Layered Beet Cocoa Almond Torte

Ingredients

• cooked beet, finely pureed3/4 cup
• almond flour1 cup
• all-purpose flour3/4 cup
• unsweetened cocoa powder1/3 cup
• baking powder1 tsp
• salt1/2 tsp
• eggs3
• granulated sugar3/4 cup
• neutral oil1/3 cup
• sour cream1/2 cup
• almond extract1/2 tsp
• sliced almonds1/4 cup

Method

1. 1Prepare a small cake pan and heat the oven to 350°F (175°C).
2. 2Whisk almond flour, all-purpose flour, cocoa powder, baking powder, and salt together.
3. 3In a separate bowl, beat eggs and sugar until pale, then whisk in oil, sour cream, beet puree, and almond extract.
4. 4Fold the dry ingredients into the wet mixture just until combined.
5. 5Pour into the pan, smooth the surface, and scatter sliced almonds over the top.
6. 6Bake until the center springs back, then cool fully before slicing for neat layers.

Tips

• For the smoothest crumb, puree the beet until completely silky before measuring it.
• This torte tastes even better after resting a few hours, when the cocoa and almond notes deepen.

Nutrition