This cake from Run Fast. Eat Slow. was the sweet part of our breakfast for Christmas. My mom loved it, and I enjoyed it. The rest of the family went the savory route instead. My preference for eating this was with warmed blackberry sauce and a mound of whipped cream ... not quite so healthy.
The cake itself was a bit dense, so I think I'd sift my almond flour next time prior to measuring. I also found the almond extract a bit much on its own (hence the berries and whipped cream), so I might lessen that next time. I do think it is a recipe worth repeating, though.
Flourless Almond Torte
1 cup maple syrup
1/4 cup olive oil
2 tsp. almond extract
1 Tbsp. lemon zest
1/2 tsp. salt
5 cups almond flour
1 cup raw sliced almonds
Preheat the oven to 350°F. Grease a 9-inch springform pan with butter.
In a large mixing bowl, whisk together the eggs, maple syrup, oil, extract, zest and salt. Add the almond flour, and stir until thoroughly combined. Pour the batter into prepared pan, and sprinkle with sliced almonds. Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes.
Cool the cake in a pan on a wire rack. Carefully slide a thin knife around the edges of the cake, and remove the pan's sides. Cut into 12 slices. Can be served warmed or at room temperature.