The Best Burnt Almond Torte Recipe

Here is The Best Burnt Almond Torte recipe that you can make at Home.  A Burnt Almond Torte is a delectable dessert that originates from Pittsburgh, Pennsylvania, where it is considered a local specialty and a beloved classic. This rich and indulgent cake is known for its distinctive combination of flavors and textures, making it a delightful treat for almond and cake lovers alike.

Here’s a detailed description of a Burnt Almond Torte:

Cake Layers:

A Burnt Almond Torte typically consists of two or more layers of light and moist almond-flavored cake. The cake layers are often tender, with a subtle almond aroma and flavor that is both nutty and sweet.


One of the defining features of a Burnt Almond Torte is its unique filling. The cake layers are usually separated by a layer of apricot preserves. This layer not only adds a fruity and slightly tart contrast to the sweetness of the cake but also helps to keep the layers moist.

Buttercream Frosting:

The entire cake is generously coated with a smooth and creamy buttercream frosting. This frosting is often flavored with almond extract, enhancing the almond flavor throughout the dessert. Also, the buttercream is velvety, and sweet, and serves as the perfect complement to the almond cake and apricot filling.

Toasted Almonds:

The cake’s signature “burnt” aspect comes from the toasted almond slices that cover the sides of the cake. These sliced almonds are toasted to a golden brown color, providing a delightful crunch and a nutty, caramelized flavor that balances the sweetness of the frosting and preserves.

Visual Appeal:

A Burnt Almond Torte is not only delicious but also visually appealing. The cake’s exterior is covered in toasted almond slices, creating a beautiful and rustic appearance. Moreover, the contrast between the rich, creamy frosting and the golden-brown almonds makes it a dessert that’s as lovely to look at as it is to eat.

Flavor Harmony:

When you take a bite of a Burnt Almond Torte, you experience a harmonious blend of flavors and textures. The soft, almond-infused cake combines with the slightly tangy apricot preserves, while the sweet and creamy buttercream frosting provides a luxurious contrast. The toasted almonds on the exterior add a delightful crunch and a warm, nutty flavor, tying the whole dessert together. So, here’s a recipe to make a classic burnt almond torte:


For the Cake:

  • 1 1/2 cups of all-purpose flour
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 cup (1 stick) of unsalted butter, at room temperature
  • 1 cup of granulated sugar
  • 3 large eggs
  • 1/2 teaspoon of almond extract
  • 1/2 cup of whole milk

For the Buttercream Frosting:

  • 1 cup (2 sticks) of unsalted butter, at room temperature
  • 4 cups of powdered sugar (confectioners’ sugar)
  • 2 teaspoons of almond extract
  • 2-3 tablespoons of whole milk or heavy cream

For the Filling and Topping:

  • 1 cup of sliced almonds, toasted
  • 1/2 cup of apricot preserves


  1. Firstly, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Then, add the eggs one at a time, mixing well after each addition. Stir in the almond extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Then, divide the cake batter evenly between the prepared pans and smooth the tops.
  5. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  6. Then, allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
  7. While the cakes are cooling, prepare the buttercream frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and almond extract, mixing until well combined. If the frosting is too thick, add 2-3 tablespoons of milk or cream to reach your desired consistency.
  8. Then, to assemble the torte, place one of the cooled cake layers on a serving plate. Spread a layer of apricot preserves on top of the cake. Then, add a generous layer of buttercream frosting over the apricot preserves, then place the second cake layer on top.
  9. Frost the top and sides of the entire torte with the remaining buttercream frosting.
  10. Finally, press the toasted sliced almonds onto the sides of the cake, covering the frosting completely.
  • Optional: If desired, drizzle some additional apricot preserves over the top of the torte for extra flavor and decoration.
  • Chill the burnt almond torte in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Slice and enjoy your homemade burnt almond torte! It’s a delightful dessert with a perfect balance of almond flavor and sweetness.

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