Lemon-Nut Torte with Summer Berries


The base of this gluten free cake is almonds and is very moist and tasty. I actually didn't like the berry sauce--I thought it was a bit excessive on the vanilla so in the ingredients below, I cut it down in half for next time. Maybe next time, I would just top it with the berries and a little dollop of whipped cream. In the original recipe, the sauce called for 1/3 C honey, 2 T lemon juice, 2 tsp vanilla. Definitely tastes better the next day.
Torte
Parchment paper
Vegetable oil cooking spray
1 cup granulated sugar, divided (When measuring, use a little less than 1/3 for each portion if you don't like your cakes too sweet)
1 cup plus 1 tablespoon almond flour (found at health food stores, TJ's or you can food process your own)
1/3 cup corn flour (finely ground cornmeal) Didn't have any so used oat bran which gave it more of a bite and texture. Wish I had cornmeal.
4 large eggs, yolks and whites 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

Topping
Agave nectar to taste
2 tablespoons fresh lemon juice
1 teaspoons vanilla extract
3 cups berries (blueberries, blackberries, strawberries or any combination, I used blueberries)
1/4 cup confectioners' sugar
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. (This was weird because if you use a springform pan, once it's cooled you can just release the pan...but whatever rocks your world.)

Topping
Combine all ingredients in a bowl and mix. Spoon topping on cake, dust with sugar, and slice into eighths. (Or, I recommend, slicing the cake and plating, then spooning the sauce right before serving.)

Serves 8-12, adapted from Self, July 2009

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