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Ingredients
| almonds (whole): 1/2 cup |
| eggs: 4 (large//separated) |
| canned pumpkin: 1 cup |
| Splenda for baking: 2/3 cup |
| all-purpose flour (unsifted): 6 Tbl |
| lemon peel: 1 1/2 tsp (grated) |
| baking powder: 3/4 tsp |
| whole nutmeg: 1/2 tsp |
| ground cinnamon: 1/4 tsp |
| powdered sugar (unsifted): 1/4 cup |
| lemon juice: 1 Tbl |
| lemon peel: 1/4 tsp |
| whipped cream topping (optional) |
| slivered almonds (optional) |
Pumpkin Almond Torte- Low Fat
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
- Preheat to 325.
- Powder the Nuts in a blender or processor.
- In a small bowl use an electric mixer to beat egg whites until foamy. Slowly add 3 tablespoons of the sugar. Continue to beat until stiff and peaks form. Set aside.
- In a large bowl beat yolks with remaining sugar until pale. Beat in pumpkin and lemon peel. Stir in flour, baking powder, nutmeg, and cinnamon. Fold in nuts and beaten whites. Pour into a greased and floured 9-in pan with removable rim.
- Bake 40-45 minutes until toothpick comes out clean. Cool on rack 10 minutes.
- Meanwhile make glaze. In a small bowl whisk powdered sugar, lemon juice, and lemon peel.
- Remove rim from Torte. Spoon glaze over torte and allow to cool. Garnish with whipped cream and slivered almonds.