Lemon-Nut Torte With Summer Berries |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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:
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 |
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:
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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