Recipe
Dessert
Almond Torte
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 6 eggs, separated into 2 mixing bowls | ||
| 1 c. sugar, divided | ||
| 1 ½ c. grated almonds | ||
| juice and rind of 1 lemon | ||
| 1 c. cold mashed potatoes | ||
| potato starch, for tube pan |
Directions
- Beat egg yolks until light and lemon-colored.
- Gradually add 1/2 cup sugar, a small amount at a time. Continue beating for approximately 10 minutes.
- Add grated almonds, lemon juice, lemon rind and mashed potatoes. Beat until well-blended.
- In a separate bowl, beat egg whites until stiff. Gradually add the remaining 1/2 c. sugar.
- Continue beating until the egg whites are stiff but not dry.
- Fold the stiffly beaten egg whites into the yolk mixture.
- Grease a 10-inch tube pan well and dust with potato starch.
- Pour batter into the prepared pan.
- Bake at 325 degrees for 45 to 60 minutes. Check with a toothpick for doneness.
- Turn cake out of pan after 10 or 15 minutes or cooling time.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 125mg
- Sodium: 105mg
- Total Carbohydrates: 28g
- Protein: 8g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 8%
0%
Calcium 6%
Recipe Source:
www.csaceliacs.org.