Lemon Almond Torte for Passover
Ingredients for Cake:
1 1/2 cups almond flour
1 tsp baking powder
1/4 tsp cardamom
1 tsp apple cider vinegar
4 eggs, separated
1/2 cup sugar, divided equally into 1/4 cup containers
pinch of sea salt
2 T lemon zest, packed
8" spring form pan
Here's How:
Preheat oven to 350.
Grease the 8" spring form pan.
Separate eggs and allow to come to room temperature.
Beat egg yolks, lemon zest and 1/4 sugar until smooth with a wooden spoon.
Whisk almond flour, baking powder, cardamom and add to egg yolk mixture. Beat till well combined and looks like a thick paste.
Whip egg whites with 1/4 cup sugar, when bubbles form, add salt and vinegar and continue just until soft peaks form.
Fold into almond mixture a little at a time.
Place batter into pan and bake for 30 minutes.
Serve with a sprinkle of powdered sugar or prepare topping of Blackberry Sauce.
Ingredients for Topping:
3 cups fresh or frozen blackberries
3 T organic sugar
1 T raspberry preserves (optional)
2 tsp grated lemon zest
2 tsp arrowroot
1 T sweet red wine or port (water can be substituted).
Here's How:
Mix arrowroot and wine in tiny bowl and set aside.
Place berries in saucepan on stove with sugar and simmer for 5 minutes, crushing berries while cooking.
Add arrowroot mixture and simmer for 1-2 minutes until thickens.
Remove from heat, stir in lemon zest and let cool.
Pour into pitcher and serve with each slice of cake.
This cake is light and delicious, a lovely way to end the Passover meal or serve to gluten free guests anytime.