Lemon-Nut Torte with Summer Berries

• Parchment paper
• Vegetable oil cooking spray
• 1 cup granulated sugar, dividedsugar
• 1 cup plus 1 tablespoon almond flour (found at health food stores)
• 1/3 cup corn flour (finely ground cornmeal)corn
• 4 large eggs, yolks and whites dividedegg
• 2 tablespoons grated lemon zestlemon
• 1/4 cup extra-virgin olive oilolive-oil
• 1 tablespoon fresh lemon juicelemon-juice
• 1 tablespoon fresh orange juiceorange-juice
• 1/4 teaspoon saltsalt
• 1/3 cup honeyhoney
• 2 tablespoons fresh lemon juicelemon-juice
• 2 teaspoons vanilla extractvanilla-extract
• 3 cups berries (blackberries, blueberries, strawberries, or a mix)
• 1/4 cup confectioners' sugarsugar

1. 01Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.

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