Akashah's tasty citrus torte is both gluten-free and a source of healthy unsaturated fat.
Ingredients
Serves 8
Torte
Topping
Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.
Nutrition Per Serving
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Reviews (17)
Back to TopEasy and delicious. Based on familiar gluten free recipes I have made for almond tarts and flourless cakes. I made my own corn flour in my NutriBullet from plain ol' corn meal - very easy. I didn't have an orange, so I swapped lime juice in the cake instead. I also didn't have honey so I used 1/3 c sugar for the fruit ( and 1 Tbls each lemon and lime juice. I baked in an 8-inch springform pan. My guests ate the entire thing. I will absolutely make again.
krf
Bellevue, WA
6/5/2019
sooooo good!! highly recommend
ellikam
11/9/2018
This dessert was a big hit at a recent dinner party including a few guests with gluten-free dietary restrictions. As a a gluten-loving gal myself, I can honestly say that I didn't miss the flour one bit. The taste and texture of this torte were perfect. I substituted rice flour for corn (per other reviews) and replaced the lemon and orange with meyer lemon. I will definitely make this delicious recipe again!
bethfadeley
Georgia
7/27/2015
Delicious. Only change I made was to use half lemons and half limes, since I had them already. Even on its own the cake is quite lovely - perfect with a cup of tea!
pbungaro
England.
11/1/2014
I was looking for something to take to an Italian themed pot luck, and this fit the bill: almond meal/citrus/olive oil cake, and gluten free. It was easy to make- I think if you goofed up whipping the yolks and whites and it didn't loft up, it would still be an awesome desert) I had very fresh eggs and very good honey, which adds a lot to the fruit sauce. I made it in the afternoon and waited to put the fruit and honey sauce together, and then put it on when I served it- I didn't want the sauce to totally soak the cake. I happened to have a ton of blueberries on hand and that is what I used. I'm going to try it with wild black berries. I thought the three cups of berries excessive, but to serve it with a mound of the sauced berries on top, it was really pretty. I also use raw sugar, the brownish stuff, and that gives an additional flavor. I wasn't so sure about the honey, but with the lemon and vanilla, it's a tanginess that is wonderful with the almonds and cornmeal. The flavors together were really, really good, and was one of those dishes that can transport you to Italy. This is on my short list now.
PeterJenny
North of San Francisco
7/28/2013
made with half splenda half sugar to lighten recipe and served with whipped cream and fresh strawberries (didn't make the honey mixture)and it was really nice with a cup of tea for company.
maggyy
7/19/2013
Exceptional, light and flavorful. Hit the spot!
SAWS
Ohio
8/4/2012
Excellent cake!! I have made this several times. Only adjustment I've made (based on other reviews), was using 1/2 & 1/2 b/w cornflour & riceflour for the 1/3c of cornflour. Excellent alone or w a berry compote topping. Excellent as a nice, light dessert at end of heavy meals and also during the (always) hot miami weather!
radhaks
Florida
9/10/2011
Excellent flavors and easy to make. I got slivered almonds and used a coffee grinder to mix in with all purpose flour to make the almond flour. Used the grinder on the corn meal to make it more fine for the recipe. Turned out excellent with none left at the end of the night.
chucker999
Tampa
7/10/2011
Delicious! I followed the recipe exactly, using blackberries, blueberries, and strawberries (it looked very patriotic for the 4th of July). For the corn flour, I just ground cornmeal in a coffee grinder. My dad even said it was the best dessert we've had in a while!
wokwok
austin, tx
7/4/2010
a delightful summer recipe... used rice flour instead of corn flour. Loved the texture and flavor the almond flour added. Definitely a keeper!
rindermom
escondido, CA
9/24/2009
used oat flour instead of corn and lime juice instead of orange delicious!
farmerbabe
Sainte-Anne-de-Bellevue
9/10/2009
This recipe turned out excellent. My family loved it, although I changed a few things. Instead of corn flour I used brown rice flour and I don't really like nuts that much so instead I just used all-purpose flour.
Anonymous
8/26/2009
This recipe was fantastic! It came out much fluffier and lighter than I expected.The only substitution I made was replacing the corn flour with rice flour.
Anonymous
Illinois
8/7/2009
I substituted maple syrup for honey in the topping, and organic golden brown sugar for the granulated sugar, otherwise I followed the recipe. Loved it! I was pleasantly surprised at the nice sponge cake texture, especially for gluten-free.
carina604
Vancouver, BC
7/27/2009
