Torte | Carrie Fehr

This simple torte has the bright floral notes of Meyer lemon zest, enriched with almond flour that gives it a dense richness. Meyer lemons are a hybrid of lemon and mandarin and are less acidic than regular lemons. Living in Berkeley, California, we are blessed to find Meyer lemons in abundance during the citrus season at local produce markets and on trees that grow in almost every neighborhood. Perfect for any occasion, this lemony dessert is delicious when enjoyed with an afternoon cup of tea. Recipe adapted from Sheela Prakash at TheKitchen.com.

Meyer Lemon Torte

Ingredients:

Butter for greasing the pan

4 large eggs

2 tablespoons Meyer lemon zest, or any other type of lemon available

1/2 cup granulated sugar

1 1/2 cups almond flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

Fresh berries

Directions:

Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper. Coat the paper and sides of the pan with butter; set aside.

Crack and separate 4 large eggs, placing the egg whites in the bowl of a stand mixer fitted with the whisk attachment and the yolks in a separate large bowl.

Combine lemon zest and sugar in a separate small bowl. Rub the zest into the sugar using your hands to release the flavor and aroma. Add zested sugar to the egg yolks and stir using a large spoon until well-combined.

Add almond flour, baking powder, and kosher salt into the egg yolk mixture. Stir until the almond flour is combined .

Beat the egg whites on medium-high speed until stiff peaks form, 2 to 3 minutes. Stir 1/3 of the beaten egg whites into the batter to lighten it. Gently fold the remaining egg whites with a spatula into the batter until just combined. Do not over mix. Transfer the batter to the prepared pan.

Bake until the edges of the cake have begun to pull away from the sides of the pan, the top is golden brown, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Place the pan on a wire rack and let cool for 15 minutes.

To serve, run a knife around the cake to loosen it. Flip the cake onto a plate, peel away the parchment. Serve with whipped cream and fresh berries.

March 31, 2019

Carrot Almond Torte

Spring is in the air, and I head to my kitchen filled with thoughts of love.

Maybe it’s the romantic long-stemmed French tulips of spring, or the seductive perfume of the season’s first strawberries that enliven my senses, or simply the allure of purple-tinged carrots piled high, dangling under the canopies at the farmers’ market that look like a still-life painting. The lightness of spring gives way to the glamour of nature around its passion for love.

In the kitchen, we infuse this passion of love into our recipes. It could be a dessert, or a dish that will become a family favorite, or a romantic meal shared with loved ones around the table.

A lively bunch of carrots, mixed with a few ordinary ingredients will turn out a gorgeous Carrot Almond Torte that is truly spectacular. You’ll fall in love with it! Don’t even get me started. Trust me.

Made with tender sweet carrots, coconut, and almonds–it’s so rich and moist, it’s hard to believe it has no butter, and is gluten-free. If you want, drop a dollop of crème Chantilly on it. A thin layer of cream cheese icing would not be such a bad thing either, though personally, I like it au naturel.

It’s a perfect dessert for Passover, or afternoon tea, and if there is any leftover in the morning, feel free to indulge in a slice for breakfast.

In the spirit of love.

Carrot Almond Torte

Ingredients:

4 large eggs, separated and at room temperature

¾ cup plus 2 tablespoons sugar

Zest of 1 orange

1/4 teaspoon salt

1/4 teaspoon almond extract

2 cups carrots, peeled and grated

1/8 teaspoon cream of tartar

1 ½ cups ground almonds

1/2 cup coconut

9-inch springform pan with sides buttered.

Directions:

Preheat the oven to 325 degrees with a rack in the middle.

Mix together the egg yolks, 3/4 cup of sugar, orange zest, salt, and almond extract. Sprinkle the grated carrots into the bowl, but don’t mix them in.

In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar. Beat on medium until the whites hold a soft shape. Gradually sprinkle in the reserved two tablespoons of sugar, beating at high speed until the egg whites are stiff.

Scrape one quarter of the egg whites on top of the carrots and batter. Using a rubber spatula fold the whites and carrots into the batter. Scrape the remaining egg whites into the bowl and pour the ground almonds and coconut over them. Fold the egg whites, almonds, and coconut into the batter. Pour the batter into the prepared pan.

Bake for 45 minutes until the torte is golden brown. Cool the torte in the pan, on a rack.

March 20, 2016

Carrot Almond Torte

Spring is in the air, and I head to my kitchen filled with thoughts of love.

Perhaps it’s the romantic long-stemmed French tulips of spring, or the seductive perfume of the season’s first strawberries that enliven my senses, or simply the allure of purple-tinged carrots piled high, dangling under the canopies at the farmers’ market that remind me of a still-life painting.

The lightness of spring gives way to the glamour of nature around its passion for love.

In the kitchen, we infuse this passion of love into our recipes. It could be a dessert, or a dish that will become a family favorite, or a romantic meal shared with loved ones around the table.

It’s a perfect dessert for Passover, or afternoon tea, and if there is any leftover in the morning, feel free to indulge in a slice for breakfast.

In the spirit of love.

Carrot Almond Torte

Ingredients:

4 large eggs, separated and at room temperature

¾ cup plus 2 tablespoons sugar

Zest of 1 orange

1/4 teaspoon salt

1/4 teaspoon almond extract

2 cups carrots, peeled and grated

1/8 teaspoon cream of tartar

1 ½ cups ground almonds

1/2 cup coconut

9-inch springform pan with sides buttered.

Directions:

Preheat the oven to 325 degrees with a rack in the middle.

Mix together the egg yolks, 3/4 cup of sugar, orange zest, salt, and almond extract. Sprinkle the grated carrots into the bowl, but don’t mix them in.

Bake for 45 minutes until the torte is golden brown. Cool the torte in the pan, on a rack.

2 Comments

Carrie Fehr

Tag: Torte

February 20, 2024

Meyer Lemon Torte

March 31, 2019

Carrot Almond Torte

March 20, 2016

Carrot Almond Torte