這道古早風味杏仁塔的靈感，源自我在北法品嚐的簡單法式蛋糕，以及許多法國家庭在放學後作為點心享用的經典甜點，同時也受到了我在斯德哥爾摩的親戚周末製作的傳統瑞典杏仁蛋糕的影響。風味既熟悉又獨特，像是很久以前吃過、卻現在已經難以回想得起的味道。有人在品嚐此蛋糕時驚呼說它「嚐起來就像宜家的蛋糕」，他們還真說對了。
為了讓相對濃密的蛋糕變得輕盈一些，我決定把檸檬皮屑、杏仁精與苦杏仁酒摻入麵糊中。這樣有助於保持杏仁的清新香氣，而不會過於膩口。切片的杏仁與紅糖裝飾層在烘焙過程中會形成近似馬斯卡彭般的層次，微焦糖化且帶有些微酥脆。不過我最喜歡的部分，可能是那輕打的法國酸奶油（crème fraîche），如今已在我心中成為史上最棒的蛋糕奶油之一。
作為一名食譜開發者與部落客，當我想要一款攜帶方便、在桌上放上幾天也不會變質的蛋糕時，我就會選這道杏仁塔。它並不顯得華麗或自命不凡，但卻以某種方式值得被視為小型特殊場合的主角。它非常適合週末的早午餐、接孩子放學的時刻，或是晚宴結束時的甜點，說它是蛋糕界的小黑裙也不為過。
Gather the ingredients for this old-fashioned almond torte
要製作塔體，需準備無鹽奶油、一般中筋麵粉、砂糖、雞蛋、苦杏仁酒、純杏仁精、檸檬皮屑、杏仁粉、猶太鹽、淡糖，以及切片杏仁。至於上層裝飾，則需要冷藏的鮮奶油、冷藏的法國酸奶油、糖粉，以及純香草精。
Step 1: Preheat the oven
Preheat the oven to 350 F.
Step 2: Prep the pan
Spread 1 tablespoon of softened butter over the bottom and sides of a 9-inch springform pan, dust with the 1 tablespoon all-purpose flour, and tap out the excess.
Step 3: Line with parchment
Line the bottom with a round of parchment paper.
Step 4: Mix the butter and sugar
Melt the remaining 12 tablespoons butter in the microwave and mix it with the granulated sugar together in a large bowl with a rubber spatula until combined.
Step 5: Add the eggs and flavorings
Stir in the eggs, amaretto, almond extract, and lemon zest until smooth.
Step 6: Fold in the dry ingredients
Sift the 1¼ cups all-purpose flour, almond flour, and salt into the bowl. Fold until just incorporated. The batter will be thick.
Step 7: Fill the pan
Scrape the batter into the prepared pan and smooth the top.
Step 8: Make the topping
Sprinkle with the brown sugar, then scatter the sliced almonds evenly over the surface.
Step 9: Bake the torte
Bake for 35 to 40 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean. If the edges darken before the center sets, tent it loosely with foil for the last 10 minutes.
Step 10: Let the torte cool
Cool in the pan on a wire rack for 20 minutes. Run a knife around the edge, release the springform, and cool completely, about 40 minutes more.
Step 11: Whip the crème fraîche topping
Whip the heavy cream, crème fraîche, 1 tablespoon powdered sugar, and vanilla extract in a chilled bowl to soft peaks, about 2 minutes.
Step 11: Garnish and serve the almond torte
撒上剩餘的糖粉，切片後搭配打發的法國酸奶油一起享用。
What can I serve with almond torte?
Old-Fashioned Almond Torte Recipe
Lemon zest, almond extract, and amaretto flavor this rich, dense almond torte, which is topped with sliced almonds and brown sugar and a whipped crème fraîche
- For the torte
- 13 tablespoons unsalted butter, divided
- 1 ¼ cups + 1 tablespoon all-purpose flour, divided
- 1 ¼ cups granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon amaretto
- ½ teaspoon pure almond extract
- 1 teaspoon lemon zest
- ¼ cup almond flour
- ½ teaspoon kosher salt
- 1 tablespoon light brown sugar
- ½ cup sliced almonds
- For topping
- ½ cup cold heavy cream
- ¼ cup crème fraîche
- 2 tablespoons powdered sugar, divided
- ¼ teaspoon pure vanilla extract
- Preheat the oven to 350 F.
- Spread 1 tablespoon of softened butter over the bottom and sides of a 9-inch springform pan, dust with the 1 tablespoon all-purpose flour, and tap out the excess.
- Line the bottom with a round of parchment paper.
- Melt the remaining 12 tablespoons butter in the microwave and mix it with the granulated sugar together in a large bowl with a rubber spatula until combined.
- Stir in the eggs, amaretto, almond extract, and lemon zest until smooth.
- Sift the 1¼ cups all-purpose flour, almond flour, and salt into the bowl. Fold until just incorporated. The batter will be thick.
- Scrape the batter into the prepared pan and smooth the top.
- Sprinkle with the brown sugar, then scatter the sliced almonds evenly over the surface.
- Bake for 35 to 40 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean. If the edges darken before the center sets, tent it loosely with foil for the last 10 minutes.
- Cool in the pan on a wire rack for 20 minutes. Run a knife around the edge, release the springform, and cool completely, about 40 minutes more.
- Whip the heavy cream, crème fraîche, 1 tablespoon powdered sugar, and vanilla extract in a chilled bowl to soft peaks, about 2 minutes.
- Dust the torte with the remaining tablespoon of powdered sugar, slice, and serve with the whipped crème fraîche.
What is a torte and how does it differ from a cake?
「torte」這個詞源自德語，而 torte 與 cake（蛋糕）之間的差別，部分是技術性的，部分則是傳統習俗。蛋糕，尤其是美式蛋糕，通常以小麥麩粉為主要成分，並依賴像小蘇打或泡打粉這樣的化學膨鬆劑來讓它起膨。相對地，塔特（torte）往往使用磨碎的堅果或堅果粉，且以雞蛋作為膨鬆來源，而非泡打粉。因此，塔特通常更密實、口感更濃郁。我曾經以為塔特總是分層的，但隨著時間我才知道那並非必要的要求。
正如這種區分所預示的，這道古早風味的杏仁塔比經典蛋糕更不蓬鬆，味道也更為濃烈。塔特源自歐洲烘焙傳統，特別是中歐地區，像奧地利的 Sachertorte 與匈牙利的 Esterházy 塔等經典作品，正是這條規則的完美證明。它們密實、以堅果為主，保存性也很好，即使放上幾天仍然美味。
What substitutions can you make if you don’t have specialty ingredients like amaretto and creme fraiche?
烘焙是一門精確的科學，因此在像這樣的食譜中替換任何材料都可能需要一些試驗與傳統的期待。幸運地，這裡的多種專用材料可以用相似的結果替代。就苦杏仁酒而言，最佳替代通常是多加一些杏仁精。我也喜歡用它替代成堅果風味的利口酒，如 Frangelico，或是一小杯白蘭地。白蘭地在烘焙中很棒，能為蛋糕帶來不錯的風味與香氣。
如果找不到法國酸奶油，實際上在家自製要容易得多，且它在各式料理中都能派上用場，因此我喜歡多做一些，整週都能使用。如果你仍要替代，最接近的替代品是全脂酸奶油，用量與法國酸奶油相同；若要更清淡一點，可以改用全脂希臘式酸奶以增加酸味。以上兩者都無法長時間保持和法國酸奶油同樣的穩定性，但風味會更加濃郁、有趣。
