Raspberry Torte
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 291 |
| Fat: | 22 g |
| Carbohydrates: | 26 g |
| Protein: | 0 g |
| Calculated per serving. | |
We celebrated our first Valentine's Day together this past year. As a part of our romantic dinner, we made this delicious torte. No, we didn't feed it to one another, but each bite was a heavenly little bit of love. (Too cheesy?)
Serves: 10
Serves: 10
Ingredients
- 1/2 cup 1/2 cup Coconut Flour
- 1/2 cup 1/2 cup Coconut Oil, Organic, melted
- 1/2 cup 1/2 cup Maple Syrup, Grade B
- 1/2 tsp 1/2 tsp Pure Vanilla Extract
- 1/4 tsp 1/4 tsp Baking Soda
- 1/4 tsp 1/4 tsp Salt
- 3/4 cup 3/4 cup Raspberries, Organic
- 6 6 Eggs, Pastured
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to bake at 350°F.
- In a large mixing bowl, combine coconut flour, eggs, coconut oil, maple syrup, vanilla, salt, and baking soda.
- Blend batter with a hand mixer until smooth.
- Once batter is combined, fold in 2/3 cup raspberries.
- Pour into a 9-inch springform cake pan.
- For easy removal, line the bottom of the pan with parchment paper.
- Bake for 30–35 minutes.
- Remove from oven and let cool.
- To make raspberry coulis, puree remaining raspberries with 1 tablespoon of water in a blender until smooth.
- Slice the cake and top with fresh berries, whipped heavy cream, and raspberry coulis.
Notes
You may use fresh or frozen raspberries for this torte. Both work fine to combine into the batter. Lightly stir the raspberries in so that they do not break up and blend into the batter; rather they should be gently folded in, and distributed evenly.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
I just made this cake and ate some hot out of the oven. It is delicious! I used 1/4 cup of maple syrup and added lemon zest. It is the best paleo-style cake I have tried yet! It also got boyfriend approval. Thanks for sharing, and I love the new site!
This is the first paleo dessert I have made. I didn’t have enough fresh raspberries so I used 1C of frozen mixed berries and topped it with mashed up Strawberries. I loved it!! This is so yummy. My husband even liked it and he’s very picky with his desserts. Thank you so much for sharing this recipe. This is definitely a keeper!
I made this for a potluck and it was a huge hit. I was the only person there who eats Paleo so I was very happy that everyone enjoyed what they thought was just a regular dessert (not Paleo). Also, I don’t really bake that often and this recipe was extremely easy. Thanks for the great recipes!
The best dessert that we have made from your cookbook. Everyone loves it including the kids. They ask for it all the time. We have changed it out with different kinds of fruit both in it and on top of it.
I’m giving this 5 stars based on the reviews I got from my dinner guests. First time I tried out this recipe-super simple to follow and prepare. Sadly, I’m on day 11 of 21 Day Sugar Detox so I didn’t get to partake myself. But I managed not to drool on the table and I didn’t lick the batter spoon or anything. I had 2 non paleo people over for dinner who are deep Southern. They like their sweets after dinner, so I really wanted something they would love. My husband (paleo) ate 3 slices and my guests LOVED it! A super quick and simply yet delightfully yummy dessert to take anywhere.