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:
- In a small bowl, mix 1/2 Tbs. cornstarch and lemon juice.
- 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.
- In a bowl, combine almond meal, flour, lemon zest, salt, and sugar.
- 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.
- Lightly oil a round cake pan and line the bottom with parchment paper (to prevent sticking).
- Transfer mixture to pan and evenly distribute; pour raspberry mixture over top.
- Bake at 350 F for 25 minutes, then transfer (still in pan) to cooling rack. Serves 6.