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Flourless Lemon Almond Torte

Light, lemony and gluten free, this Flourless Lemon Almond Torte is special enough for your holiday dessert table, yet simple enough for a weeknight snack. 
Course Dessert
Cuisine American
Keyword cake, lemon
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author Carrie's Experimental Kitchen

Ingredients

Instructions

  • Preheat oven to 375 degrees and spray 11" tart pan with cooking spray.
  • Grind the almonds and 2 tbsp. sugar in a food processor. Set aside.
  • Combine egg yolks, 2 tbsp. sugar, lemon zest and cinnamon in a large bowl; then beat with an electric mixture on medium speed for 2 minutes.
  • Next, fold in the almond mixture.
  • In a separate bowl with clean beaters, beat egg whites until soft peaks form; then gradually beat in the remaining 4 tbsp. sugar.
  • Gradually fold the egg whites into the almond mixture; then transfer to your tart pan.
  • Bake 20 minutes or until tester inserted into the middle comes out clean. Cool before slicing.

Notes

Calories 106, Fat 7.5g, Carbohydrates 7.3g, Fiber 1.6g, Sugar 4.7g, Protein 4.7g
*Nutritional information provided by Calorie Count and may not be 100% accurate.

Nutrition

Serving: 1g