Lemon-Nut Torte with Summer Berries
A light and elegant torte made with almond flour and corn flour, flavored with citrus and topped with fresh summer berries. This delicate dessert combines the nutty richness of almonds with bright lemon notes and sweet seasonal fruit.
Ingredients
- •1 piece Parchment paper
- •1 spray Vegetable oil cooking spray
- •1 cup granulated sugar, divided
- •1 cup almond flour
- •⅓ cup corn flour
- •4 large eggs
- •2 tablespoons grated lemon zest
- •¼ cup extra-virgin olive oil
- •1 tablespoon fresh lemon juice
- •1 tablespoon fresh orange juice
- •¼ teaspoon salt
- •⅓ cup honey
- •2 tablespoons fresh lemon juice
- •2 teaspoons vanilla extract
- •3 cups berries
- •¼ cup confectioners sugar
Cooking Instructions
- 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.
45 min