Gluten Free Lemon & Honey Torte

Great British Bake Off: The Beginning | Episode 4| Signature: Torte (Part 2)

Original recipe from Leigh Anne Wilkes.

This was part 2 of the torte signature bake from GBBO. Since I didn't have the full ingredients for the other torte, I wanted to give this challenge the go that it deserved.

This cake was surprisingly large, light, and fluffy! It called for 6 whipped egg whites folded in at the end to give it this texture.

It got great reviews from both teenagers and adults alike. I'm not a huge fan of the honey-lemon combo and this has A LOT of both. Even with that, I enjoyed it.

Ingredients

• 1/4 C olive oil plus additional for greasing pan

• 1 3/4 C Almond Flour plus some for dusting pan

• 1/3 C potato or corn starch (I used corn but the original recipe called for potato)

• 1/2 tsp salt

• 1 1/2 C sugar divided

• 2/3 C honey divided

• Zest and juice of 2 lemons

• 4 large eggs separated plus 2 egg whites

• 1/2 tsp vanilla extract

• 1/4 tsp almond extraberries for topping

Instructions

1. Preheat oven to 325 degrees F. Place oven rack in bottom 1/3 of oven.

2. Brush bottom and sides of 9 inch springform with olive oil and line bottom with parchment paper.

3. Brush parchment with more olive oil and dust with almond flour.

4. Mix together almond flour, potato (or corn) starch and salt in a bowl.

5. In mixer combine 1/2 C sugar, 1/3 C honey, lemon zest, 4 egg yolks, vanilla and almond extract and olive oil.

6. Beat on medium speed until smooth and creamy, about 3 minutes.

7. Beat in almond flour mixture until just incorporated.

8. In another bowl, beat the egg whites until foamy.

9. Gradually beat in 1/2 C sugar, until glossy peaks form. About 3 minutes.

10. Gently fold the egg white into the cake batter.

11. Pour batter into prepared pan.

12. Bake until cake is golden brown and springs back when lightly touched. About 50-55 minutes.

13. Allow to cool completely.

14. Remove from pan/ Run a knife around the edge first to loosen it from pan.

Honey Syrup

1. Mix together 1/2 C sugar, 1/3 C honey, juice from two lemons and 1 C water. Bring to a simmer over high heat and simmer until reduced over medium heat. Should take about 20 minutes and become syrupy.

2. Brush part of the syrup mixture over the top of the cake.

3. Top with berries and drizzle with more honey mixture (you likely will not use all of it. I didn't use even half!)