BLACKBERRY ALMOND TORTE

4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup honey or agave syrup
½ teaspoon vanilla extract
½ teaspoon almond extract
3 eggs
1 ½ cups almond meal
1 tablespoon coconut flour or 2 tablespoons millet flour (or 2 tablespoons all-purpose flour)
¼ teaspoon salt
1 cup blackberries
 


 
Preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch springform tart pan or individual tartlet pans.

In a large bowl, whisk the butter, honey or agave syrup, vanilla extract and almond extract until creamy. Whisk in the eggs. Combine the almond meal with coconut or millet flour and salt, and add to the wet mixture. Stir well to combine. Pour the batter in the prepared pan and scatter the blackberries on top, pressing them lightly in the batter. Bake until lightly browned, 20 to 25 minutes.
 
Serves 8