Roll n' Dough
Almond Tart
A moist, rich almond cake with a buttery crumble topping and optional jam layer—perfect for cozy afternoons or festive occasions.
📝 Ingredients
- For the base/streusel:
- 180g cold butter
- 140g sugar
- 250g flour
- 40g ground almonds
- Pinch of salt
- 1 pack vanilla sugar
- For the almond filling:
- 170g butter
- 140g sugar
- 200g ground almonds
- 2 eggs
- 2 tablespoons flour
- 1 pack vanilla sugar
🍽️ Recipe Notes
- Makes one 26cm springform cake
- Optional: Add half a glass of jam between the base and the filling (e.g., apricot or raspberry)
- Sprinkle with powdered sugar after baking for a pretty finish
👩🍳 Instructions
- For the base/streusel, place all ingredients in a bowl and knead into a crumbly dough that holds when pressed.
- For the almond filling, melt the butter and let it cool briefly. Then mix in all other filling ingredients. Chill for at least 2 hours or overnight.
- Line a springform pan with baking paper. Spread 2/3 of the dough into the pan and press down evenly.
- Spread the almond filling over the base. (Optional: spread jam over the filling.)
- Sprinkle the remaining dough over the top as crumble. Add sliced almonds if desired.
- Bake at 175°C for 30–35 minutes. Cover with foil after 25 minutes if browning too quickly.
- Let the cake cool—center will firm up as it cools. Dust with powdered sugar before serving.
