Lemon-Nut Torte with Summer Berries
Lemon-Nut Torte with Summer Berries is a gluten free, dairy free, and vegetarian recipe with 8 servings. One portion of this dish contains around 7g of protein, 16g of fat, and a total of 377 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. Only a few people really liked this dessert. A mixture of olive oil, berries, lemon zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.
Combine honey, lemon juice, and vanilla in a bowl.
Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.