Ingredients:
8 large eggs, separated
½ teaspoon of Stevia or similar substitute
3/4 cup almonds, finely ground
2 teaspoons grated orange zest
2 packages (10 ounces each) frozen unsweetened cranberries or blackberries, thawed
2 tablespoons freshly squeezed orange juice
Directions:
Preheat oven to 350 F. Spray a 9 inch cake tin and line with baking paper. Using an electric mixer beat egg yolks and Stevia for 4 minutes or until creamy and light. Fold in almonds and zest and put aside. Beat egg whites until they are stiff. Fold the two mixtures together gently. Put into cake tin and bake until 35 minutes or until the top is cooked. While cake is cooling, purée cranberries or blackberries and orange juice until smooth. Sweeten a little if desired with Stevia or honey and pour over torte before serving.