You guys. I can’t even…
Let me tell you, I’m not a cake girl. I’ll take a brownie or cookie over cake any day except this one. This Prantl’s Burnt Almond Torte Copycat recipe is the best.
So, there’s a bakery in my native Pittsburgh called Prantl’s. They render the greatest burnt almond torte I’ve ever tasted. The cake is light and soft, with only a hint of almond taste. On the outside, the toasted almonds are truly magical. They’re crunchy, soft, and just right.
If you’re non-vegan and want to give it a try, you can buy burnt almond torte online, and they’ll ship it to you. The Huffington Post even named it the Best Cake in the USA.
Traditionally, it’s square and made with a custard centre, but Prantl’s travel torte (for shipping) just has frosting in the middle. That’s the version that I’m making for you today. The most important parts: a fluffy cake, creamy frosting, and toasted almonds. There are lots of moving parts, but I will help you with each one!
As a side note, this Prantl’s Burnt Almond Torte Copycat recipe took FOUR ATTEMPTS before it was perfected. Ugh. It was a day of weird cake, haha.
Prantl’s Burnt Almond Torte Copycat Recipe
Course: Uncategorized4
servings30
minutes40
minutes300
kcalIngredients
- For the cakes:
Two cups of cake flour (makes everything light and fluffy)
One cup of organic cane sugar
One teaspoon of baking soda
One-fourth teaspoon of aluminum-free baking powder
Half a teaspoon of sea salt
One-third cup of melted coconut oil
One teaspoon of lemon juice
Three-fourth cup of cold water
One-fourth cup of amaretto, or more water (learn how to make your own!)
Half a teaspoon of almond extract
- For the toasted almonds:
One and half cups of sliced almonds
Two tablespoons of water
One-third cup of organic cane sugar
- For the almond buttercream:
One cup of organic non-hydrogenated shortening, like Spectrum
One teaspoon of almond extract
Two cups of vegan powdered sugar
Directions
- Preheat the oven to 350 degrees. Coconut oil or herbal shortening can be used to grease two 8-inch cake pans.
- Combine the flour, sugar, baking soda, baking powder, and salt in a big mixing bowl. You don’t want to add stuff one at a time, so get all of your liquids weighed and ready to pour. Pouring them one at a time, you may lose the chemical reaction. To mix the liquids, pour them in and stir to combine. Don’t overmix; stir before all is well blended.
- Pour the batter into all cake pans (equally). Ba PBake the cakes for 20-25 minutes. Check on the cakes after 15 minutes to make sure they are done; you don’t want them to overbake. When a toothpick inserted in the centre comes out clean, the cakes are ready to be removed. Allow them to cool fully before using.
- To make the “burnt” almonds, add the almonds, water, and sugar to a big mixing bowl. Toss to coat evenly. Toast about half of the almonds in a big saucepan over medium heat. This shouldn’t require more than a couple of minutes. DO NOT Step AWAY FROM THESE WHEN THEY ARE COOKING; THEY Will BURN IN SECONDS! Regularly stir the almonds. The sugar can caramelise, turning the almonds a light brown colour. Remove the first batch from the heat and place them on a piece of parchment to cool. Go on for the second part of the nuts in the same manner.
- To make the almond buttercream: cream the shortening and almond extract together in a big mixing cup. Using a 1/4 cup at a time, gradually add the powdered sugar. Keep beating the frosting until it’s light and soft.
RECOMMENDATION Add a bit of extra powdered sugar if the frosting isn’t stiff enough. If it’s too stiff, thin it out with a tablespoon of almond milk. It’ll start to loosen up. - Putting Together: On your pan, place the first cake layer. With a thin layer of buttercream, frost the cake. On top of the first cake, layer the second cake and frost it with buttercream – it doesn’t have to be pretty because no one can see it!
- Toasted almonds should be pressed all over the cake – it will look stunning! (Hint: any remaining almonds can be used as a salad garnish!) Simply dust the top of the cake with powdered sugar, and you’re ready to go.
- This cake was worth the trouble I had developing it. When you read this recipe for the first time, it seems like a daunting project. But once you try it, you will be pleasantly surprised at how easy it is!
- Enjoy this classic Prantl’s Burnt Almond Torte Copycat Recipe from Pittsburgh and enjoy the best cake EVER!
Cheers,
-Aileen
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