Flourless Almond Lemon Torte


  • 6 eggs
  • 1/2 t cream of tartar
  • 1/3 c sugar or 1/4c honey
  • 1/4t vanilla extract
  • 1/4t lemon extract
  • 1/2t almond extract
  • zest of 1 lemon
  • 2 c ground almonds


  1. Preheat oven to 350 and line the bottom of a springform pan with parchment paper.
  2. Separate eggs, with the whites in a large bowl and yolks in a small one. Beat yolks.
  3. Add cream of tartar to whites and beat until stiff but not dry. Sprinkle sugar on top of stiff whites and fold in gently. Then gently fold in yolks, then zest and flavourings.
  4. Sprinkle almonds over mixture 1c at a time and fold to incorporate. Try to eliminate any clumps (my ground almonds were pretty clumpy).
  5. Slowly poor batter into springform pan, level off and bake on the bottom rack for about 30 minutes or until toothpick comes out clean.
  6. Run a knife lightly around the edges (mine didn't stick at all) and then release springform pan. Allow to cool. Top with a lemon glaze (see below) or simply a dusting of icing sugar, sliced almonds and/or fresh raspberries.

Glaze Ingredients

  • juice and zest of 1 lemon
  • about 3/4c icing sugar
  • about 2T cornstarch

Glaze Directions

  1. Place juice and zest in a medium bowl. Sift icing sugar into bowl 1/4c at a time, whisking thoroughly after each to avoid clumps. Sift cornstarch in and do the same. Adjust levels to desired thickness. Drizzle on top of cake. Be forewarned: cake will absorb some of the glaze.