Almond Fruit Torte with Lemon-Maple Syrup

Serves 8-12

Eggs are used to leven this simple but heavenly cake. Flourless, sugar-free and easy, it makes a light and refreshing spring or summer dessert without much effort. Top with any seasonal fresh fruit.

SYRUP
1/3 cup maple syrup
1 teaspoon lemon zest (grated peel)
2 tablespoons fresh lemon juice
1/4 teaspoon cinnamon

TORTE
3 eggs
1 1/2 cups almonds
1/2 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon lemon zest
1/8 teaspoon salt
1 pound (about 2 1/2 cups) ripe fruit, thinly sliced

Whisk all of the syrup ingredients in a small bowl. Let stand 10-30 minutes to allow the flavors to meld.

Preheat the oven to 375 degrees. Line a springform pan (cheesecake pan) with parchment paper and lightly oil the bottom and sides of the pan.

Crack the eggs into a small liquid measuring cup, no need to whisk.

Grind the almonds in a food processor for about 2 minutes, until a course meal forms, but before it starts to come together into a pasty ball. With the machine running, add the maple syrup, vanilla, almond extract, lemon zest and salt through the feed tube; blend a few seconds to incorporate.

Pour the eggs through the feed tube, blending thoroughly, about 10 seconds, being careful not to over process the eggs.

Pour the batter into the prepared pan and bake for 22-25 minutes, until a toothpick or straw inserted in the middle comes out clean. Cool in the pan. Run a thin knife around the edge of the pan before carefully removing the side.

Leave the cake on the pan base, and place on a cake plate. Arrange the sliced fruit on top in a decorative fashion (concentric circles look nice). Drizzle the fruit with half of the syrup. Slice and serve with the remaining syrup.

Garnishing idea: Drizzle individual plates with syrup and place the cake on top, leaving some of the syrup showing. Place a couple pieces of fruit on the side and sprinkle with cinnamon.

©2009 Copyright Alison Anton – All rights reserved.