Classic Genoa Torte with Almond and Apricot Glaze

My grandmother always kept a metal tin of Genoa torte on her counter, claiming it actually improved with age. Unlike the light, airy sponges common today, this cake leans into the richness of butter and finely ground almonds. It is incredibly sturdy, which makes it the ideal candidate for a leisurely afternoon tea or a dessert that holds its own alongside a strong cup of espresso.

Getting the texture right is all about the aeration. You want to beat the eggs and sugar until they reach the ribbon stage—that moment when the mixture falls off your whisk in a thick, folding trail. If you cut this step short, the torte ends up heavy rather than pleasantly dense. I prefer to finish mine with a warm apricot glaze, which adds a subtle tang that cuts through the buttery crumb perfectly.

Don't be intimidated by the long mixing time. It’s the secret to getting the structure needed for such a nut-heavy batter. I usually serve this in thin slices since it is quite rich, and it keeps beautifully at room temperature for up to three days. If you happen to have any leftovers, it makes a surprisingly good base for a breakfast trifle when layered with fresh yogurt.