Updated: Oct 24, 2019
I have a very special group of friends that I met while training to become a teacher. There are five of us altogether and we meet up every term or so for a coffee, a meal or a special dinner out for one of our birthdays. This group of women are my inspiration in so many ways – they are some of the hardest working, compassionate (and passionate), connected and genuine individuals I’ve ever met. We are all very different in lots of ways also, which makes what we have so unique. Yesterday we had an end of year brunch and I baked this torte as dessert (a little something I have been working on for a while and will be my dessert to bring for Xmas Eve). It is deliciously light and packs a flavour punch with the sweetness of the almonds and coconut alongside the tangy lemon zest and raspberries. It makes for the perfect festive dessert. It is also gluten and dairy free while in addition, using cooling ingredients such as lemon and coconut to aid the body in the hotter months.
So this is in dedication to my gorgeous friends – you are a shining light in my life in more ways than you know.
WHAT YOU WILL NEED
250 grams of organic almond meal
70 grams of organic shredded coconut
200 grams of organic coconut sugar
Zest from 1 organic and non-waxed lemon
A good pinch of Himalayan pink rock salt
4 free range and organic eggs (or of you are vegan, please add your preferred egg substitute)
1 teaspoon of organic and pure vanilla essence
180 ml of coconut oil
A couple handfuls of fresh or dried raspberries
1. Place all dry ingredients in a bowl. Combine well with a wooden spoon.
2. In another bowl take the eggs and vanilla essence. Whisk until the mixture becomes frothy and light. Stir in the coconut oil.
3. Gently combine the dry and wet ingredients together with a wooden spoon.
4. Pour the mixture into a pre-lined baking tin (a small circular tin works well) and smooth until level with the back of the wooden spoon or spatula.
5. Take the raspberries and arrange on the top of the torte as you like – gently press them into the mixture with your finger, but ensure that they still can be seen on the top.
6. Bake for 40 minutes until golden brown and the torte has retracted from the sides of the pan.
7. Allow to cool, dust with icing sugar and serve immediately.
With light and love,