This time of year, blueberries are abundant and not very expensive. I happened to have 3 pints in the fridge and wanted to make something for dessert. I decided to take my yummy almond and applesauce torte and add blueberries... it is a great alternative to this recipe.
INGREDIENTS
1-1/2 cup Almond Flour
1 cup Flour
1-1/2 cup Light Brown Sugar
1 tsp cinnamon
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
4 Large Eggs
1 tsp Almond Extract
1 tsp Vanilla Extract
1 Cup unsweetened Applesauce
8 oz Mascarpone Cheese
1 pint Blueberries
1 tbsp Flour to dust blueberries
Powder Sugar to dust on top after cooling
INSTRUCTIONS
Preheat the oven to 350 F. (Note: Adjust the cooking time to 325F when baking in a copper pan. Because of how efficiently copper conducts heat, the Torte will bake faster in a copper pan. I used a 11"x 2-1/2" round copper pan)
Prepare a baking pan with baking spray or use shortening dusted with flour.
Put the dry ingredients: almond flour, brown sugar, cinnamon, baking powder, baking soda, and salt into a mixer or food processor. Thoroughly mix the ingredients together.
Add in the egg, mascarpone, applesauce, almond extract and vanilla extract.
Mix the ingredients together until smooth and blended.
Place blueberries in a bowl and add flour toss gently to coat. Gently fold into the batter.
Pour batter into the prepared pan and bake.
Bake until the cake is fairly firm when you press lightly at its center and a toothpick inserted in the middle has no wet batter sticking to it, about 40 to 45 minutes. Remove from the oven and leave on the counter to cool completely. Once cool invert onto a serving platter and dust with powdered sugar.
The best way to enjoy this is to refrigerate the Torte for a minimum of 3 hours and enjoy cold, dust with more powdered sugar if desired. Another serving suggestion is to make a cream cheese sauce and pour over each slice.
ENJOY!!! Express Your Love Through Food!
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