Passover Nut Torte With Raspberry Sauce

Recipe Ingredients

8		Eggs - separated
1/2 cup	99g / 3.5oz	Granular sugar substitute - plus
2 tablespoons	30ml	Granular sugar substitute
3/4 cup	177ml	Finely-ground hazelnuts
1 teaspoon	5ml	Grated orange rind
2		Frozen unsweetened raspberries - - (10 oz ea), thawed

Recipe Instructions

Heat oven to 350 degrees. In a large bowl, whisk egg yolks and sugar substitute until creamy. Mix in nuts and orange rind.

With an electric mixer, beat egg whites until stiff peaks form. Fold one third of the whites into nut batter, then fold in the remainder. Transfer batter to a 9-inch springform pan. Bake 35 minutes until cake springs back when lightly touched in center. Cool in pan on a rack 30 minutes. Release cake and cool completely.

Puree raspberries in a food processor or blender. Press through a sieve to remove seeds. Sweeten puree to taste with sugar substitute. Serve with cake.

This recipe yields 10 servings.

Carbohydrates: 9 grams

Net Carbs: 5.5 grams

Fiber: 4.5 grams

Protein: 6.5 grams

Fat: 8 grams

Calories: 130

Source:
Atkins Cookbook at http://atkinscenter.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.