Raspberry Almond Torte

This torte recipe is as impressive as it is delicious. The rich almond base is the perfect complement to the delicately (not cloyingly) sweetened raspberry topping. It packs a lot of guilt-free sweetness, and it’s totally free of cholesterol, dairy, and gluten! Bake it tonight and bring it to a holiday party!

Ingredients:

11/2 cups almond meal*
1/3 cup rice flour
11/2  tsp. fresh lemon zest
¼ tsp. sea salt  (+ 2 pinches for topping)
1/3 cup unrefined sugar (+ 3 Tbs. for topping)
1 Tbs. cornstarch (+ 1/2 Tbs. for topping)
2 Tbs. soymilk
¼ cup   pure maple syrup
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
11/2 Tbs. freshly squeezed lemon juice (for topping)
11/2 cups frozen raspberries (for topping)

*You can buy almond meal or make your own by pulsing whole almonds in a food processor until very crumbly (avoid overprocessing as they turn to a paste).

Directions:

1. In a small bowl, mix 1/2 Tbs. cornstarch and lemon juice.
2. In a small saucepan over medium heat, make the topping by combining the cornstarch/lemon mixture, raspberries, sugar, and salt; cook until mixture slowly bubbles and thickens, stirring frequently; once thickened, turn off heat.
3. In a bowl, combine almond meal, flour, lemon zest, salt, and sugar.
4. In another bowl, combine cornstarch with soymilk until smooth; add maple syrup and extracts; stir well; add wet mixture to dry and stir to combine well.
5. Lightly oil a round cake pan and line the bottom with parchment paper (to prevent sticking).
6. Transfer mixture to pan and evenly distribute; pour raspberry mixture over top.
7. Bake at 350 F for 25 minutes, then transfer (still in pan) to cooling rack. Serves 6.

via meatoutmondays.org

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