Had a couple friends over for lunch, have lots of lemon verbena growing in our garden– made this dessert...
Almond Torte with Frozen Lemon Verbena, Blueberries and Candied Almonds
Almond Torte
3/4 cups sugar, 4 oz almonds, 1 1/2 teaspoons honey, 4 oz earth balance, 3/4 cup pureed silken tofu, 1/2 cup flour, 3/4 teaspoon baking powder
- Preheat oven to 350 degrees.
- In a food processor combine sugar, almond and honey. Process for 2 full minutes. Put aside.
- In a mixer cream earth balance and add almond sugar mixture, process until combined. Add pureed tofu, flour and baking powder and mix until just combined.
- Bake in individual cake molds or any shape individual silicone molds. Cook until cakes test clean, about 20 minutes.
Frozen Lemon Verbena
1 cup young coconut water, 1 cup young coconut meat, 3 cups coconut milk, 1/4 cup plus 2 tablespoons coconut butter, 1/2 cup agave nectar, 1 teaspoon himalyan salt, 3 tablespoons leaves of lemon verbena
- Combine all the ingredients in a high speed blender. Adjust sweetness to your liking.
- Chill and freeze in an ice cream maker.
1 cup almonds, 2 tablespoons honey, large pinch of sea salt, large pinch of sugar
- Preheat oven to 350 degrees.
- Combine all ingredients on a baking sheet and place in oven. Cook until golden brown, about 10 minutes.
To Assemble Dessert
Top torte with a scoop of frozen lemon verbena, fresh blueberries, a small handful of almonds and julienned lemon verbena.