- 1 cup natural (skin on) almonds or walnuts
- 1 cup sugar, divided
- 2 large eggs, at room temperature
- 2 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup light olive oil
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup seedless raspberry fruit spread
- Preheat oven to 350 degrees F. Coat 10-inch springform pan with cooking spray. Sprinkle with flour, shake to coat, and tap out excess.
- In food processor, finely chop almonds with 2 tablespoons of the sugar. Set aside.
- In large bowl, with electric mixer at medium-high speed, beat eggs, egg whites, and vanilla extract until foamy. Gradually beat in remaining sugar, 1 tablespoon at a time, until mixture is thick and pale in color, about 5 minutes. Turn mixer to lowest speed and add oil in slow, steady stream.
- In large bowl, sift together flour, cocoa, baking powder, and salt. Fold in almond mixture. Gradually fold in egg mixture. Pour into prepared pan.
- Bake 30 to 35 minutes or until edges begin to pull away from pan sides and center is firm to the touch. Cool in pan on rack.
- In small saucepan over low heat, melt fruit spread until smooth. Spread over cake and let stand 30 minutes or until spread is set. Remove torte from pan before serving.