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From Erin Scott, creator of the blog (and cookbook) Yummy Supper, comes this lovely, not-too-sweet torte. It's equally good for dessert, a late-afternoon treat, or even breakfast. Almond flour gives it a rich, buttery texture; almond extract and sliced almonds heighten the flavor.

Erin Scott
This Story Originally Appeared On sunset.com

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Recipe Summary

hands-on:
1 hr 30 mins
cool:
2 hrs
total:
3 hrs 30 mins
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter and set aside to cool for a few minutes. Put almond meal, whole egg and yolk, 2/3 cup honey, the almond and vanilla extracts, lemon zest, salt, and melted butter in a medium bowl and stir together with a wooden spoon. The batter will be thick and sticky.

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  • Thoroughly butter a 10-in. tart pan with a removable rim. Scoop batter into pan and spread even. Chill filled pan in freezer, making sure pan is level, 20 minutes. Meanwhile, preheat oven to 300°.

  • Scatter almond slices over top of batter and slide pan into oven. Bake until entire surface is light golden brown, 45 to 50 minutes. (Don't overbake--the torte should be moist.) Set on a rack and let cool completely before serving, about 2 hours.

  • While torte cools, preheat a grill to medium-high (450°). Slide 2 whole figs onto each rosemary sprig and grill until juicy and warmed through, 2 to 3 minutes per side. When cool enough to handle, slide off and cut into quarters.

  • Serve slices of torte drizzled with 2 tbsp. honey, dolloped with crème fraîche, and topped with a few fig quarters.

  • *Find at natural-foods stores and well-stocked grocery stores.

Source

Yummy Supper

Nutrition Facts

457 calories; calories from fat 66%; protein 8.7g; fat 34g; saturated fat 12g; carbohydrates 36g; fiber 5.4g; sodium 32mg; cholesterol 78mg.
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