Lemon-Nut Torte with Summer Berries

Ingredients

• 1 cup almond flour (found at health food stores)
• 3 cups blackberries (blackberries, blueberries, strawberries, or a mix)
• 0.3 cup powdered sugar 
• 0.3 cup cornmeal finely ( ground cornmeal)
• 4 large egg yolk divided
• 1 cup granulated sugar divided
• 0.3 cup honey 
• 2 tablespoons juice of lemon fresh
• 2 tablespoons lemon zest grated
• 0.3 cup olive oil extra virgin extra-virgin
• 1 tablespoon orange juice fresh
• 0.3 teaspoon salt 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• baking paper
• oven
• hand mixer
• springform pan

Directions

1. Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray.
2. 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.
3. Pour batter into pan.
4. Bake 30 to 35 minutes.
5. Combine honey, lemon juice, and vanilla in a bowl.
6. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.
7. Self