Combine a sweet almond torte infused with lemon, coconut yogurt and bright, fresh berries and afternoon tea just got dreamy. This lemon almond torte with fresh berries is simple to make, gluten-free and the perfect anytime treat.
I have a recipe for a Spring Clean Golden Vegetable Soup. It’s healthful, nutritious, full-bodied, tasty and not the topic of this post. It was going to be but today is a day for cake or torte as it were. I am a firm believer in not only body wisdom but soul wisdom too. It’s been a whoopsy-daisy kind of week and I think this lemon almond torte with fresh berries is the perfect treat to bring back the equilibrium. My little bubble’s balance needs a leveller and I find eating cake, good cake, is a great leveller. It’s the mindfulness of the experience and not just the eating, it’s in the preparation too. Baking is thoughtful, precise and if done barefoot, which I wholeheartedly encourage, grounding. I am not a good baker, far from it, but I enjoy the slowness of it all, the exactness of baking.
If you have been here before you might know wheat flour and I have a tumultuous relationship. I want our relationship to grow but flour pretty much thumbs its nose at me from the oven before collapsing in an inelegant heap. I have had some sweet victories; my neighbour-come-guinea pig often hints at another batch of my spiced apple pinwheels and I will but for now we are working within the safe, nurturing world of almond meal. Oh almond meal, my friend, what would I do without you?
While developing the recipe for this lemon almond torte I wondered at the difference between cake and torte. In a nutshell it is this; cakes are generally made with flour making them lighter while tortes are made denser by the use of nut meals or breadcrumbs and often contain liquor. This torte does not contain alcohol, I was seeking equilibrium not inebriation, but it’s sticky, sweet density fits the torte mould. So torte it is.
I paired this lemon almond torte with fresh berries with a goodly dollop of sweetened coconut yoghurt to add a smooth, less sweet element. Absolutely you could add regular icing, but coconut yoghurt with a few spoons of confectionary sugar adds a creaminess that holds the other flavours without competing with them. A generous handful of blueberries and raspberries adds a layer of fresh tartness that works so well with the lemon infused almond cake, er, torte.
So, in a week where our little bubble in the universe was bounced by no hot water in Winter, a trip to the emergency room with the elf and Great Dane shenanigans, I sit in my window seat and mindfully eat my lemon almond torte with fresh berries. I can taste a quick hit of lemon followed by sticky sweet almond and then as I bite into a fresh berry my tongue is hit by a wave of tartness soothed by creamy coconut. And there it is. The elf is fine, the hot water is back and as I type away I can hear the Dane snoring from the next room. In weeks where the world seems stuck listening to a perpetual hurdy-gurdy, I am grateful for my little bubble and all it contains. And I am grateful for the soul wisdom in cake. Enjoy.
- 2 cups almond meal 500 ml or 17 fl oz
- 1/2 cup coconut yogurt 125ml or 4 fl oz
- 2 flax eggs or regular eggs 1 tbs flax meal and 3 tbs water x 2
- 2 tsp baking powder gluten-free if required
- 2/3 cup coconut sugar 160ml or 5.5 fl oz
- 1/4 cup maple syrup 60ml or 2 fl oz
- pinch sea salt
- juice of 1 small lemon
- 1 tablespoon zest + more for garnish
- 1/4 cup melted coconut oil slightly cooled (60ml or 2 fl oz)
- 1/2 almond milk 125ml or 4 fl oz
- 1 cup coconut yoghurt 250ml or 8 3/4 fl oz
- 2 tbs confectionary sugar or icing sugar
- fresh berries I use raspberries and blueberries
- Preheat oven to 160 degrees C and line a 20cm cake tin.
- Combine almond meal, baking powder and salt in a medium bowl.
- In a separate large mixing bowl whisk the flax egg, sugar and 1/2 cup of yoghurt together until creamy.
- Add the maple syrup, almond milk, lemon zest and juice and continue to whisk.
- Add the melted coconut oil and stir.
- Add the dry ingredients to the wet and fold together.
- Pour the batter in to the lined cake pan and bake for around 60 minutes or until cooked through.
- Allow to cool completely and place in the fridge for 20 minutes,
- In a small bowl whip together the coconut yoghurt and icing sugar until smooth.
- Remove the torte from the fridge and set it on a cake plate or stand.
- Dollop large spoons of the coconut yoghurt and scatter liberally with fresh berries.
- Snow with a fine lemon zest and serve.