Lemon Nut Torte

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Total Time
30 mins
30 mins

This gluten-free cake comes from Epicurious. I've made it twice and absolutely adore it. I'm not gluten-free myself but it doesn't stop me from enjoying this recipe. Originally recipe here: http://www.epicurious.com/recipes/food/views/Lemon-Nut-Torte-with-Summer-Berries-354271#ixzz1XbVL1QRr

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  • 1 cup granulated sugar, divided
  • 1 cup almond flour (found at health food stores)
  • 1 tablespoon almond flour (found at health food stores)
  • 13 cup cornflour (finely ground cornmeal)
  • 4 large eggs, yolks and whites divided
  • 2 tablespoons lemon zest, grated
  • 14 cup olive oil, extra virgin
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 14 teaspoon salt


  1. Heat oven to 350°.
  2. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray.
  3. Combine 1/3 cup sugar and flours in a bowl.
  4. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes.
  5. Beat in zest, oil, lemon juice, and orange juice.
  6. Fold in dry ingredients.
  7. Beat egg whites and salt in a third bowl with an electric mixer until frothy.
  8. Beat in remaining 1/3 cup sugar until stiff peaks form.
  9. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well.
  10. Pour batter into pan.
  11. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate.