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In a mixing bowl beat butter for 2 minutes until creamy.
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Add in 1 1/2 C sugar and beat for four minutes until fluffy.
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Add in eggs, Tangerine Balsamic, and almond extract. Beat on high until combined.
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Add flour and beat until combined. The batter will be thick.
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Line bottom of 9-inch springform pan with parchment paper (trace around the pan onto parchment and cut out circle) Lightly spray the pan.
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Pour batter into prepared pan and sprinkle with almonds and 1 Tbsp sugar mixed together.
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Sprinkle with sugar and almond mixture and bake at 350 for 35 minutes and then cover with foil and bake 5-7 more minutes so that center is set.
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The top will be light brown and crispy at the edge.
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Cool completely before slicing and serving. It will be slightly gooey in the middle until cooled.
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Prep Information
Prep Time
15 minutes
Cook Time
45 minutes
Serves
6-8 people

Ingredients
- 3/4 cup butter salted, softened, or olive oil (see our oil-butter conversion chart)
- 1 1/2 cup sugar
- 2 eggs beaten
- 2 teaspoons almond extract
- 2 Tablespoons Tangerine Balsamic Vinegar Condimento
- 1 1/2 cups all-purpose flour
- 3/4 cup sliced almonds
- 1 TBSP sugar
Instructions
TIPS & NOTES:
Instead of a 9-inch springform pan, you can use a 9 inch round cake pan, or a large pie pan! You will just need to slice and serve it from the pan. This almond torte also freezes well for later!