I am so excited to share my second contribution to Whisking It with you all: the Flourless (but not fun-less) Almond Torte. I have been day-dreaming about this delicate torte ever since I first baked it a month ago. Lexi and I had heard good things about torte’s and how delicious they could be even when prepared without flour, so one sunny Saturday morning we got together to make it happen. Typically, if you pair Lexi and I together and ask us to bake, I want to follow the recipe to the tee and Lexi wants to add just about everything except the kitchen sink. So what started out as a “lets-just-follow-the-recipe” kind of morning turned into a “why-don’t-we-just-add-a-little-bit-of-this” kind of morning (the best kind).
We really had fun with this torte and experimented with the recipe. I really love finding simple recipes, that I can whip together whenever I am craving something sweet. If I had to graph this relationship, it would look something like this:
This particular torte is super quick and easy to make. It is light and fluffy but don’t expect it to rise too much because it doesn’t contain a raising agent (no baking powder or baking soda). The end result is best served with some ice-cream or whipped cream (I served it with some whipped coconut cream, a very healthy alternative to it’s more indulgent cousins). It is also an ideal compliment to a tea party or for something light and sweet after dinner.
Baker’s tip: It is very important not to open the oven while the torte is baking as it might affect how much it rises. You can also expect it to sink just a little bit while it cools.
Flourless Almond Torte
- 4 eggs whites
- 75 g castor sugar
- ½ tsp. hazelnut essence
- 1 tsp. ground cinnamon
- Zest of 1 lemon
- 50 ml vegetable oil
- 75 g partially crushed almond flakes plus extra for the top
Preheat your oven to 180°C. Grease a round baking dish (22-24cm)
Using an electric beater, beat the egg whites until they just hold their shape. Slowly add castor sugar to the egg whites, 1 tablespoon at a time. A thick stiff meringue mixture will form.
Turn the electric mixer speed down and add the lemon zest, cinnamon and hazelnut extract.
Add the partially crushed almond flakes and oil to the mixture and combine well.
Delicately pour the mixture into your greased dish. Sprinkle the top with castor sugar and flaked almonds.
Bake in the oven for 20-25mintes until it has risen and become golden brown on the top.
Remove from the oven, let cool and dust with icing sugar before serving.
If you want to try something different you can substitute hazelnut essence with almond essence.
PS: I whipped up some coconut cream with a dash of vanilla essence to serve with the apple crumble (you'll need to use an electric beater or you’ll be whipping forever)