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!
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).
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