Amaretto Torte courtesy of Laura Lanzana

7 oz (Grated) Almond Paste- I use the Odense Paste in the box (use cheese grater to grate)
1/2 cup sugar
2 tablespoon grated Orange Zest (Med Orange)
3 sticks of unsalted butter (room temperature)
4 Large Eggs(Room temp)
1 teaspoon pure vanilla extract
2 1/2 cups of sifted Cake Flour
2 teaspoons baking powder
½ cup whole milk
3 shots Disgnorno Amaretto
2 cups sliced almonds
1 cup Ghirardelli Mini Dark Chocolate Chips

Preheat oven to 325F
Use a 10” spring foam pan or cake pan (nonstick)

Mix on med speed:
Grated Almond Paste
Sugar
Butter
vanilla
Mix well- aprox 2 - 4 minutes

Slowly add eggs one at a time beating well until light and fluffy
Sift in the flour with the baking powder and add to batter and slowly pour in milk as mixing.
Beat on low until ingredients are smooth.

Pour 2 shots of Amaretto, Orange Zest and ½ cup of choc chips and fold into mixture.
Pour into cake pan and bake aprox 50 mins… Check center 40-45 mins…

In a shallow bowl, I mix almonds with 1 shot of amaretto and ½ cup of sugar
5 minutes before removing the cake the middle should have a springy consistency.. carefully add the almonds to the top of the cake and spread around evenly
Continue to bake the remaining time.-to roast the almonds on top

Let cool and remove the edges of the spring foam pan

Top Glaze: 2 tablespoons milk
1/2 cup confec. sugar
Drizzle all over top

Completely cooled- sprinkle confec sugar. Cake is dense in texture.