Pure Organic Almond Extract — made from bitter almond oil, pure almond extract has a genuinely intense, concentrated almond flavor that holds up beautifully through baking.

This is not the same as regular almond extract — which usually has natural flavors — and sorry to break it to you is not actually natural. They are very highly processed and contain artificial and chemical additives.

Always use pure organic almond extract. The ingredient label should read: organic alcohol, water, and bitter almond oil. Two tablespoons may seem like a lot but with this much fat in the batter from the almond flour, butter, and ricotta — fat coats the palate and mutes delicate flavors. You need the full amount to taste it clearly.

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Superfine Organic Almond Flour — made from blanched almonds ground to a very fine consistency, superfine almond flour gives this torta its signature moist, dense, melt in your mouth texture. It is naturally gluten free and naturally rich in fat — which is why this cake needs significantly less butter than a traditional wheat flour cake. Use superfine rather than regular almond flour — the texture difference is significant. The finer the grind the more tender and cohesive the crumb. I use organic, but regular is ok too. 

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White Miso — a fermented paste made from soybeans and koji, which is mold-inoculated rice that drives the fermentation process. Miso comes in three main varieties — white, yellow, and red — determined by how long they are fermented. White miso is fermented for the shortest time, making it the sweetest and most delicate of the three. While traditionally used in savory Japanese cooking, white miso works beautifully in baking and desserts, adding a subtle depth that makes every other flavor taste more like itself. Originating in northern Japan, where the rice fields were, miso has been a cornerstone of Japanese culture for centuries — soldiers were fed miso soup because it was a quick and efficient source of nutrients and protein. Today miso is celebrated for its health benefits: it is rich in probiotics, protein, vitamins, and minerals. In this recipe it replaces salt entirely, and gives the recipe umami!

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Ricotta — whole milk ricotta adds an extraordinary moisture and creaminess to this batter without adding heaviness. It is what gives this cake that melt in your mouth quality that makes it so extraordinary. Always use whole milk ricotta — part skim will not give you the same result.

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Bosc Pears — Bosc pears are the right choice for baking. They are firm, hold their shape beautifully in the oven, and have a subtle sweetness that pairs naturally with almond and dark chocolate. They caramelize on top of the torta as it bakes, sinking slightly into the batter and creating that beautiful golden, jammy top but still have some crunch.