Caramel Soaked Almond Torte

This Caramel Soaked Almond Torte is all of my dessert dreams come true! It’s a cake that’s worthy of any celebration and I like that it’s brimming with plenty of that irresistible caramel flavor which is perfectly paired with the almonds, AndThere’s no question this is a cake I will make it again and again, it is oh so tempting!

almond flour chocolate cupcakes

A Delicious Torte
I love that this is something different from the cakes I normally make, And Even though there’s no frosting and it’s only a single layer it’s still one of the best delicious cakes I have had!

almond flour chocolate cupcakes

We were instantly smitten by this cake and all of its rich flavors, And I also love the combination of textures – that soft, dense caramel soaked torte finished with those crisp flaky almonds.

almond flour chocolate cupcakes

Caramel Soaked Almond Torte

It’s a cake that’s worthy of any celebration and I like that it’s brimming with plenty of that irresistible caramel flavor which is perfectly paired with the almonds, AndThere’s no question this is a cake I will make it again and again, it is oh so tempting!

Ingredients

3/4 cup (170g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (120ml) dulce de leche
3 large eggs
1 tsp vanilla extract
1/2 cup (120ml) milk
1 1/2 cups (188g) all-purpose flour (spoon then level to measure)
1/2 cup (48g) almond flour
2 tsp baking powder
1/4 tsp salt
1 cup (110g) sliced almonds, lightly toasted
1/2 tsp flaky sea salt, such as Maldon
Caramel Sauce
1 cup (200g) granulated sugar
1/4 cup (60ml) water
1/2 cup (120ml) heavy cream
4 Tbsp (57g) unsalted butter
1 tsp vanilla extract

Instructions

For the cake:

1. Preheat oven to 335 degrees, And Butter a 9-inch springform pan, line bottom with a round of parchment paper & butter parchment.

2. In the bowl of an electric stand mixer fitted with the paddle attachment (preferably one that scrapes bowl while mixing), whip together sugar, butter and dulce de leche on high speed until pale and fluffy.

3. Add eggs and vanilla extract then blend on high speed until creamy, gently blend in milk (mixture might look curdled but it’s fine).

4. In a medium mixing bowl whisk together flour, almond flour, salt, and baking powder. Sift flour mixture over batter then gently fold just until combined.

5. Pour batter into prepared springform pan and smooth top, And Bake in preheated oven for 35 minutes, the sides should be set however the center slightly under-baked.

In the Meanwhile prepare the caramel sauce. For the caramel sauce:

1. In a heavy-bottomed 2-quart saucepan (something that is not dark on the bottom so you can see the shade of caramel), heat sugar and water over medium-high heat whisking constantly to dissolve sugar.

2. When mixture reaches a boil, stop whisking and allow mixture to boil till it reaches a dark amber color, carefully swirling the pan occasionally* (this will take time, so be patient).

3. It will first bubble vigorously and steam then it will be a clear shade, bubbling will continue however the bubbles will become smaller and slower and it will slowly tint yellowish, then a medium shade of orange.

4. Once the mixture reaches that orange color, immediately put butter and whisk until butter has melted then immediately remove from heat.

5. Carefully pour in cream and then immediately whisk with a long-handled whisk to combine (it will bubble vigorously). Whisk until mixture is smooth and pour into a bowl or jar so it does not continue to cook.

6. Remove cake after the 35 minutes and pierce all over with a chopstick. Slowly then evenly pour prepared caramel sauce over the cake (I reserved a few tablespoons to drizzle over the top before serving). Sprinkle with almonds.

7. Return cake to oven then bakes until cooked through, for 10 minutes longer.

8. Remove from oven then let cake stand 10 minutes and run a knife around edges of cake to loosen and remove pan ring. Sprinkle with sea salt flakes, Then serve warm or cool completely and store in an airtight container.

Recipe source: adapted from Tatyana Nesteruk

Recipe Notes
*Note that if you’re using a gas stove top I have found certain areas tend to cook faster on the gas stovetop, so if you start to see a darker area on the side you can give it brisk whisking. And I Also using a wet pastry brush to wet down the dried sugar on the sides helps.

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