Coconut Almond Torte

Story time

There was a time on the internet when blogs were about stories. Bloggers talked about themselves and the things that happened in their lives. They talked to the readers like they were friends. Like, I’m having a friend over for tea and I’m sharing stories with you.

Then, people got pushy and mean and told bloggers they didn’t care about the stories, they only cared about the recipe. “Get to the recipe.” “Too much blah blah blah about you.” So, bloggers stopped telling stories and added “jump to recipe” buttons. And all the personal connection went away.

Then, in crept AI with untested recipes that flop. And glossy fake unrealistic photos. So, I decided one thing I can do is to tell stories sometimes. I’m real and all my recipes are real. They’re all tested in my kitchen and with my family as tasters. I only share recipes that we deem as “blog worthy”. So, sometimes, when I feel like it, I’m going to tell stories.

That brings me to today’s story.

Used bookstore

A few weeks ago, I stopped in at the most adorable used bookstore in Tustin, CA. They do still exist! I even posted about it on Instagram. It’s called Arvida Book Co. and they also serve delicious coffee!

While browsing there, I picked up a copy of The New Enchanted Broccoli Forest by Mollie Katzen. It’s the cutest book, published originally in 1982 and updated in this version in 2000 all with illustrated pages. I’m a big fan of Mollie’s and still own my original Moosewood cookbook as well.

While flipping through the book in the bookstore, the recipe for Coconut Almond Macaroon Torte caught my eye, and I knew I had to try it.

The original version had a layer of melted chocolate over the top. Which is beautiful, but as leftovers it hardens, and you get a crunchy top. Not ideal for this soft lovely cake. Well, it turns out that Mollie apparently agreed that the recipe could use some updating as well, and has updated it on her website, and now the chocolate is incorporated into the cake.

I’ve made both versions, and I think the adapted version that I’m sharing here plus some of my changes is stellar! Soft, moist, flourless, chocolaty. Just a stunning cake. Perfect for afternoon tea, the holidays, birthday celebrations, or just because. So, let’s get into the details of the cake.

Ingredients

Just a quick look at a couple of the ingredients (you’ll find the full list of ingredient amounts as well as instructions in the recipe card below). The others are all pretty straightforward. Of course, feel free to leave me a comment if you have any other questions.

Almonds

I recommend using slivered almonds here. Slivered almonds are almost always blanched. A blanched almond is a whole almond with its outer, papery skin removed, typically through a quick boiling process. This process creates a smoother, lighter-colored almond with a more delicate texture. And, the slivered almonds are quicker and easier to process in the food processor.

You can use whole blanched almonds if you prefer. You can also sub almond flour so you don’t have to use the food processor on the almonds. Though you’ll still want to have the food processor mix up the dry ingredient mixture so it chops the ingredients together to form a coarsely ground mixture. If you use almond flour, use 1 cup + 1/3 cup + 1 tablespoon to replace the slivered almonds.

Coconut

What’s the difference between flaked & shredded coconut? Flaked coconut is larger and more irregular in shape and size. It also has a chewier texture with more intense coconut flavor, and adds crunch and a more substantial bite to baked goods.

Shredded coconut is small and thin often with a softer, more delicate texture. It blends well with other ingredients in baked goods.

I recommend shredded coconut here for the softer texture, but in a pinch, flaked will work.

The other option you’ll see in buying coconut is sweetened or unsweetened. Because of the added sugar, sweetened coconut will be moister and sweeter and I actually recommend sweetened coconut for this recipe. But either can be used without any changes to the recipe. Just know that it will be slightly sweeter with sweetened coconut.

How to make

prep work

About 1 hour ahead, separate the eggs, placing the whites in a large bowl and the yolks in a smaller bowl. Cover and let come to room temperature. I like to cover the bowls just with large upside-down plates.

Cold eggs will separate much easier than room temperature eggs. And room temperature eggs will whip better; the warmer temperature allows the proteins in the egg to more easily incorporate and hold air, resulting in a lighter, fluffier texture in the cake.

Lightly grease the bottom of a 9-inch springform pan with butter, oil, or nonstick spray. Preheat oven to 350° F.

Toast the almonds and the coconut. Toasting adds so much flavor to the cake. Of course, if your almonds and coconut are already toasted, you can skip this step.

Place the slivered almonds on a parchment paper lined baking sheet. Pop the baking sheet in a preheated 350° F oven for 6-10 minutes, stirring halfway through. Once the almonds are lightly toasted, remove them from the oven and place on a clean plate to cool.

Next, you’ll want to toast the coconut. It’s basically the same idea as the almonds. I don’t toast them together on the same baking sheet because it’s too easy to burn them if you aren’t paying attention. Spread shredded coconut on a parchment paper lined baking sheet, and bake in the preheated 350° F oven for 6-8 minutes, giving them a stir halfway through. Remove immediately from the oven, and allow to cool completely.

make the batter

Place the cooled and toasted almonds, sugar, and chocolate chips in the bowl of a food processor, and using a series of long pulses, grind to a coarse meal.

Add the orange zest, salt, and cooled toasted coconut, and process until worked through, about another minute or two.

Use a hand-held electric mixer to beat the egg whites in a large bowl until they form soft peaks.

Without cleaning the beaters, beat the yolks in a separate medium bowl with the vanilla for about 2 minutes, until they become smooth, a little puffy, and a lighter yellow color.

Add the beaten yolks onto the top of the whipped egg whites, and fold them in, using a spatula and a turning motion, cutting through and lifting whites from the bottom of the bowl while gently combining.

When about half combined, sprinkle the dry almond mixture over the top and keep folding (same cutting, lifting, turning action so as to minimally deflate the eggs) until it is mostly uniform. It doesn’t need to be perfect.

bake the cake

Turn the cake batter into the prepared pan, and bake in the center of the oven for 25-35 minutes, or until it is lightly golden and mounded in the center, and springs back slightly to the touch.

Remove from the oven and cool on a wire rack while still in the pan to room temperature. This short cooling time gives the cake time to set so it won’t collapse or fall apart when removed from the pan.

When the cake is cool, run an offset spatula around the outside and release the springform sides, and transfer the cake to a serving plate. I like to leave the cake on the springform pan bottom; it makes it easy to serve, and you can simply put the springform pan sides back on and cover the top with plastic wrap to store it. That way nothing touches the top of the cake marring the pretty raspberry topping.

Spread the raspberry jam over the top. If the jam is really thick, pop it in a microwave safe bowl and into the microwave for 10 seconds. Give it a good stir, and it should loosen. If you want it softer, pop it back in the microwave for a few more seconds. Decorate with fresh raspberries, if available.

If you’re making this in advance, hold off on the preserves until shortly before serving. Tightly wrap the cooled cake in plastic wrap and refrigerate until topping and serving.

Storage

Store any leftovers in the fridge covered with tight-fitting plastic wrap over the springform pan, or in a large round airtight container. It keeps well for up to five days.

For longer storage, it keeps for up to 3 months in the freezer. Let the cake cool completely, slice into individual slices, and wrap tightly in plastic wrap then in aluminum foil.

Serving suggestions

This cake can be served simply with powdered sugar sprinkled over the top and skip the raspberry jam. Or, add a few fresh raspberries and a mint sprig on top for a gorgeous dessert worth of a fine bakery!

Serve it with Oven Roasted Raspberry Sauce or Strawberry Sauce.

Try it with fresh summer fruits of your choice like blackberries, strawberries, blueberries, or peaches, and a dollop of freshly whipped cream.