Spanish Almond Orange Torte

by Laura Silber

A traditional cake that does not call for any flour at all. The ground almonds provide it with the moist texture. No butter or margarine required, and soaking it in the orange glaze gives it a delicious squish when you bite into it. It’s fantastic as a breakfast cake or served for dessert.


  • 1 1/2 cups sliced almonds
  • 8 Tbsp. sugar
  • 4 eggs, separated
  • zest of 2 oranges
  • 2 tsp. vanilla extract
  • 1 pinch of salt
  • Orange Glaze:
  • 1 cup confectioners sugar
  • juice from one orange
  • 1 tsp. vanilla extract

Preheat oven to 350° F. Rub a 9-inch round springform pan lightly with olive oil and line the bottom of the pan with parchment paper. Grind almonds and 2 tablespoons of sugar finely in a food processor. Combine yolks, 2 tablespoons of sugar, orange zest, vanilla, and salt. Beat with an electric mixer until thick and smooth, about 3 minutes. Add the almond mixture and mix just until combined. Beat egg whites to soft peaks, add remaining sugar, and beat until it forms stiff glossy peaks. Fold a big dollop of beaten whites into the almond/egg mixture. The batter will be tight, so continue to fold gently until the whites are incorporated. Then fold in the rest of the whites.

Transfer batter to the springform pan. Bake 35 minutes, until tester comes out clean. Cool to warm in the pan, then remove and transfer to a plate. Douse generously with Orange Glaze. It can be served warm or room temperature.

Mix all ingredients together until smooth. Pour liberally over warm torte.