Caramelized Banana Almond Torte

1 ½ cups almond meal* + ¼ cup reserved

¼ cups slivered or sliced almonds

¾ cup plus 2 tablespoons confectioners’ sugar

4 large egg whites

¼ teaspoon salt

½ teaspoon almond extract

4 ripe bananas sliced 1/8^th inch thick

½ cup caramel sauce

2 tsp rum or 1 tsp rum extract

1/8 tsp salt

Nonstick cooking spray

Preheat oven to 325°. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with ¼ cup slivered or sliced almonds.

*If you don’t have almond meal, use 1 ¾ cup sliced or slivered almonds and pulse in a food processor till ground fine.

In a medium bowl, combine almond  meal and confectioners’ sugar with a whisk.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners’ sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.

Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto a cooling rack, leaving the parchment lined top in place.

On a serving plate, sprinkle reserved ¼ cup almond meal onto the plate. This will help prevent your torte from sticking to the serving plate.

Using a long serrated bread knife, carefully slice the cooled torte in half. Place the bottom half on top of the plate sprinkled with almond meal.

To make the salted caramel sauce, dissolve 1/8 tsp salt into rum or rum extract. in a small bowl. Stir in caramel sauce.

Heat a skillet sprayed with non-stick cooking spray on medium heat. Place slices of banana into the hot skillet and cook for a minute or so, just until the bananas start to caramelize. With the help of a butter knife or offset spatula flip the bananas to caramelize the other side. Take the pan off the heat and very gently remove the bananas from the pan and place onto the plated torte bottom. Be careful as the bananas are very hot! Continue to cover the bottom  layer of torte with the caramelized bananas – should take about 2 to 2 ½  of the bananas.  Drizzle ¼ cup of the salted caramel sauce over the bananas. Carefully flip the top layer of torte onto the bottom layer. Press gently and then remove the parchment paper. Pour the remaining ¼ cup of salted caramel on top of the torte and gently spread over the entire top using a butter knife or offset spatula. Wipe out the skillet with a damp cloth, spray again with non-stick spray and caramelize the remaining the bananas placing them on top of caramel-covered torte. Serve immediately or chill in the refrigerator until ready to serve. The flavors will infuse into the torte the longer it sits.

(torte recipe courtesy of Everyday Food)