When I moved to Pittsburgh for work over a decade ago, it was the middle of a blustery, bitterly cold winter, and having lived in more temperate climes for the preceding decade, I was not exactly in love. Then I learned the secret to loving the ‘Burgh – getting out of downtown and into the many neighborhoods that surround – and truly make up – this great American city.
I enjoyed many great meals during my two year assignment, but the one I remember most was one I made at home for friends. It was capped off by a dessert I’d cheated and picked up at the local bakery, because I’d been dying to try it myself. Search the internet for “burnt almond torte” and the first page of listings are either about Prantl’s Bakery’s delectable creation or one of many attempts to recreate it. I still crave it. When a friend and I visited Pittsburgh last Spring, I took him to Prantl’s hoping he would order something that I could enjoy by proxy now that half the ingredients are verboten.
Last week, though, inspired by seeing a dear friend who was headed home to Pittsburgh for Thanksgiving, I decided to make my own attempt at hacking the recipe. If it didn’t work, I could just blame the lack of gluten, eggs, and dairy, and consign the idea to my dreams. But it did work, and beautifully at that. Ladies and gentlemen, I give you the gluten free, vegan, Burnt Almond Torte.
Three warnings: 1) That crunchy almond coating makes cutting it neatly tricky (Hope you’re either not a perfectionist or at least like a good challenge!); 2) It is sweet and decadent (Divide it in less than sixteen portions at your own risk!); and 3) This is not a quick endeavor. (It’s not laborious, but unless you’ve already pre-made the components, the start to finish time takes a couple of hours.)