Akashah's tasty citrus torte is both gluten-free and a source of healthy unsaturated fat.

Ingredients

Torte

　　Vegetable oil cooking spray

　　1 cup granulated sugar, divided

　　1 cup plus 1 tablespoon almond flour (found at health food stores)

　　1/3 cup corn flour (finely ground cornmeal)

　　4 large eggs, yolks and whites divided

　　2 tablespoons grated lemon zest

　　1/4 cup extra-virgin olive oil

　　1 tablespoon fresh lemon juice

　　1 tablespoon fresh orange juice

　　1/4 teaspoon salt

Topping

　　2 tablespoons fresh lemon juice

　　2 teaspoons vanilla extract

　　3 cups berries (blackberries, blueberries, strawberries, or a mix)

　　1/4 cup confectioners' sugar

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

Nutrition Per Serving

　　17 g fat (2.3 g saturated)

　　53.4 carbs

　　3.6 g fiber

　　6.9 g protein

　　#### Nutritional analysis provided by Self