 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
from like mother like daughters - /2010/08/rustic-lemon-tart/ Ingredients:
1 cup sugar |
1 cup almond flour |
1 tablespoon almond flour |
1/3 cup corn flour, finely ground |
4 large eggs, yolks and eggs 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 |
fresh berries, for garnish |
powdered sugar, for dusting |
Directions:
1. Preheat oven to 350°F Line the bottom of a 8- or 9-inch spring-form pan with parchment paper, then coat the entire pan with cooking spray.
2. Combine the almond flour, corn flour, and 1/3 cup of the sugar in a bowl.
3. Whisk the egg yolks and 1/3 cup of the sugar in another bowl with an electric mixer for 5 minutes. Beat in the lemon zest, oil, lemon juice, and orange juice. Fold in dry ingredients.
4. In a separate, clean bowl, beat the egg whites and salt until frothy. Add the last 1/3 c sugar and beat until stuff peaks form. Fold 1/3 of the egg white mixture into the batter. Fold in the remaining egg white mixture in two parts, mixing well.
5. Pour batter into the prepared pan. Bake 30-35 minutes. Remove from oven and allow to cool.
6. Invert pan, remove parchment, then turn cake right-side-up onto a plate. Garnish with berries and powdered sugar.
|
|