In a mixing bowl beat butter for 2 minutes until creamy.
Add in 1 1/2 C sugar and beat for four minutes until fluffy.
Add in eggs, Tangerine Balsamic, and almond extract. Beat on high until combined.
Add flour and beat until combined. The batter will be thick.
Line bottom of 9-inch springform pan with parchment paper (trace around the pan onto parchment and cut out circle) Lightly spray the pan.
Pour batter into prepared pan and sprinkle with almonds and 1 Tbsp sugar mixed together.
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.
The top will be light brown and crispy at the edge.
Cool completely before slicing and serving. It will be slightly gooey in the middle until cooled.
- 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
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!