• Dairy Keen

Flourless Almond Torte

Spring and Strawberries, can’t have one without the other!


Flourless Almond Torte

1 ¼ Cups Almond Flour ½ Cup sugar, divided in two (1/4 Cup each) ½ teaspoon baking powder 4 large eggs, separated 5 teaspoons orange or lemon zest or 2 teaspoons almond extract Dash salt 1 teaspoon cream of tartar

Cream Filling

Fresh Strawberries cleaned and sliced or Raspberries cleaned Powdered sugar for topping Whipped sweetened cream, if desired


Spray a 9-inch round pan with cooking spray. Line the BOTTOM with parchment paper and set aside. Preheat the oven to 350 degrees.


In a small bowl combine the almond flour, sugar, and baking powder. Set aside.

In another bowl whisk the egg YOLKS, zest, and salt. Whisk until creamy and light, about 3 minutes. Add the flour mixture and whisk to combine.


In an electric mixer bowl, beat the egg WHITES and the cream of tartar on high speed until formy, about 3 minutes. Gradually sprinkle the remaining ¼ cup of sugar and continue to beat the eggs whites until soft peaks.


Add the batter to the center of the eggs whites. DO NOT USE THE MIXER, use a rubber spatula and fold them to combine, begin from the center and come up the side of the bowl, turning the bowl as you fold them in. When combined, pour the batter into the prepared pan. Bake the cake for 30-35 minutes or until a toothpick comes out clean when inserted into the middle of the cake.


Transfer the cake in the pan to a wire rack to cool. The cake will fall a bit upon cooling. Use a knife to loosen the edges of the cake from the sides of the pan. Remove from pan and remove parchment paper and transfer the cake to a serving platter. Slice in half using a large serrated knife.


Fill the middle of the sliced cake with the cream filling. Arrange the fruit on top of the filling. Place the other half of the cake on top. Sprinkle the top with powdered sugar. Refrigerate until ready to serve. Best if served the same day. Use a serrated knife to cut. Serve with sweetened whipped cream, if desired.


Cream Filling

1 1/3 Cups Milk or Almond Milk 1/2 Cup Sugar 3 Tablespoons Cornstarch 1/4 teaspoon salt 2 Egg yolks, in a small bowl 1 Tablespoon Butter 1 teaspoon Vanilla


In a small heavy saucepan combine the sugar, cornstarch, salt, stir to combine. Add the milk. Whisk this mixture over med. heat until thickened. Remove from heat; stir about 1/2 cup of hot mixture into the small bowl of egg yolk. Quickly mix together and then immediately return the egg mixture to the hot milk mixture. Cook over medium heat, stirring constantly, for three minutes.


Remove from heat and add butter and vanilla. Stir until butter is melted. Let pudding cool for about 20-30 minutes.


*Gluten Free and Dairy free if you use almond milk and nondairy topping. * You could also use a lemon curd for the filling. **You can make your own almond flour by grinding roasted almonds in your food processor, don’t process to long or it will turn into almond butter.

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