Lemon Rosemary Almond Torte
Many grocery stores now carry coconut flour in the organic foods aisle. It is also available and health food stores.
1 cup granulated sugar
2 tbsp chopped fresh rosemary
Finely grated zest of 2 lemons (don’t use less)
¾ cup soft butter
¼ tsp almond extract
1 ½ cups almond flour or finely ground almonds
½ cup coconut flour
2 tsp baking powder
¼ tsp salt
1/2 cup milk
¼ cup water
juice of 1 lemon
3 tbsp sugar
1 large sprig (about 10” long) fresh rosemary
1 cup icing sugar
3 tbsp milk
Preheat oven to 350°F. Grease a 9" springform pan. In a blender, finely grind the sugar, rosemary and lemon zest.
In a mixer bowl, cream the butter and the rosemary-lemon sugar.
Add the eggs one at a time, beating well after each addition. The add the almond extract.
In a separate bowl, whisk together the almond flour or finely ground almonds, coconut flour, baking powder, and salt.
Add the dry ingredients above, alternately to the batter with the milk.
Transfer the batter to a greased 9” springform pan. Let the batter stand for 10 minutes before placing the pan in the oven. This allows the coconut flour to absorb the moisture from the cake. Bake 40-45 minutes.
Remove the pan and let the cake stand for 10 minutes.
In a small saucepan, combine the water, lemon juice, sugar and fresh rosemary sprig. Bring to a boil and gently simmer for 5 minutes. Remove the rosemary. Prick the cake all over with a toothpick and then pour the syrup all over the cake. Let the cake stand for 3-4 hours before serving. If desired, glaze the cake and decorate with edible flowers.
Whisk the icing sugar and milk until smooth and somewhat runny. Spread over the cake and let stand until the glaze has set, about 1 hour.