MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Nut Torte with Summer Berries
 Categories: Cakes, Citrus, Nuts, Fruits
      Yield: 8 Servings
 
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           Parchment paper
           Vegetable oil cooking spray
      1 c  Granulated sugar; divided
      1 c  Almond flour; +1 tb
    1/3 c  Corn flour
           - (fine ground corn meal)
      4 lg Eggs; separated
      2 tb Lemon zest; grated
    1/4 c  Extra-virgin olive oil
      1 tb Fresh lemon juice
      1 tb Fresh orange juice
    1/4 ts Salt

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    1/3 c  Honey
      2 tb Fresh lemon juice
      2 ts Vanilla extract
      3 c  Berries (blackberries,
           - blueberries, strawberries,
           - or a mix)
    1/4 c  Confectioners' sugar
 
  Heat oven to 350°F/175°C.
  
  Line an 8 or 9" springform pan with parchment paper and coat with
  cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip
  1/3 cup sugar and egg yolks in another bowl with an electric mixer
  about 5 minutes. Beat in zest, oil, lemon juice, and orange juice.
  Fold in dry ingredients.
  
  Beat egg whites and salt in a third bowl with an electric mixer
  until frothy. Beat in remaining 1/3 cup sugar until stiff peaks
  form. Fold 1/3 of egg-white mixture into batter. Fold in remaining
  egg white mixture in two parts, mixing well. Pour batter into pan.
  Bake 30 to 35 minutes.
  
  Remove from oven; cool. Invert pan, remove parchment, and turn cake
  right side up onto a plate.

  Topping:

  Combine honey, lemon juice, and vanilla in a bowl. Add berries;
  mix. Spoon topping on cake, dust with sugar, and slice into 1/8ths.
  
  Recipe by Chef Akasha Richmond
  
  Recipe FROM: Self, Jul 2009
  
  Formatted by: Dave Drum, Jul 31, 2009
  
  Uncle Dirty Dave's Archives
 
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