RUSTIC LEMON TART

Rustic Lemon Tart image

Provided by ellie3763

Categories Dessert

Time 1h5m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

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1 cup sugar
1 cup almond flour
1 tablespoon almond flour
1/3 cup corn flour, finely ground
4 large eggs, yolks and eggs 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
fresh berries, for garnish
powdered sugar, for dusting

Steps:

Preheat oven to 350°F Line the bottom of a 8- or 9-inch spring-form pan with parchment paper, then coat the entire pan with cooking spray.
Combine the almond flour, corn flour, and 1/3 cup of the sugar in a bowl.
Whisk the egg yolks and 1/3 cup of the sugar in another bowl with an electric mixer for 5 minutes. Beat in the lemon zest, oil, lemon juice, and orange juice. Fold in dry ingredients.
In a separate, clean bowl, beat the egg whites and salt until frothy. Add the last 1/3 c sugar and beat until stuff peaks form. Fold 1/3 of the egg white mixture into the batter. Fold in the remaining egg white mixture in two parts, mixing well.
Pour batter into the prepared pan. Bake 30-35 minutes. Remove from oven and allow to cool.
Invert pan, remove parchment, then turn cake right-side-up onto a plate. Garnish with berries and powdered sugar.

Nutrition Facts : Calories 214.1, Fat 9.3, SaturatedFat 1.7, Cholesterol 105.8, Sodium 108, Carbohydrate 29.8, Fiber 0.3, Sugar 25.4, Protein 3.7