Almond Orange Lentil Torte with Dark Chocolate Ganache –

Almond Orange Lentil Torte with Dark Chocolate Ganache

  By lentilsorg    

January 30, 2017

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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.

  • Prep: 15 Minutes
  • Cook: 30 Minutes
  • 15 Minutes

    30 Minutes

    45 Minutes

  • Yields: 8-10 slices


  1. Preheat oven to 350˚F (180˚C). Grease bottom and sides of a 9-inch (22 cm) springform pan. Line bottom with parchment paper. Place rack in the centre of the oven.
  2. Separate eggs, placing whites into the bowl of a stand mixer and yolks into a small bowl.
  3. Beat the whites until stiff peaks form, about 2 minutes. Scrape whites into a large, clean bowl.
  4. Into the bowl you used to beat the whites, add the yolks and beat until creamy, about 1 minute. On medium speed, gradually add the sugar and beat until mixture thickens slightly, about 1 minute. Add almond flour, lentil purée, and orange juice and zest. Beat until combined.
  5. Fold egg whites into the batter in three intervals, being sure not to add more whites until the first batch has been well incorporated.
  6. Scrape batter into the prepared springform pan and bake for 25-30 minutes, until a toothpick comes out clean when inserted in the centre.
  7. Place cake on a cooling rack and allow it to cool completely. Once cooled, gently run a butter knife around the edges of the cake and remove the sides of the springform pan. Gently remove the cake from the bottom and place on a large plate or cake stand.
  8. To make the ganache, place chopped chocolate in a small bowl. Heat the cream in a small saucepan until it comes to a simmer. Pour the cream over the chocolate and stir until it is smooth. Allow ganache to cool 10-15 minutes, until it has thickened slightly, then spread evenly over the cake.
  9. Cut into wedges and serve.

*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.


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


Nutrition Facts

Serving Size1 slice
Sodium55 mg
Potassium121 mg
Protein14 g
Cholesterol135 mg
Sugar36 g
Total Fat28 g
Saturated Fat8 g
Total Carbohydrates44 g
Dietary Fiber4 g