Lemon-Nut Torte With Summer Berries

• Parchment paper
• Vegetable oil cooking spray
• 1 cup granulated sugar, divided
• 1 cup plus 1 tablespoon almond flour (found at health food stores)
• 1/3 cup corn flour (finely ground cornmeal)
• 4 large eggs, yolks and whites divided
• 2 tablespoons grated lemon zest
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1/4 teaspoon salt
• 1/3 cup honey
• 2 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 3 cups berries (blackberries, blueberries, strawberries, or a mix)
• 1/4 cup confectioners' sugar

1. Heat oven to 350u0b0. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.

paper, vegetable oil cooking spray, sugar, almond flour, corn flour, eggs, lemon zest, extravirgin olive oil, lemon juice, orange juice, salt, honey, lemon juice, vanilla, berries, confectioners

Taken from www.epicurious.com/recipes/food/views/lemon-nut-torte-with-summer-berries-354271 (may not work)