Almond Torte with Cream & Cherries

Last night I decided to try an almond torte with cherries and cream. The BC cherries are fantastic and I get raw cream from our local herd-share fresh every week, in fact I have just gotten back from picking up my share.

The almonds probably come from California. I did find a online farm-stand that would ship me nuts from the farm in 30 lb boxes, but I haven’t gotten around to doing that yet. Most almonds are pasteurized these days, unfortunately. As usual my oven burnt the hell out of my tortes. As a result I use a lower temperature for a longer time that might normally be used for a torte, feel free to experiment with the temperature.



Anise Hazelnut Torte

I picked up a bag of shelled hazelnuts and soon found they are very easy to shell using a morter and pestle. After soaking the nut meat overnight I roasted them in a very low oven. The following recipe is what resulted next: 1 1/2 c hazelnuts (ground) 1/2 c almonds (ground) 1 T anise (ground) 3 T butter, softened…


Wine Torte

(Viner Terta) is a very interesting traditional Icelandic Cake, this is a favorite recipe from Tastefully Yours, the Cook’s Book by Grace W. Taubman (1969).

Makes 2 cakes of 5 layers each

Torte Layers:

  • 1 c butter
  • 2 c sugar
  • 4 eggs
  • ½ c sour cream
  • 1 t baking soda
  • 1 t baking powder
  • 1 t salt
  • 6 c flour
  • 1 t vanilla extract
  • 1 t ground cardamom