Lemon-Nut Torte With Summer Berries

"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"
 
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Ready In:
45mins
Ingredients:
17
Serves:
6-8
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ingredients

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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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