Lemon-Nut Torte with Summer Berries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Akashah's tasty citrus torte is both gluten-free and a source of healthy unsaturated fat. Ingredients:
vegetable oil cooking spray |
1 cup granulated sugar, divided |
1 cup plus 1 tablespoon almond flour (found at health food stores) |
1/3 cup corn flour (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. 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 two 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. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.
2. Per serving: 380 calories, 17 g fat (2.3 g saturated), 53.4 carbs, 3.6 g fiber, 6.9 g protein Nutritional analysis provided by Self
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