A rich almond torte, layered with fresh cherries and drizzled with a syrup that sings of summer sparkling wine.
Ingredients
For the Torte:
- 1½ cups almond flour
- ½ cup of all-purpose flour (sub gluten-free 1:1 blend)
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- Zest of 1 lemon
- 1½ cups pitted & halved fresh cherries (or thawed from frozen)
For the Cherry Prosecco Syrup:
- 1 cup Prosecco (or sparkling grape juice for a non-alcoholic version)
- 1 cup pitted & halved fresh cherries
- ⅓ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornflour + 1 tbsp cold water, mixed (optional, to thicken)
For Garnish:
- Powdered sugar
- Fresh cherries
- Whipped cream or mascarpone
Instructions
How to make the Cherry Prosecco Syrup
- In a saucepan, bring together the Prosecco, the cherries, the sugar and the lemon juice. Heat over medium heat and bring to a simmer.
- Cook for 15–20 minutes, stirring occasionally, until cherries soften and liquid reduces by half.
- To thicken syrup, stir in cornstarch slurry and simmer 2 minutes more. Strain (optional) and cool.
Bake the Torte
- Preheat oven to 350°F (175°C) Butter a 9-inch springform pan and line the bottom with parchment.
- 1In a bowl, whisk together almond flour, all-purpose flour, baking powder and salt.
- In a stand mixer, cream butter and sugar until fluffy (3–4 minutes). Add one egg at a time, followed by vanilla, almond extract and lemon zest.
- Gently fold dry ingredients into wet until just combined. Gently stir in cherries.
- Pour batter into the pan. Bake 35–40 minutes, or until a toothpick inserted comes out clean. Cool completely in the pan.
Assemble
- Poke holes all over cooled torte with skewer. Drizzle half the syrup over the top, letting it soak as you drizzle.
- Unmold the torte from the pan. Dust with powdered sugar and serve with leftover syrup, fresh cherries and whipped cream.
Tips & Variations
- Gluten-Free: Replace with more almond flour OR GF 1:1 blend.
- Nut-Free: Replace almond flour with oat flour.
- Love Potions: Stir 1 tbsp cherry liqueur into the syrup.
- Make Ahead: Syrup and torte can be made 1 day ahead. Keeps separately; same-day assembly for serving.
Serving Suggestions
- Summer Dinner Party: Serve with vanilla bean ice cream and a splash of Prosecco.
- Morning Glory: Top with Greek yogurt and honey for a lighter take.
- Holiday Glam: Top with edible gold leaf, sprigs of mint.
FAQ
Q: Can I use frozen cherries?
A: Yes! If frozen, thaw and pat dry to minimize moisture.
Q: My syrup is too thin. How to fix it?
A: Either simmer longer, or add another cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Q: How to store leftovers?
A: Cover and refrigerate for 3 days. Syrup keeps for 1 week.
This Cherry Torte is the epitome of elegant simplicity — enjoy every bite! 🍷🍰