Start by gathering all your ingredients and measuring them. Having everything ready will make baking easier and faster. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or cooking spray, and put a piece of parchment paper on the bottom to keep the cake from sticking.

In a bowl, mix almond flour, regular flour, and a little salt. Use a whisk to stir it all together and remove any lumps. This will help your cake bake evenly.

Use an electric mixer to beat the softened butter and sugar on medium speed until it looks light and fluffy. This should take about 3-5 minutes. Add the eggs one at a time, making sure to mix well after each one. Scrape the sides of the bowl with a spatula to make sure everything mixes evenly. Finally, add the vanilla extract for a nice flavor.

Gradually add the dry ingredients to the wet mixture, folding them in gently with a rubber spatula. Take care not to overmix, as that can affect the texture of the finished torte. The batter should be smooth and thick, with no visible streaks of flour remaining.

Carefully transfer the batter into your prepared springform pan, using the spatula to spread it evenly. Tap the pan lightly against your countertop to release any trapped air bubbles, which helps the torte bake evenly.

Place the pan in the preheated oven and bake for approximately 35-40 minutes, or until the top of the torte is golden and a toothpick inserted into the center comes out clean. Once baked, remove the pan from the oven and allow the torte to cool in the pan for 10-15 minutes.

Take the torte out of the pan and let it cool completely on a rack. Once it’s cool, dust with powdered sugar. Add sliced almonds, whipped cream, or fresh fruit if you like. Your almond torte is ready to serve!