Lemon-Nut Torte

I guess I have been in a baking mood lately. I was baking for Sunday dinner and turned to a very robust and delicious recipe, a lemon-almond torte, that I discovered in SELF magazine. 


I was also excited to also use a spring-form tart pan, that I received as a birthday present from my brother. The torte is a delicious use of almond meal with a citrus appeal. I also substituted barley flour for the cornmeal, since I didn't have this ingredient on hand. It was even lighter than the first time I made it so I highly recommend this substitution. I also used agave nectar but if you don't have it, use honey. 

If you are in the mood for a light dessert, very light on the carbs, this recipe is a must try. 


Lemon-Nut Torte
adapted from SELF magazine


Ingredients:


Torte

• Parchment paper (optional if use a spring-form pan)
• Vegetable oil cooking spray
• 1 cup granulated sugar, divided
• 1 cup plus 1 tablespoon almond flour (found at health food stores)
• 1/3 cup barley flour or cornmeal
• 4 large eggs, yolks and whites divided
• 2 tablespoons grated lemon zest
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1/4 teaspoon salt

Topping

• 1/3 cup agave nectar (or honey)
• 2 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 3 cups berries (blackberries, blueberries, strawberries, or a mix)
• 1/4 cup confectioners' sugar

Recipe:

(1) Heat oven to 350°. Coat a 8" or 9" pan with cooking spray. 

(2) Combine 1/3 cup sugar and flours in a medium bowl. 

(3) Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. 

(4) Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. 

(5) 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. (6) Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. 

(7) Pour batter into pan. Bake 30 to 35 minutes. 

(8) Remove from oven; cool. Remove cake from pan. 

(9) Prepare topping: Combine agave nectar, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake.

(Optional) Dust with powdered sugar and slice into eighths.

Enjoy...I couldn't have just one piece. 

Pumpkin Cheesecake

Pumpkin Cheesecake (Sugar-free)


It has been a very happy and joyful holiday. Christmas, this year, was spent with my fiance's family in Northern California. I didn't want to show up empty handed, so I decided to try a pumpkin cheesecake recipe from Kalyn's kitchen that looked fantastic. 






I used an almond crust that I made the night before so it could cool while I slept before a busy morning.

Almond Pie Crust
(adapted from glutenfreegoddess)

1 cups (heaping) almond meal
1/4 cup multigrain oatmeat or old-fashioned oatmeal
1/4 cup olive oil (or butter/vegan stick margarine, melted)
8 packets of splenda (or 2/3 cup brown sugar)
1/2 teaspoon vanilla extract
Dash of cinnamon and nutmeg

(1) Preheat oven at 350 degrees F.
(2) Combine all of the ingredients to form a sticky dough. 
(3) With moist fingertips, press the dough into a greased 9x12-inch baking pan or 2 8-inch glass pie plates. Bake the crust for 20 minutes. Allow to cool completely before filling (approximately 20 min).
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The next morning, I made the pumpkin cheesecake, allowing it to completely set in the refrigerator for at least 3 hours before the drive from San Francisco to the North Bay. For my first cheesecake, I thought it turned out well.


Pumpkin Cheesecake

(adapted from Kalyn's kitchen)

2 packages (8 oz. each) neufchatel cheese or light cream cheese

1/2 cup Splenda
2/3 tsp. Vanilla extract
2 eggs + 1 egg yolk
1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg

1/2 tsp. cloves

prepared almond (or pecan) crust

Preheat oven to 325 F. In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.

Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer. Bake in preheated oven 35-45 minutes, or until center is almost set. Allow to cool, then chill several hours or overnight. Serve with vanilla ice cream or whipped cream. 

Being that it was Christmas, I put a small sliver next to a piece of buttermilk pie and 7-up cake and stopped there.

I am still recovering from the holiday food but thankfully I always stay firm with serving myself, taking small portions, and taking foods that I want to try instead of everything.


Oh, another tip, leftovers (if there are any) can be frozen and saved for a rainy day.