Almond-Lime Torte

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Category : Desserts

Recipe : Almond-Lime Torte

A not-too-sweet cake that goes beautifully with afternoon coffee or tea, as well as
after dinner, this features the characteristic Mexican flavors of lime and almond.

Makes 8 servings

1/4 cup granulated sugar
Zest of 1 lime
6 graham crackers (21/4" squares), broken into bite-size pieces
2 ounces blanched almonds
2 teaspoons unsalted stick margarine, melted
2 egg whites, at room temperature
Pinch cream of tartar
3/4 cup egg substitute
1/2 teaspoon almond extract
1 teaspoon confectioners sugar

Preheat oven to 350oF. Adjust oven rack to divide oven in half. Spray 8"
springform pan with nonstick cooking spray.
In food processor or blender, combine granulated sugar and zest; process until
finely ground. Transfer sugar mixture to small plate; set aside.
In food processor containing sugar mixture residue, combine graham crackers
and almonds; process until finely crumbled (do not let mixture become too
powdery). Transfer crumb mixture to small bowl. Add margarine; toss to moisten
evenly. Set aside.
In medium bowl, combine egg whites and cream of tartar; with electric mixer on
high speed, beat until stiff but not dry. Set aside.
In separate medium bowl, combine egg substitute and almond extract; with
electric mixer on medium speed, beat, adding reserved sugar mixture 1
tablespoon at a time, 5 minutes, until fluffy. Fold in reserved crumb mixture.
Fold egg white mixture into egg substitute mixture; transfer to prepared pan.
Bake 25-30 minutes, until toothpick inserted in center comes out clean. Transfer
torte to wire rack; let stand 10 minutes. Strain confectioners sugar through small
sieve over torte; let cool completely.

EACH SERVING (1/8 OF CAKE) PROVIDES: 3/4 Fat, 1/2 Protein, 1/4 Bread, 35
Optional Calories

PER SERVING: 115 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 84 mg
Sodium, 12 g Total Carbohydrate, 1 g Dietary Fiber, 5 g Protein, 28 mg Calcium

VARIATION: Buttery Almond-lime Torte: Substitute 2 teaspoons sweet butter,
melted, for the margarine; reduce Fat Selection to 1/2 and increase Optional Calories
to 45.

PER SERVING: 115 Calories, 5 g Total Fat, 1 g Saturated Fat, 3 mg Cholesterol, 84 mg
Sodium, 12 g Total Carbohydrate, 1 g Dietary Fiber, 5 g Protein, 28 mg Calcium