Ingredients

Scale

3/4 cup butter (1 1/2 sticks), melted
1 1/2 cups sugar
2 eggs
1 Tablespoon almond extract
1 teaspoon real vanilla extract
1/2 teaspoon salt
1 1/2 cups white whole wheat flour
1/2 cup almond flour

For the top:

Raw sugar (turbinado sugar)
Almond slices, toasted

Instructions

Preheat the oven to 350 F. Line a 9 or 10-inch round (or square) pan with foil, then spray with cooking spray or brush with oil and then dust with flour.
In a medium microwave-safe mixing bowl, melt the butter in the microwave, then stir in the sugar. Use a mixer to beat in the eggs until the mixture is thick and yellow.
Add the extracts and salt and beat a little more to mix, then stir in the flours to make a thick batter. Pour the batter into the prepared pan and sprinkle the top with raw sugar and almond slices.
Bake at 350 for 30 – 45 minutes or until a toothpick inserted in the center comes out completely clean. Let the torte cool, then remove the foil and set on a serving plate. Cut and enjoy!

Notes

I recommend cutting this torte into small squares, not a wedge as shown in the photos, as it is quite rich. A small piece is all you need.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.