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MY DARLING LEMON THYME

simple almond torte recipe {gluten-free}

If you’ve been around here for awhile, you might remember this little interview with one of my favourite bloggers and dear friend Erin Scott from Yummy Supper? Well, today I’m back with more Yummy Supper goodness in the form of Erins beautiful new cookbook, which was released in the States last week! Many of you will also remember that we were writing our books at the same time and emailing backwards and forwards during the (daunting) process. Erin was one of my biggest cheerleaders and I can’t tell you how excited and proud I am to be sharing a little bit about her beautiful book here today. 
I find there are two kinds of bloggers, or people in general; those who do what they do expecting something in return, you know they ones who do things just to get ‘like’s and be popular. And then there’s the other type of blogger, who just does what they do because they simply love it and love sharing. The later is Erin to a T. She’s one of the kindest souls I’ve had the pleasure of meeting. For years I’ve read her words/recipes and ogled her stunning images. I had a fair idea of the kind of person she was, and could not have been happier to spend time with her recently, in her home in Berkeley, San Francisco. And you know what? She’s even more lovely in real life. She’s real, and I love her for that.

This realness is what makes her book shine bright. It’s filled with all the beautiful things her and her family eat, without any pretence or trying to be anything other than what it is. Real honest food, cooked simply and with love.
Erin is a big fan of eating seasonal local produce and the stories of her childhood and her ties to Alice Waters and the Edible Schoolyard is so cool to read a little more about.
Strawberry season has kicked off with a bang here in Perth this past month or so and I couldn’t think of a more perfect way to enjoy them than on top of Erin’s Simple Almond Torte. A few other dishes that I’m really keen to try from the book are: Red rice risotto with wild mushroom and wilted spinach (I picked this one out whilst standing in her workshop, looking at all the images from the book on the walls! It looks stunning), Rainbow quinoa with curried chickpeas, crispy kale, apple and fennel and her Pistachio tangerine sugar cookies have my name written all over them.
I’m so ridiculously proud of you Miss Erin!!! Well done xxx
P.s for my US readers, Erin is doing a few events around the country in the coming months! Click here for more info, and give her a hug from me if you get to catch up with her. 

simple almond torte {gluten-free}
This is a beautiful torte full to the brim with gorgeous almond flavours. I used the whole egg instead of just the yolk as I knew the white would just go to waste in my house if I didn’t, but Erin uses just the yolk in her original recipe. I also swapped the almond extract for the finely grated zest of 1 lemon. I’d say melted ghee or coconut oil could be used in place of the butter if lactose is a problem for you. I served with homemade yoghurt, but whipped coconut cream would also be lovely for a dairy-free alternative.
Serves 4 (makes one small torte)


5 tablespoons (75g) unsalted butter
1 1/2 cups (165g) lightly packed almond meal
1 egg yolk (I used a whole egg!)
1/3 cup (80ml) runny honey
1 teaspoon almond extract (I omitted this and added the finely grated zest of 1 lemon)
1/2 teaspoon vanilla extract
Pinch of fine sea salt
1/3 cup sliced almonds (I used roughly chopped whole almonds)
creme friache, yoghurt or whipped cream + fresh strawberries, to serve

Melt the butter and set aside to cool for 5-10 minutes. In a medium bowl combine the melted butter, almond meal, egg yolk, honey, almond extract, vanilla and salt and mix well to form a thick batter (it will be slightly runnier if you use a whole egg like I did).


Thoroughly butter a 13″ x 4″ tart tin or a 7″ round cake tin (with removable bottom). Scoop the batter into the tin and spread out evenly. Place into the freezer to chill for 20 minutes.

Preheat oven to 150C/300F. Scatter the top of the torte with the almonds and bake for 30-35 minutes, until the torte is light golden brown. Erin says, ‘don’t overbake- the moistness of the almond meal really shines in a just cooked torte.’ Transfer to a wire rack to cool completely before serving. Serve torte with fresh strawberries and creme friache/yoghurt or cream. I dusted the top with coconut flour to mimic icing sugar (ala Green Kitchen Stories), but feel free to use icing sugar if you like!


Recipe ever-so-slightly adapted from Yummy Supper, by Erin Scott. Rodale, August 2014.


I was sent a copy of Yummy Supper from the lovely people at Rodale. As always though, my thoughts are 100% my own. I only share things that I love and think you will too.



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44 Responses

  2. This torte recipe is so simply beautiful, and you definitely did her justice with your gorgeous photos. Those strawberries are absolutely lush! If everything in Erin's book is like this, I'm definitely going to be looking into it.

  5. I love Erin, and her blog, and her book! She's such an authentic person and has a true love of simple, honest food that feeds body and soul.
    This almond torte looks divine and thanks for the idea of the coconut flour in place of icing sugar! I've never heard this before.

  8. That looks delicious! Strawberry season is starting to wind down here but hopefully I can snag a few more berries before it's over (and then resist eating them all straigh out of the carton, so I can make something like this instead!)

    1. I reckon you could top this torte with any in season fruit and it would be lovely… cinnamon stewed apples would be lovely in Autumn xx

    1. I love how early we get strawberries here in Australia! Such a treat. (In NZ they aren't around until just before Christmas!).

  17. I love Erin's book for all of the very real and approachable aspects you mentioned. Every recipe feels so do-able and you can read her passion through and through. Gorgeous torte and I absolutely love that close up shot of the strawberries. So lush! xo

  19. I've made this torte several times now (and given the recipe to loads of people) and it's perfect isn't it? It sums up everything I love about Erin's approach to food and way of cooking. Your photographs of it are absolutely stunning too.

  20. Emma, you have made me want to buy another cookery book to add to my ever expanding collection! This looks great and I will make it next weekend (that is when I usually bake) I think I will serve mine with raw (yes RAW) cream, its delicious and good for you too provided that you're not lactose intolerant

  21. Thank you for sharing this lovely recipe, Emma! Your photos are stunning and I can't wait to try the torte. I'm excited to cook from Erin's book! We have wonderful stone fruit in season now so I will top with some luscious nectarines.

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