Lemon-Nut Torte With Summer Berries
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“This citrus torte is both gluten-free and a source of healthy unsaturated fat.
The skinny -- 380 calories per serving, 17 g fat (2.3 g saturated), 53.4 g carbs, 3.6 g fiber, 6.9 g protein”
Lemon-Nut Torte With Summer Berries
0 recipe photos
READY IN:45mins |
SERVES:6-8 |
UNITS:US |
|
Ingredients Nutrition
Torte
- parchment paper
- vegetable oil cooking spray
- 1 cup granulated sugar, divided
- 1 cup almond flour (found at health food stores)
- 1 tablespoon almond flour (found at health food stores)
- 1⁄3 cup cornflour (finely ground cornmeal)
- 4 large eggs, yolks and whites divided
- 2 tablespoons grated lemon zest
- 1⁄4 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1⁄4 teaspoon salt
Topping
- 1⁄3 cup honey
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 3 cups berries (blackberries, blueberries, strawberries or a mix)
- 1⁄4 cup confectioners' sugar
Directions
- For torte:.
- Heat oven to 350°.
- Line an 8" or 9" springform pan with parchment paper and coat with cooking spray.
- Combine 1/3 cup sugar and flours in a bowl.
- Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes.
- Beat in zest, oil, lemon juice and orange juice.
- Fold in dry ingredients.
- Beat egg whites and salt in a third bowl with an electric mixer until frothy.
- Beat in remaining 1/3 cup sugar until stiff peaks form.
- Fold 1/3 of egg-white mixture into batter.
- Fold in remaining egg-white mixture in 2 parts, mixing well.
- Pour batter into pan.
- Bake 30 to 35 minutes.
- Remove from oven; cool. Invert pan, remove parchment and turn cake right side up onto a plate.
- For topping:.
- Combine honey, lemon juice and vanilla in a bowl.
- Add berries; mix.
- Spoon topping onto cake, dust with sugar and slice into eighths.
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Lemon-Nut Torte With Summer Berries