Mixed Dried Fruit and Almond Torte
A rich, nearly flourless torte built on ground almonds, candied fruit, and raisins, soaked in a warm rum syrup after baking.
Quick Summary
This Central European torte combines ground almonds, candied peel, and raisins into a nearly flourless, egg-lofted cake. Taking 75 minutes to prepare, the baked torte is pierced and soaked in a warm rum syrup for a rich, dense finish.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Eggs
- Tree Nuts
- Gluten
- Sulphites
Additional notes
-
Warning
The sugar syrup reaches a high temperature while cooking and can cause serious burns if splashed or spilled. Use caution when preparing and pouring it.
-
Note
This torte contains alcohol both in the batter and in the finishing syrup, and retains a noticeable amount after baking. This is worth noting for pregnant women, young children, and anyone avoiding alcohol.
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Note
Contains almonds. Those with nut allergies should avoid this recipe.
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Note
This is a high-sugar dessert, with the sugar syrup contributing significantly to the total per serving. Those managing blood sugar may want to serve smaller portions.
- 1
Whip the 8 egg yolks with the 8 tbsp caster sugar until pale, thick, and foamy.
- 2
Fold in the ground almonds, candied orange peel, raisins, candied citron peel, crushed biscuits, and 2 tbsp rum, mixing until evenly combined.
- 3
In a separate clean bowl, whip the 8 egg whites to stiff peaks.
- 4
Gently fold the whipped egg whites into the almond mixture in two or three additions, being careful not to deflate the batter.
Tip The batter should stay light and airy — overmixing at this stage will make the torte dense. - 5
Grease a 24cm springform pan with the butter and dust with the flour, tapping out any excess.
- 6
Pour the batter into the prepared pan and bake at 170°C (340°F) until a skewer inserted in the center comes out clean, about 45 minutes.
Tip The torte is done when it springs back lightly to the touch and just begins to pull away from the sides of the pan. - 7
While the torte bakes, make the syrup: combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring until the sugar dissolves. Simmer until slightly thickened, about 8-10 minutes.
- 8
Remove the syrup from the heat and stir in the remaining 2 tbsp rum.
- 9
Once the torte is baked, pierce it in several places with a clean skewer or knitting needle while it is still in the pan.
- 10
Pour half the warm syrup evenly over the torte while it's still in the pan and let it absorb for a few minutes.
- 11
Turn the torte out onto a serving plate, then pour the remaining syrup evenly over the top. Serve once fully absorbed.
Nutrition Information per 1 slice (approx 90g, based on 12 slices)
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve in thin slices with coffee. The torte keeps well for several days at room temperature, wrapped tightly.
About This Recipe
This torte belongs to a family of cakes built without flour as a base — the structure comes instead from ground almonds and a small amount of crumbed biscuit, bound together with whipped egg yolks and lightened with stiffly beaten whites. Candied orange peel, candied citron, and raisins are folded through the batter, giving each slice small pockets of chewy, sweet fruit throughout.
The finishing touch is what sets it apart: once baked, the torte is pierced all over and soaked in a rum-spiked sugar syrup, first while still in the pan and again after unmolding. The result is a cake that’s dense but never dry, with a syrupy sweetness that intensifies as it sits.
Why It Works
Ground almonds behave differently from flour in a batter — they don’t develop gluten, so there’s no risk of overmixing toughening the crumb. Instead, structure comes almost entirely from the whipped eggs: yolks beaten with sugar for richness and volume, whites beaten separately and folded in for lift. Piercing the baked torte before soaking it in syrup lets the liquid penetrate evenly rather than just sitting on the surface, which is what keeps a cake this rich from tasting merely wet on top and dry underneath.
Modern Kitchen Tips
Let the torte cool for a few minutes in the pan before pouring on the first half of the syrup — piercing and soaking works best when the cake is still warm enough to absorb liquid readily, but sturdy enough to hold its shape when turned out.
If candied citron peel is hard to find, a mix of extra candied orange peel and a little chopped candied lemon peel makes a reasonable substitute.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Early 20th century tortes of this kind relied on ground almonds and crumbed biscuits in place of flour, standard practice for a rich cake meant to keep well past the day it was baked. Candied fruit and raisins were common additions to a torte of this type, and quantities of soft ingredients like crumbed biscuits were often given in period household measures such as a wine glass rather than by weight.
Modern Kitchen Adaptation
The structure of the torte is unchanged — ground almonds and crumbed biscuits still stand in for flour in the batter, with only a light dusting of flour used to prepare the pan. The crumbed biscuit quantity, given in the original as a wine glass measure, has been converted to weight for consistency. Oven temperature and pan size were not specified in the original and have been estimated based on standard proportions for this batter volume. The almonds are kept unpeeled in keeping with the original method; blanched almonds can be substituted for a smoother crumb if preferred. Because the syrup is added both to the batter and after baking, the finished torte retains a noticeable amount of alcohol — a consideration for pregnant women, children, and anyone avoiding alcohol.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
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