- For the Torte: Parchment paper and cooking spray
- 1 cup granulated sugar divided
- 1 cup plus 1 tbs almond flour
- ⅔ cup corn flour-finely ground up cornmeal
- 4 Large eggs yolks and whites divided
- 2 tbs grated lemon zest
- ¼ cup extra virgin olive oil
- 1 tbs fresh lemon juice
- 1 tbs fresh orange juice
- ¼ tsp salt
- For the topping:
- ⅓ cup honey
- 2 tbs fresh lemon juice
- 2 tbs vanilla extract
- 3 cups berries
Heat oven to 350. Line a springform pan with parchment paper and coat with cooking spray.
Combine ⅓ cup sugar and flours in a bowl
Whip ⅓ cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice and orange juice
Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining ⅓ cup sugar until stiff peaks form.
Fold ⅓ of egg-white mixture into batter. Fold in remaining egg-white mizture. Pour batter into pan and bake for 30 to 35 minutes.
Remove from oven and cool. When cooled release from springform and gently put on serving plate.
For the topping: Combine all ingredients except for the berries and mix. Add the berries and spoon onto the cake
Serving: 1g | Calories: 299kcal | Carbohydrates: 51g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 94mg | Fiber: 3g | Sugar: 33g