Delectable Paleo-Friendly Hungarian Dessert: Cinnamon Almond Fusion Torte

Allergens

Nuts (almonds), Eggs

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 6 large eggs, separated
• 1/2 cup honey
• 1/3 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1/2 cup chopped almonds
• 1/4 cup unsweetened shredded coconut

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, salt, and cinnamon. Set aside.
3. In another bowl, beat egg yolks with honey until smooth. Stir in melted coconut oil and vanilla extract.
4. Add the wet ingredients to the dry ingredients, mixing until well combined.
5. In a separate bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle chopped almonds and shredded coconut evenly over the top.
7. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Let the torte cool in the pan for 10 minutes before removing it from the springform pan. Allow it to cool completely on a wire rack.

Chef’s Insight

The combination of almond flour and coconut flour gives this dessert a unique texture, while the cinnamon and vanilla create a rich aroma that will have everyone reaching for seconds!

Notes

Serve this dessert chilled or at room temperature for the best taste and texture.