Peach Almond Torte

1. Preheat Oven and Prepare Pan

Preheat your oven to 350 degrees Fahrenheit and grease an 8-inch round springform pan thoroughly to prevent sticking.

2. Marinate Peaches

Combine ripe peach wedges with Grand Marnier in a small bowl and let them sit aside to enhance their sweetness and flavor.

3. Cream Butter and Sugar

Cream unsalted butter with granulated sugar using an electric mixer until the mixture becomes pale and fluffy, about 2 minutes.

4. Add Extracts and Eggs

Reduce mixer speed to low and add in pure vanilla and almond extracts, followed by two extra-large eggs.

5. Combine Dry Ingredients

Whisk together all-purpose flour, baking powder, and kosher salt in a separate bowl, then gradually add to the butter mixture until just combined.

6. Prepare Batter

Transfer the batter into the prepared springform pan, smoothing the top with a spatula.

7. Arrange Peaches and Add Toppings

Arrange the marinated peach wedges on top of the batter and sprinkle with Turbinado sugar and blanched sliced almonds.

8. Bake Torte

Bake in the preheated oven until golden and a tester comes out clean, indicating the torte is perfectly baked.

9. Finish and Serve

After cooling slightly, dust the torte with confectioners’ sugar for added sweetness and visual appeal.