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This light and lovely torte is gluten-free, thanks to almond flour and lentil purée. The addition of orange and chocolate is a classic and delicious combination. Fancy enough for dinner parties, yet easy enough to prepare on a weeknight too.
5 large eggs, room temperature
1 cup (250 mL) granulated sugar
2 cups (500 mL) almond flour
1/2 cup (125 mL) split red lentil purée*
1 orange, zest and juice
1/2 cup (125 mL) chopped dark chocolate
1/2 cup (125 mL) whipping cream
*Lentil Puree Place cooked, or rinsed & drained canned lentils into a food processor. For every 1 cup (250 mL) of lentils, add ¼ cup (60 mL) water. Blend to make a smooth puree with a consistency resembling canned pumpkin.
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