Almond torte with cream & cherries
A gluten-free, dairy-free, paleo, and lacto-ovo vegetarian dessert featuring ground almonds and cherries. Best enjoyed as a holiday treat.
Ingredients
cardamom
1
cherry
2 pounds
dates
1 handful
egg whites
2
almond flour
1 cup
runny honey
1 Tbsp
rosewater
1 dash
salt
1 dash
water
0.5 cup
Method
- For the torte: Whip the egg whites with the dash of salt until they form stiff peaks.Whip in the honey and gently fold into the ground almonds and cardamom seeds.
- Place mixture on well greased trays (or use baking paper). I like to divide the mixture into four on two trays.
- Spread the mixture out to about a 3/4 of an inch thick and in a circle.
- Bake at about 250 to 300 degrees F for around 15 minutes. Keep an eye on them and dont let them burn on the bottom.For the cherry filling: I advise soaking the dates in boiling water for about 5 minutes and put them through a tami or puree them so any skins are removed.
- Heat the cherries and water gently in a saucepan with the lid on until they are hot.
- Remove the lid and add the dates and reduce the juices down.Turn the heat off and cool slightly before adding the rose water.To put the torte together: Whip fresh cream and add honey.On one layer of torte add the cherries and then the cream.Put another layer of torte and repeat.
Nutrition:
Carbs
6 g
Fat
2 g
Protein
1 g
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