Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. This week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct her own recipe, Flourless Almond Torte from One Bite at a Time. Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
Serves 8 to 10
2 cups almond meal (7 oz)
1/3 cup maple syrup
3 large organic eggs, at room temperature, separated (no yolk in the egg whites)
1/4 teaspoon sea salt pinch cream of tartar (optional)
1 teaspoon almond extract
½ teaspoon vanilla extract
Fresh seasonal fruit, for topping (optional)
Preheat the oven to 350°F.
Line an 8-inch springform pan with a parchment paper circle cut to fit the bottom. Grease the sides lightly with a neutral oil. Measure the almond meal into large bowl. Using a stand mixer fitted with the whisk, or a hand mixer, beat the egg whites with the salt and cream of tartar on medium high until the egg whites are just stiff. Transfer egg whites to a clean bowl.
Using the same mixer bowl, (no need to wash bowl or whisk) add yolks and beat on medium speed. Add maple syrup gradually and beat on high speed until yolks are thick, light and foamy, about 3-4 minutes. Beat in almond and vanilla extracts.
Pour the yolks onto the almond meal and fold quickly and gently with a rubber spatula. Scoop in about ¼ of the egg whites and fold in to lighten mixture. Fold in the remaining egg whites so no white remains, but take care not too deflate mixture too much.
Pour into prepared pan and smooth top gently with spatula. Bake about 35 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes. Run a metal spatula around the edge of the pan, remove side of pan and cool completely.
Serve in wedges, topped with your favorite seasonal fruit.
Reprinted with permission from One Bite at a Time. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Scott Peterson)