Brown Butter Almond Torte with Sour Cherry Sauce

Name: Brown Butter Almond Torte with Sour Cherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (1/2 cup) unsalted butter; 1 teaspoon vanilla; 1 cup blanched whole almonds (about 4 ounces); 1/2 cup all-purpose flour; 1 cup sugar; 3/4 teaspoon salt; 6 large egg whites; 1/3 cup sliced almonds; 3 cups sour cherries (about 1 1/2 pounds); 1/2 cup sugar; 1/2 cup water; 1 teaspoon cornstarch mixed with 1 tablespoon water

Servings: persons

1 stick (1/2 cup) unsalted butter
1 teaspoon vanilla
1 cup blanched whole almonds (about 4 ounces)
1/2 cup all-purpose flour
1 cup sugar
3/4 teaspoon salt
6 large egg whites
1/3 cup sliced almonds
3 cups sour cherries (about 1 1/2 pounds)
1/2 cup sugar
1/2 cup water
1 teaspoon cornstarch mixed with 1 tablespoon water

1
In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with nutlike fragrance.
2
(Bottom of pan will be covered with brown specks.)
3
Cool butter to warm and stir in vanilla.
4
Preheat oven to 375F.
5
Butter and flour a 9-inch round cake pan, knocking out excess flour.
6
In a food processor finely grind whole almonds with flour, 2/3 cup sugar, and 1/2 teaspoon salt.
7
In a large bowl with an electric mixer beat whites with remaining 1/4 teaspoon salt until they hold soft peaks.
8
Add remaining 1/3 cup sugar gradually, beating until meringue just holds stiff peaks.
9
Fold in nut mixture gently but thoroughly.
10
Fold in butter gently but thoroughly (batter will deflate) and spread in pan.
11
Sprinkle top of batter evenly with sliced almonds and bake torte in middle of oven 35 to 40 minutes, or until it begins to pull away from side of pan and a tester comes out clean.
12
Cool torte in pan on a rack 15 minutes and invert onto rack.
13
Flip torte right side up and cool completely.
14
(Torte may be made 1 day ahead and kept in an airtight container at room temperature.)
15
Serve cake with sauce.
16
Working over a heavy saucepan pit cherries.
17
In pan bring cherries, sugar, and water to a boil.
18
Stir cornstarch mixture and add to sauce, stirring.
19
Simmer sauce 2 minutes and cool to room temperature.
20
(Sauce may be made 2 days ahead and chilled, covered.
21
Bring sauce to room temperature before serving.)

1046

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stick (1/2 cup) unsalted butter, 1 teaspoon vanilla, 1 cup blanched whole almonds (about 4 ounces), 1/2 cup all-purpose flour, and more.

Yes, Brown Butter Almond Torte with Sour Cherry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!