Shelly's Recipe

LEMONADE TORTE

Category: Tortes

3/4 cup blanched almonds
1 1/2 cups sugar, divided
1 1/2 cups whole-wheat bread crumbs
1 tbsp grated lemon peel
1/4 tsp baking powder and ground cinnamon
6 large egg whites
1 cup lemonade
2 tbsp confectioners sugar

Preheat oven to 350. Butter and flour 9-inch springform pan. In food processor, process almonds with 1 cup sugar. In medium bowl, mix ground almond mixture with bread crumbs, lemon peel, baking powder and cinnamon. Set aside.

In large mixing bowl, with mixer at high speed, beat egg whites with remaining 1/2 cup sugar until stiff peaks form. Gently fold crumb mixture into beaten egg whites. Pour mixture into springform pan and bake on lower oven rack for 1 hour.
In small saucepan over medium-high heat, cook
lemonade 10 minutes or until reduced by half.

Remove torte from oven. Pour reduced lemonade gradually over top of hot torte. Let torte stand in pan on wire rack until cool. Remove side of springform pan and dust top of torte with confectioners sugar. Serves 8