Finding a cake up to tea

• Article
• Comments ()
• Click-2-Listen
• Videos

By Richard Slusser THE WASHINGTON TIMES

Where did I put that recipe for almond cake? I have asked myself that question many times in 15 years - and maybe longer. I have looked in cookbooks for a substitute, but their offerings did not seem up to my lost recipe.

Then, last week, I found it while freeing a closet from years of neglect. It was still in the tin box with other treasured and misplaced recipes. I like that - "misplaced," not lost. Anyhow, I had forgotten that the recipe calls for bread crumbs instead of flour.

This royal almond torte, from the California Almond Growers Exchange, was part of a page ad in the October 1968 issue of Gourmet magazine. The cake is delicious, and it takes quite favorably to a cup of tea - plain or with milk - or coffee. A slice makes a fine foil for a dish of fresh berries, and it is quite at ease when nestled beside a scoop of ice cream.

The almond trade association also gave the recipe for chocolate butter-cream frosting, but I have never - and never will - put anything on this cake except sprinkles of confectioners' sugar.

Royal almond torte

1/4

3/4

1/2