Flourless Almond Torte by Rebecca Katz
This recipe is from Rebecca Katz from her wonderful book, One Bite at a Time. The book is aimed at caregivers of people with cancer, but it has great tasty and healthy recipes for anyone! I particularly like this recipe because there’s no gluten, no dairy, and no refined sugar. Many of her recipes are gluten free; all are yummy. For more about Rebecca and her book, see http://www.onebiteatatime.com/
Flourless Almond Torte
Even if you are baking-challenged, this is one of those easy desserts that people will think you slaved over. Everything goes right from the food processor into a springform pan and then into the oven. The result is an incredible illusion of labor that would make David Copperfield envious.
1 1/2 cups raw almonds
1/4 cup maple syrup
3 large organic eggs
1 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 teaspoon sea salt
Top with fresh seasonal fruit
Pre-heat oven to 375° F In an 8-inch springform pan, cut a parchment paper circle to fit the bottom.
In the food processor, grind almonds until flour-like, about 3 minutes. The oil from the nuts may cause the mixture to stick to the sides. Run a spatula around the edge to loosen the mixture. Continue to process about 1 minute.
Pre-measure the maple syrup, eggs, extracts and salt in a measuring cup, stir well to break up the eggs. While the food processor is running, pour through the feeding tube and process until smooth.
Pour into the pan and, bake 25 to 30 minutes. Torte is ready when the top is lightly golden brown and center is firm or “jiggle-free.” If the top browns too quickly, tent with foil and continue baking.
Serve in wedges, topped with your favorite seasonal fruit.
Serves 8 to 10.
Inner Cook Notes: Add 1 tablespoon orange or lemon zest, currants, raisins or dried cranberries to the batter. Or bake mini almond muffins (use muffin tin liners), adding a 1/4 cup of blueberries or dark chocolate chips to the batter.