Almond-Lemon Torte with Fresh Strawberries
Almond-Lemon Torte with Fresh Strawberries might be just the dessert you are searching for. This recipe serves 10. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 380 calories, 11g of protein, and 31g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. If you have sugar, almonds, eggs, and a few other ingredients on hand, you can make it.
Anweisungen
Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round.
Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.
Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend.
Place egg yolks in large bowl; place egg whites in another large bowl.
Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel.
Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions.
Transfer batter to prepared pan.
Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes.
Place pan on rack; cool cake completely in pan. DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.
Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, ifdesired; transfer to small bowl. do ahead Can be made 1 day ahead. Cover and chill.
Cut around cake; release pan sides.
Serve with sauce and remaining sliced strawberries.
* Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
If you can't find almond flour in the market, make your own by grinding almonds in the processor to a fine powder.