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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”

Ingredients Nutrition


  1. For torte:.
  2. Heat oven to 350°.
  3. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray.
  4. Combine 1/3 cup sugar and flours in a bowl.
  5. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes.
  6. Beat in zest, oil, lemon juice and orange juice.
  7. Fold in dry ingredients.
  8. Beat egg whites and salt in a third bowl with an electric mixer until frothy.
  9. Beat in remaining 1/3 cup sugar until stiff peaks form.
  10. Fold 1/3 of egg-white mixture into batter.
  11. Fold in remaining egg-white mixture in 2 parts, mixing well.
  12. Pour batter into pan.
  13. Bake 30 to 35 minutes.
  14. Remove from oven; cool. Invert pan, remove parchment and turn cake right side up onto a plate.
  15. For topping:.
  16. Combine honey, lemon juice and vanilla in a bowl.
  17. Add berries; mix.
  18. Spoon topping onto cake, dust with sugar and slice into eighths.

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