Why we love this gluten-free lemon tort

This naturally gluten-free lemon almond tort, inspired by the Sicilian torta di limoni, combines almond and oat flour for a tender, crumbly texture and toasty flavor. Olive oil and plenty of citrus keep it beautifully moist, while a pinch of flaky sea salt (we use Maldon) takes it up a notch.

At the castle, many of our guests are mindful of gluten—whether they’re eating keto, managing autoimmune conditions, following a FODMAP plan, or living with coeliac disease. As such, we’ve been baking naturally gluten-free goods as part of our modus operandi for years—recipes that offer full flavor without compromise, made as they were meant to be, not as substitutions with overly processed flours.

Initially inspired by this recipe, we’ve since adapted it with more citrus (including a hint of lime for brightness), oat flour for a soft crumb, and a few final flourishes that lift it from rustic to refined.

Light, moist, and just lemony enough—not too sweet. Fancy yourself a bit of a tea toddler? Pair it with lemon balm (melissa) for a gentle citrusy finish.
 
 
 
 
 

Ingredients

Instructions

• Preheat the oven to 165°C (325°F). Lightly grease and flour a 32 cm (12") tort pan (we used a round ceramic one) with olive oil and almond flour.
• Separate the eggs: yolks in one bowl (lightly beaten with a fork), whites in another. Set aside.
• Zest and juice 3 lemons and 1 lime into a large bowl. Add olive oil, and raw cane sugar. Stir in the yolks and vanilla.
• In a separate bowl, sift together the dry ingredients. Mix until just combined.
• Add a few drops of lemon juice to the egg whites to help stabilize them. Beat until soft peaks form (30–60 sec), then gradually add the 35g sugar and beat until stiff peaks form (another 30–60 sec).
• Fold the whipped egg whites into the wet mixture. Then fold in the dry. Don’t overmix—streaks are fine.
• Pour the batter into the pan, filling it about 90%. Tap gently to level.
• Sprinkle with a pinch or two of flaky sea salt and brown sugar (optional). It adds a sweet and salty kick.
• Bake on the bottom third rack for 40 minutes, or until golden and a toothpick comes out clean. If browning too quickly, cover with foil.
• Let it cool in the pan. Once cooled, place a plate over the top and gently flip to release. 

Feeling a little extra? Sift powdered sugar over top or try a garnish—like lemon rinds or raspberries. And you can go further: fork the top and drizzle with warm honey, or crown it with a piece of honeycomb for a show-stopping finish.