the butter and the vanilla, then cream the mixture until it is light and fluffy. Beat in the whole eggs, one at a time — the eggs should be at room temperature — beating well after each addition so the eggs are thoroughly mixed in.
- Mix the flour, baking powder, and salt, and beat in just until thoroughly blended.
- Butter a 9-inch springform pan and turn the batter into it, smoothing the top evenly. Bake for 1 to 1¼ hours (mine baked for 1¼ hours) or until a toothpick inserted in the center comes out clean and the center feels springy when you push it gently.
- Let cool for about 20 minutes before releasing the sides of the springform pan.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American/French
This post may contain affiliate links. Please read my disclosure policy.
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Virginia —Reply
Correction from my review, I started the oven at 325 degrees not 425 degrees. Cooking too many things today!
Really amazing cake!!
Alexandra Stafford —Reply
Got it! Thanks for clarifying 🙂 🙂 🙂
Rose —Reply
I Love this torte. Made it umpteen times and perfect every time. I offer it with a side of fresh lemon curd and or raspberry sauce, not that it needs it. I want to make it again for Christmas. Can it be made ahead wrapped tight and frozen without losing any quality? Thank you
Alexandra Stafford —Reply
So nice to hear this, Rose! And yes: it freezes beautifully. Let it cool completely before wrapping it well with plastic wrap or foil; then tucking it into a ziplock bag.
Janice Leiser —Reply
I would like to make this for a Christmas Party. Do you think I can make it the day before and transport it in aluminum foil? Powder sugar before or after I get to the destination?
Another fabulous Chez Panisse dessert (I think a Lindsey Shere recipe too and still sold in her Healdsburg bakery everyday) is the Almond Tart…check it out by googling David Lebovitz… he has a wonderfully detailed recipe. Had been making it every Christmas for years before I came across his recipe..didn’t think it could get any better but it did.Alexandra Stafford —Reply
Yes, absolutely! This cake keeps beautifully. Powder sugar it once you get to your destination. Just googled the DL almond tart, and it looks fabulous! Would love to try something new this holiday season… that might be it!
Chelsea —Reply
Excellent, beautiful recipe. I make it around Christmas every year. Perfection 🧡
Alexandra Stafford —Reply
Great to hear, Chelsea! Thanks so much for writing 🙂 🙂 🙂
Julie —Reply
Good Morning, please clarify if the butter should be room temperature.
Thank you!
Alexandra Stafford —Reply
Room temperature is ideal.
Melanie —Reply
Perfect!! Have to admit to just tasting the pieces on the pan as I am serving it tomorrow but as it was, it was delicious and the cake looked perfect. Will heat it up just a bit tomorrow, dust with confectioner’s sugar and serve it for Christmas eve dinner.
Alexandra Stafford —Reply
Great to hear, Melanie! Thanks so much for writing. Merry Christmas!
Karl —Reply
Wonderful, but I live at 6000 feet and it collapsed. Can you send adjustment?
Mama Doc —Reply
I am not a baker so please take this feedback with a grain of salt.
I live at 5300 feet and make this recipe all the time without issue. But I use 50:50 almond flour and unbleached all purpose instead (and less extract). I hear that almond flour can be a little more wet and we know it has more protein, both of which I think can improve baking at altitude. We also use the food processor if that makes a difference.
Hope that’s helpful. I don’t usually reply to other people’s comments, but I love this cake so much I had to share!!
Alexandra Stafford —Reply
Mama Doc! Thank you. I am going to try the 50:50 almond flour:unbleached all purpose mix. Sounds so good. So appreciate you taking the time to share these notes.
Jennifer —Reply
Do you store this at room temperature or in the refrigerator? Thank you!
Alexandra Stafford —Reply
Room temp!
Monica —Reply
This recipe makes a lovely cake. Moreover, the recipe is flexible in that I used the whole 10 oz can of paste instead of the amount called for.
Alexandra Stafford —Reply
That might be the secret, Monica! I think my mother uses a little bit more than what the recipe calls for as well. Thank you for writing 🙂 🙂 🙂
Natasha Markov-Riss —Reply
Do you think you could use almond flour instead of all purpose flour for this?
