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lemon almond torte with fresh berries
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Lemon Almond Torte with Fresh Berries

A sweet almond torte infused with zesty lemon and served with coconut yoghurt and fresh berries
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1
Author Amanda Logan


  • 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.