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Lemon-Nut Torte with Summer Berries

Name: Lemon-Nut Torte with Summer Berries
Ingredients: Parchment paper; Vegetable oil cooking spray; 1 cup granulated sugar, divided; 1 cup plus 1 tablespoon almond flour (found at health food stores); 1/3 cup corn flour (finely ground cornmeal); 4 large eggs, yolks and whites divided; 2 tablespoons grated lemon zest; 1/4 cup extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon fresh orange juice; 1/4 teaspoon salt; 1/3 cup honey; 2 tablespoons fresh lemon juice; 2 teaspoons vanilla extract; 3 cups berries (blackberries, blueberries, strawberries, or a mix); 1/4 cup confectioners' sugar

A small grocery run gets this on the table.

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directions

1.
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.

Recipes sourced from Epicurious.com.

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