Winter Wonder Almond Torte Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Butter and line the bottom of a 9-inch (23 cm) springform pan with parchment paper; butter the parchment and dust the sides lightly with almond flour.

Whisk dry ingredients

In a large bowl, whisk together the almond flour, granulated sugar, brown sugar, baking powder, ground cinnamon, and salt until evenly combined and aerated.

Combine wet ingredients

In a separate bowl, whisk the eggs until lightly frothy. Add the orange zest, orange juice, melted butter (cooled but still pourable), vanilla extract, and almond extract; whisk until smooth.

Make batter

Pour the wet mixture into the dry ingredients and fold gently with a spatula until no streaks of egg remain. Do not overmix; the batter will be thick. Scrape into the prepared springform pan and smooth the top.

Bake

Bake in the preheated oven for 30–40 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking if your oven runs unevenly.

Cool

Remove the cake from the oven and let it cool on a wire rack for 15 minutes. Run a thin knife around the edge, release the springform ring, then let the cake cool completely on the rack while you prepare the pears and syrup. If you prefer a warm serving, keep the cake contained and reassemble before serving.

Prepare pears

Peel the pears, cut in half lengthwise and remove the cores with a melon baller or small spoon. If pears are large, you can quarter them. Rub cut surfaces lightly with the lemon juice to prevent browning.

Make poaching liquid

In a wide saucepan or shallow pot large enough to hold the pear halves in a single layer, combine the fruity wine, water, granulated sugar, honey, orange peel strips, cinnamon stick (or ground cinnamon), and star anise if using. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar and honey.

Poach pears

Reduce heat to maintain a bare simmer. Add the pear halves, cut side down. Simmer gently, uncovered, for 12–18 minutes depending on pear ripeness and size, spooning the poaching liquid over the pears occasionally so they cook evenly. Pears are done when a paring knife slides into the center with slight resistance but they still hold their shape.

Cool in syrup

Remove the pan from heat and let pears cool in the poaching liquid to absorb flavor and color, about 30 minutes at room temperature. Transfer pears to a bowl and reserve the poaching liquid. If you prefer a thicker syrup, return the liquid to the pan and simmer until reduced by about one-third to one-half, then remove any spices and orange peel.

Slice cake

If the cake was released from the pan, transfer it to a serving platter. If still in the base, use a long serrated knife to level the top if needed. Slice the cake into 8–10 wedges depending on desired portion size.

Arrange pears

Rewarm a portion of the reduced poaching syrup if cold. Arrange 1/2 pear (or a quarter if large) on each slice of cake, positioning the pear so the cut face sits against the cake and the rounded side faces up.

Spoon syrup and garnish

Spoon 1–2 tablespoons of the warm syrup over each pear and cake slice. Sprinkle with toasted sliced almonds and dust lightly with powdered sugar. Add orange segments or candied peel and a dollop of whipped cream or crème fraîche alongside each slice, if using.

Serve

Serve immediately while pears and syrup are slightly warm, or allow to come to room temperature. Leftover cake and pears keep well refrigerated for 2–3 days; bring to room temperature before serving and rewarm syrup if desired.