Alexandra Stafford —Reply
I worry it will be too dense. If you’re trying to make it gf I would go with a 1:1 gf flour baking mix.
Rose —Reply
I made this cake last night ,took it work this morning, everyone loved it! Followed the recipe exactly. Going on my list.
Alexandra Stafford —Reply
Great to hear!
Mama Doc —Reply
Awesome!!! This cake is easy to make and always a hit. One of my favorites and go to recipe if I have to bring dessert anywhere. And I don’t like baking (prefer cooking)!
I’ve used almond flour in replacement of reg flour to make it gluten free (and skip the almond extract) and it still comes out wonderfully. Just bakes a little faster and diff texture.
Otherwise, after many variations I’ve landed on using half almond flour and half regular flour with less/no almond extract for my family. While that gives it a slightly different texture it is a more natural almond flavor.
Never have leftovers!
Mama Doc —Reply
Just saw the comment above mine. I don’t think it’s too dense w almond flour only, but that might just be preference, because I love almond anything. It is delicious when you use only almond flour. We’ve taken it to birthday parties for our gluten free friends and it’s always a hit w kids and adults. Just pay attention because it cooks a little faster. Agree the other option would be a gluten-free flour, but I’d recommend mixing it with the almond flour because the taste is amazing.
Caveat is I bake at altitude so that might make a difference!
Alexandra Stafford —Reply
So interesting! OK, so now I’m torn by experimenting first with 100% almond flour or the 50:50 blend. I will report back. Thank you for chiming in here.
Susan —Reply
Plan to make this soon and curious about your experiment using 50/50 blend and/or using all almond flour. Any results yet?
Alexandra Stafford —
I have not yet experimented. It’s so good as is, I’m hesitant to tinker, but I do love the idea of almond flour. I think if I were to try, I’d do 25% almond flour rather than 50% to ensure the cake has sufficient structure.
Susan —
Thanks for quick response! I agree the recipe is great as written but during my winter cabinet cleanup I discovered a bag of almond flour so was looking for options to use it.
Alexandra Stafford —
I hear you! Here’s a recipe that uses up a decent amount: https://alexandracooks.com/2016/05/20/ottolenghis-lemon-semolina-cake/
Susan —
So impressed with your responsiveness! And thanks to you I have another fabulous recipe (and all the ingredients😀)
Alexandra Stafford —
Hooray! Hope you love it 🙂
Alexandra Stafford —Reply
So nice to read all of this 🙂 🙂 🙂 Thank you so much again for writing and sharing all of your notes — so helpful for both gf bakers as well as those baking at higher altitude.
Teresa —Reply
Used a cute 7″ springform pan so I halved the recipe- perfect amount of batter. Baked in 50 minutes. This is a delicious quick cake you can make in the food processor and the smaller size is a better fit for my family. When it finished baking it just barely reached the top of the pan- so perfect! Another great recipe.
Alexandra Stafford —Reply
Great to hear, Teresa! Thanks so much for writing 🙂 🙂 🙂
Patricia M DiMercurio —Reply
I’ve been looking for a recipe for a cake using almond paste. I have a food processor which is not the best at pulverizing/ mixing things well without leaving a lot of stuff at the bottom, not mixed. Could I achieve a good outcome if I used my Kitchen Aid stand mixer, starting out with the whisk or paddle? Thank you.
Alexandra Stafford —Reply
I think you can! I might try the paddle to really try to soften/break it down.
Kim —Reply
This recipe is amazing. Made it for an involved dinner so wanted a simple dessert. I have made it 5 times since then. It is easy, delish and uncomplicated. I did up salt to 1/2 teaspoon as I think it enhances the almond flavor a bit more. I have added this to my “arsenal” of deserts. One for my parents last night who looked like they were going to cry when the saw it and one for my husbands birthday today. Did I say easy?
Alexandra Stafford —Reply
So nice to read all of this, Kim 🙂 🙂 🙂 Thanks so much for writing and sharing your notes. This is a staple in my entire family for birthdays, holidays, and really anytime we get together. So glad you approve.
