Coconut Almond Torte
This flourless Coconut Almond Torte Cake is a wonderful treat with afternoon coffee or at tea-time. It’s tender with a nice moist crumb and fabulous flavor. And, no one has to know how easy it is to make.
Servings 8 servings
Calories 429kcal
Ingredients
- 6 large eggs
- a little oil, butter, or nonstick vegetable spray for the pan
- 1 1/3 cups slivered almonds lightly toasted
- ½ cup sugar
- 1 cup chocolate chips
- zest of one orange
- ½ teaspoon salt
- 1 cup shredded coconut sweetened or unsweetened, lightly toasted
- 1 teaspoon vanilla
- ½ cup raspberry preserves
- fresh raspberries if available, for garnish
Instructions
- About 1 hour ahead, separate the eggs, placing the whites in a large bowl and the yolks in a smaller bowl. Cover and let come to room temperature. I like to cover the bowls just with large plates. Cold eggs will separate much easier than room temperature eggs. And room temperature eggs will whip better.6 large eggs
- Lightly grease the bottom of a 9-inch springform pan with butter or oil. Preheat oven to 350° F.a little oil, butter, or nonstick vegetable spray for the pan
- Place the toasted almonds, sugar, and chocolate chips in the bowl of a food processor, and using a series of long pulses, grind to a coarse meal.1 1/3 cups slivered almonds, ½ cup sugar, 1 cup chocolate chips
- Add the orange zest, salt, and coconut, and process until worked through – another minute or two.zest of one orange, ½ teaspoon salt, 1 cup shredded coconut
- Use a hand-held electric mixer to beat the egg whites in a large bowl until they form soft peaks.
- Without cleaning the beaters, beat the yolks in a separate medium bowl with the vanilla for about 2 minutes, until they become smooth, a little puffy, and a lighter yellow color.1 teaspoon vanilla
- Add the beaten yolks onto the top of the whipped egg whites, and fold them in, using a spatula and a turning motion, cutting through and lifting whites from the bottom of the bowl while gently combining.
- When about half combined, sprinkle the dry almond flour mixture over the top and keep folding (same cutting, lifting, turning action so as to minimally deflate the eggs) until it is mostly uniform. It doesn’t need to be perfect.
- Turn the cake batter into the prepared pan, and bake in the center of the oven for 25-35 minutes, or until it is lightly golden and mounded in the center, and springs back slightly to the touch.
- Remove from the oven and cool on a rack while still in the pan to room temperature.
- When the cake is cool, run an offset spatula around the outside and release the springform sides, and transfer the cake to a serving plate.
- Spread the raspberry jam over the top. Decorate with fresh raspberries and a mint sprig, if available.½ cup raspberry preserves, fresh raspberries
Notes
About 8 servings, possibly more
Want to sub almond flour so you don’t have to use the food processor on the almonds? Use 1 cup +1/3 cup + 1 tablespoon of almond flour.
To toast slivered almonds: Place the slivered almonds on a parchment paper lined baking sheet. Pop the baking sheet in a preheated 350° F oven for 6-10 minutes, stirring halfway through. Once the almonds are lightly toasted, remove them from the oven and place on a clean plate to cool.
To toast coconut: Spread shredded coconut on a parchment paper lined baking sheet, and bake in the preheated 350° F oven for 6-8 minutes, giving them a stir halfway through. Remove immediately from the oven, and allow to cool completely.
I like to leave the cake on the springform pan bottom; it makes it easy to serve, and you can simply put the springform pan sides back on and cover with wrap to store it. That way nothing touches the top of the cake marring the pretty raspberry topping.
If the jam for the topping is really thick, pop it in a microwave safe bowl and into the microwave for 10 seconds. Give it a good stir, and it should loosen. If you want it softer, pop it back in the microwave for a few more seconds.
If you are making this in advance, hold off on the preserves until shortly before serving. Tightly wrap the cooled cake in plastic wrap and refrigerate until topping and serving.
Store any leftovers in the fridge covered with tight-fitting plastic wrap over the springform pan, or in a large round airtight container. It keeps well for up to five days.
For longer storage, it keeps for up to 3 months in the freezer. Let the cake cool completely, slice into individual slices, and wrap tightly in plastic wrap then in aluminum foil.
Nutrition
Calories: 429kcal | Carbohydrates: 52g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 244mg | Potassium: 233mg | Fiber: 4g | Sugar: 43g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg
