¾ cup blanched almonds
1 ½ cups sugar, divided
1 ½ cups whole-wheat bread crumbs
¼ tsp baking powder
¼ tsp ground cinnamon
1 Tbsp grated lemon peel
6 large egg whites
1 cup Newman's Own® Old Fashioned Roadside Virgin Lemonade
2 Tbsp confectioners' sugar
- Preheat the oven to 350°F. Butter and flour a 9-inch spring-form pan.
- In food processor, grind almonds with 1 cup sugar. In medium bowl, mix ground almond mixture with bread crumbs, baking powder, cinnamon, and lemon peel. Set aside.
- In large mixing bowl, with mixer at high speed, beat egg whites with remaining ½ cup sugar until stiff peaks form. Gently fold crumb mixture into beaten egg whites. Pour mixture into spring-form pan and bake on lower oven rack for 1 hour.
- In a saucepan over medium-high heat, cook lemonade 10 minutes or until reduced by half.
- Remove torte from oven. Pour reduced lemonade gradually over the top of the hot torte. Let torte stand in pan on wire rack until cool. Remove sides of spring-form pan and dust top of torte with confectioners' sugar.