Michaline Posont —Reply
This is my go-to dessert for both family Sunday night dinner and to wow guests (no credit goes to my baking skills!). It is an easy, straightforward recipe that I follow to a T, and I’ve never been let down. I serve it with either ice cream or berries and whipped cream, although it is fantastic on its own. I’ve been asked for the recipe several times by dinner guests who have loved it. That’s the best review of all.
Alexandra Stafford —Reply
So nice to read this, Michaline! It is such a staple in my family’s recipe repertoire, and so many of us have shared the recipe with guests as well — you are so right: compliments from dinner guests are the best reviews one could ask for 🙂
Laura S Andersen —Reply
Question…
Can I make these in a muffin tin? I’d like to share with friends and neighbors!!Alexandra Stafford —Reply
Sure! They wont be light and fluffy like cupcakes though… it’s kind of a dense cake.
Kelly Moneyhun —Reply
I’ve made this 3-4times, a family fav now. It turned out darker and less moist this last time. Baked for 65 mins. Can’t figure what I did wrong. It was more like cake than super moist & buttery like your photo. Any advice?
Alexandra Stafford —Reply
Hi! Did you use a scale to measure the flour? I’m wondering if perhaps you used a touch too much?
Kelly Moneyhun —Reply
I did not but will definitely do so next time, thank you!
Tamara Zirkle —Reply
I love this recipe and have made it several times, single batch. Wondering if anyone has ever doubled it and cooked it a much larger cake? I have a beautiful, decorative pan I’d love to bake it in but definitely needs more batter to fill.
Taylor —Reply
The first time I tried this recipe, it turned out amazing! I had some almond paste in my pantry to use up, so I looked up recipes which called for it. The brand I used was weighed out at 8 oz, and I feel it was the perfect amount for texture and flavor (again, it was my first time making it, so 7 oz may be the same or better!)
Thanks for the great recipe!
Alexandra Stafford —Reply
I think my mom always uses 8 ounces too 🙂 Thanks for writing!
Carmen —Reply
This cake is amazing! So moist and even more delicious the next day.
Do you know if the recipe yields enough batter for a bundt pan? I’m thinking this cake would be fabulous to bake in a Nordic Ware wreath pan for a holiday party.
Alexandra Stafford —Reply
Great to hear, Carmen! I haven’t tried, but I suspect it would do very well. I say go for it!
Kim —Reply
I love this recipe. I have made probably 8 or 9 times in past 5 months. Super easy, can stand alone in taste but lovely paired with fruit and whipped cream or a drizzle of chocolate. It is in my arsenal of “holy crap I need a quick dessert” where it will stay!
Lisa —Reply
After my Orange Olive Oil cake disaster yesterday, I decided to make this one and it came out beautifully, except the edges and bottom are pretty brown. I wonder if this cake could also be cooked at a lower temperature to keep it from browning so fast?
Alexandra Stafford —Reply
Hi and yes, a lower temperature should work. What material is the pan you are using? When I make challah, I use two sheetpans, which insulates the bottom a little bit and prevents the bottom from getting too dark. I wonder if you could place the pan on a sheet pan? It might prevent the edges from getting so dark.
CN —Reply
Love this recipe! It is always a hit.
How long does the cake stay good for. Wondering if it is ok to make 2 days in advance. Any suggestions?
Thank you for sharing that had brought so much joy to me and my family.
Alexandra Stafford —Reply
Absolutely! I feel like it stays good for a week. It’s a miracle cake 🙂
Tammy —Reply
Not a crumb remained! I can see myself making this again and again and again… I baked the cake a day before serving and topped with powdered sugar just before cutting. Only 8oz portions of almond paste were available, so that’s what I used. Thank you for an incredibly delicious and easy recipe.
Alexandra Stafford —Reply
Great to hear, Tammy! Thanks so much for writing. My mom always uses 8 ounces. Glad it was a success 🙂
Paul —Reply
Chef, when you say preheat the oven at 325 f, is that an oven with a fan or with out?
Alexandra Stafford —Reply
No fan!
