What to serve for dessert for a dinner party or holiday occasion is, for me, always a dilemma. That’s because I don’t eat sugar. None whatsoever. (I am borderline diabetic and determined not to cross over.) So the usual cakes, pastries and puddings are out-of-bounds. I usually resolve the issue by going ahead and making a sweet dessert, then sitting back and watching my guests enjoy it.
|Slivered almonds top a sugar-free almond torte.|
A tiny bit of (optional) honey with lemon juice gave the cake a slight glaze and helped slivered almonds adhere to the surface. I served the cake accompanied by unsweetened whipped cream and unsweetened berries. My guests thought it was terrific and I enjoyed a nice serving too. I never fessed up to leaving out the sugar.
|Serve the torte with berries and cream, a lovely spring dessert.|
|Almond meal and olive oil make a moist cake.|
|So good with a dollop of cream and strawberries.|
Torta de Almendras
2 teaspoons lemon juice
½ cup extra virgin olive oil
¾ cup stevia (white powder sweetener)
Grated zest of 1 lemon
4 cups ground almonds (unsweetened almond meal)
1 teaspoon honey
2 tablespoons lemon juice
3 tablespoons toasted slivered almonds
Preheat oven to 350ºF. Oil a 9-inch springform pan.
Carefully separate the eggs. Place the whites in a medium bowl, the yolks in a large mixing bowl.
Beat the whites at high speed until stiff. Beat in 2 teaspoons of lemon juice. Beat the yolks until they are slightly thickened and increased in volume, 4 minutes. Beat in the oil, then the stevia. Add the grated zest.
Fold the whites gently into the yolk mixture. Fold in the ground almonds in 4 additions. Pour the batter into the springform pan. Bake until a skewer inserted in the center comes out clean, 45 to 50 minutes.
For the glaze, combine the honey and lemon juice in a small bowl. Microwave on medium power for 30 seconds, or until the honey is fluid. Prick the surface of the cake with a toothpick. Brush the honey lemon glaze over the cake. Sprinkle with almonds.
|Dense, moist and just sweet enough with sugar substitute.|
|Green almonds from the tree--promise of next year's crop.|