Flourless Almond Torte
ingredients
- 3 large organic eggs, at room temperature, separated (no yolk in the egg whites)
- 1/4 teaspoon sea salt
- Pinch of cream of tartar (optional)
- 1/3 cup maple syrup
- 2 cups (7 oz) almond meal
- 1/2 teaspoon vanilla extract
- Fresh seasonal fruit, for topping (optional)
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.
preparations
Preheat the oven to 350°F. Line an 8-inch cake pan with a parchment paper circle cut to fit the bottom. Spray the sides lightly with natural oil spray.
Using a stand mixer fitted with the whisk, beat the egg whites with the salt and cream of tartar on medium high until stiff, but not dry, peaks form. Transfer the egg whites to a clean bowl.
Using the same mixer bowl (no need to wash bowl or whisk), add the yolks and beat on medium speed. Gradually add the maple syrup and beat on high speed until the mixture is thick, light in color, and foamy, about 4 to 5 minutes. Beat in the almond meal and the vanilla extract.
Fold the beaten egg whites into the batter quickly and gently with a rubber spatula, beginning by scooping in about one-fourth of the egg white mixture to lighten the batter. Fold in the remaining egg whites, taking care not to deflate the mixture too much.
Pour the batter into the prepared pan and smooth the top gently with a spatula.
Bake for about 35 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes. Run a small metal spatula around the edge of the pan and unmold the torte onto a lightly oiled rack. Reinvert the cake to cool completely.
Serve in wedges, topped with your favorite seasonal fruit.
Prep Time: 15 minutes · Cook Time: 35 minutes · SERVES 8
Storage: Store in an airtight container in the freezer for up to 3 months
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
This dessert is like a blank canvas … plenty of room for improvisation. During the summer, top the torte with blueberries, blackberries, or peaches; in the spring, top with fresh strawberries. In the fall, sauté apples and pears with a little bit of cinnamon, lemon juice, and a tablespoon of water, and in the winter, try adding 1 tablespoon orange zest to the batter and top your torte with ¼ cup of roasted coconut and 2 tablespoons of shaved dark chocolate. Yum! You could also try adding 1 tablespoon orange or lemon zest and raisins, or dried cranberries to the batter. Or bake mini almond muffins with ¼ cup blueberries added to the batter.
In her top-selling cookbook, One Bite at a Time, Rebecca shares more than 85 delicious, immune-boosting recipes for people living with cancer and their loved ones. READ MORE...
