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Almond Torte Cake with Fresh Seasonal Fruit

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

Learn how to make our delicious Almond Torte Cake. Perfect for summer, pick a weekend to bake and enjoy this tasty dessert with your friends.

Almond Torte Cake

 2 cups Almond Flour
 1 tsp Baking Powder
 1 tsp Sea Salt
 ½ cup Melted Unsalted Butter (1 stick)Plus 4 heaping tablespoons of coconut oil
 ¼ cup Coconut Sugar
 ¼ cup Honey
 4 Eggs (At room temperature)
 1 tsp Almond Extract
 1 tsp Vanilla Extract
 ¼ cup Slivered or Sliced Almonds
 1 lb Fresh Seasonal FruitWhatever is freshest, local, and your favorite. Sliced or diced.
 1 tsp Mana Botanics Hemp Oil
 2 tsp Mana Honey
 2 cups Fresh Fruit Of Your Liking For Topping

Preheat oven to 350F. Spray a 9-inch springform pan with coconut oil and line the bottom with parchment.


Add flour, baking powder, and salt to bowl- whisk together.


In a food processor (or just mix in a bowl) butter with coconut sugar and honey.


Add eggs one at a time; continue mixing and then add almond and vanilla extracts.


Add half of flour mixture and pulse to blend. Add remaining flour mixture. Pulse until smooth and creamy.


Pour into prepared cake pan.


Sprinkle the edges with the sliced or slivered almonds and a sprinkle of coconut or turbinado sugar.


Place your seasonal fruit (sliced or chopped) in any pattern you like along the middle and top part or all the way up to the edges of the cake.


Bake until a tester inserted in the center comes out clean - about 45 minutes.


Let cool in pan for 30 minutes. Un-mold and let cool completely on a wire rack. Transfer to a cake plate.


In a bowl, combine 1-2 cups of the chopped fresh fruit with the Mana Oil and the Mana Honey.


Add a squeeze of lemon juice.


Let sit and marinate for at least 10 minutes.


Finally, place the infused fruit on top of the cake in the center for a beautiful presentation. Slice and serve with whipped cream, creme fraiche, or delicious yogurt!

Nutrition Facts

Servings 1