Summery Peach-Almond Bliss Torte

1. Preheat the oven

Preheat the oven to 350 degrees. This ensures it reaches the right temperature by the time your batter is ready.

2. Prepare Peaches

In a small bowl, combine the peach wedges with the Grand Marnier and set aside. This step allows the peaches to soak up the liqueur, enhancing their flavor.

3. Cream Butter and Sugar

Using an electric mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium speed for about 2 minutes until the mixture becomes light and fluffy. Creaming the butter and sugar incorporates air, creating a lighter texture.

4. Add Extracts and Eggs

Add the vanilla extract, almond extract, and eggs to the butter mixture one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl with a rubber spatula to ensure everything is well combined.

5. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and kosher salt. This ensures even distribution of the leavening agent and salt.

6. Add Dry to Wet Ingredients

On low speed, gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Overmixing can make the torte dense, so stop as soon as the flour disappears into the batter.

7. Transfer Batter to Pan

Transfer the batter to a greased 8-inch round springform pan, spreading it evenly. A springform pan makes it easier to remove the torte without damaging its delicate structure.

8. Arrange Peaches

Arrange the peach wedges on top of the batter in concentric circles, with the cut sides facing up. This not only looks beautiful but also ensures the peaches bake evenly.

9. Add Toppings

Sprinkle the top with turbinado sugar and sliced almonds. The sugar adds a delightful crunch, and the almonds provide a lovely nutty contrast.

10. Bake the Torte

Bake the torte in the preheated oven for 45 to 50 minutes, or until the top is browned and a toothpick inserted into the center comes out clean. Baking times can vary, so check for the visual cue of a golden top and use the toothpick test to ensure it's done.

11. Cool and Serve

Allow the torte to cool on a wire rack before dusting it with confectioners’ sugar. Serve it warm or at room temperature, letting the flavors speak for themselves.