Even for the chronically baking-impaired, this is one of those easy desserts people will think you slaved over. This flourless torte relies on egg power for leavening, so beat those yolks until thick and foamy, but watch the egg whites—without added sugar they can get too dry in a hurry. Don’t have a stand mixer? No problem! Pull out the hand mixer and whip yourself into a frenzy. If you beat the egg whites first, you won’t have to wash the beaters when you move on to the yolks.
4 large, organic egg yolks
3 large organic egg whites
¼ teaspoon sea salt
pinch cream of tartar
1/3 cup maple syrup
1 teaspoon almond extract
½ teaspoon vanilla extract
2 cups (7 ounces) almond flour
¾ teaspoon baking powder
Preheat oven to 350. Lightly oil an 8 inch spring form pan and line bottom with a round of parchment paper. In a large mixing bowl, combine the almond flour and the baking powder, tossing with fingers so that no lumps of almond flour or baking powder remain.
Using a stand mixer, or hand held mixer, fitted with the whisk, beat the egg whites until foamy. Add the salt and cream of tartar and continue to beat on medium high speed until the egg whites are stiff, but not dry, and peaks form when whisk is lifted. Gently transfer to a bowl with rubber spatula.
In the same mixer bowl used for the egg whites, add the yolks and beat on high speed. Gradually add the maple syrup and the extracts and beat on high 4-5 minutes or until yolks are light and foamy. Pour the yolks into the almond flour and fold in, but not completely. Then take about ½ of the egg whites and gently fold in. Repeat with the remaining egg whites. The flour and egg whites should be completely incorporated by this point, but still very light and airy.
Bake for about 35 minutes, cake will have risen to the top of the pan, and a toothpick should come out clean. Cool on baking rack. Top the torte with you favorite seasonal fruit.
Per Serving Calories: 200; total Fat: 14 g (1 g saturated, 8 g monounsaturated); Carbohydrates: 14 g; Protein: 7 g; Fiber: 3 g; Sodium: 101 mg
(Photo Credit: Scott Peterson)
Reprinted with permission from One Bite at a Time. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.