Strawberry-Macadamia Flourless Torte

Strawberry-Macadamia Flourless Torte

This a spectacular gluten-free Strawberry-Macadamia Flourless Torte to make while Florida strawberries are in season. Check our our How-to for assembling the delicious cake here.

5.0 from 1 reviews
Strawberry-Macadamia Flourless Torte
Yield: 8 to 12 servings
  • 1¼ cups whole roasted salted macadamia nuts
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 4 large eggs, separated
  • ¾ cup superfine sugar
  • ¼ teaspoon vanilla extract
  • 1 recipe Sour Cream Buttercream (recipe follows)
  • ¼ cup finely chopped roasted salted macadamia nuts
  • 1 (16-ounce) container fresh strawberries
  1. Preheat oven to 350°.
  2. Spray a 9-inch springform pan with cooking spray.
  3. In the work bowl of a food processor, pulse macadamias with 1 tablespoon granulated sugar until fine nut particles form. (Don’t overprocess, or you will create a nut butter.) Add salt, whisking well.
  4. In a large mixing bowl, combine egg yolks and superfine sugar. Beat at high speed with a mixer until light and creamy, approximately 2 minutes. Add vanilla extract, beating to blend. Add macadamia mixture to egg-yolk mixture, beating at medium speed until incorporated. (Batter will be very stiff.)
  5. In another mixing bowl, beat egg whites at high speed with a mixer until stiff peaks form. Spoon one-third of beaten egg whites into macadamia batter, stirring vigorously to loosen mixture. Add remaining egg whites, folding to incorporate. Spread mixture into prepared pan, smoothing with an offset spatula.
  6. Bake until torte is golden brown and a wooden pick inserted in the center comes out clean, approximately 27 minutes. (Top of torte should feel somewhat firm to the touch, and edges should be golden brown.) Let torte cool completely in pan, approximately 1 hour.
  7. Using a sharp knife or a thin offset spatula, loosen sides of torte from pan before removing sides of pan. In the same manner, loosen torte from bottom of pan. Remove torte from pan, and place on a cake plate.
  8. Spread Sour Cream Buttercream on sides and top of torte. Press chopped macadamias onto sides of torte.
  9. Trim green tops from strawberries. Slice strawberries vertically into thin slices. Arrange slices in concentric circles on top of torte, overlapping strawberries slightly until top is covered.
  10. Serve immediately.
• Torte can be frosted earlier in the day and stored in the refrigerator. To reduce the likelihood of discoloring buttercream, garnish with strawberries no more than an hour before serving.

5.0 from 1 reviews
Sour Cream Buttercream
Yield: 1¼ cups
  • 8 tablespoons salted butter, softened
  • 2½ cups confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • ⅓ cup sour cream
  1. In a medium mixing bowl, combine butter, confectioners’ sugar, and vanilla extract. Beat with a mixer, starting at low speed and gradually increasing to high, until smooth. Add sour cream, beating until incorporated.

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  1. I made this torte with almonds (skin removed) and toasted it. I added 1/2 tsp almond extract to the frosting. Instead of Macadamia nuts I used Pistachio nuts (I pulsed it in the food processor). It looked beautiful and the taste was wonderful. I had made three different cakes for my party and this one was finished first! Next time I will melt the white chocolate morsels first and add it to the batter because the white chocolate did not melt in the cake.. Also I will reduce the 2.5 cups confectioner’s sugar to 2 cup for the sour cream buttercream frosting.

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