Talking about spring ingredients a couple weeks ago led to the idea for this dessert which is a new favorite and certain to be returned to in springs to come. Almond Torte, Celery Almond Sorbet, Candied Almond with Celery Seeds and Sugared Celery

Almond Torte

3/4 cups sugar

4 oz almonds

1 1/2 teaspoons honey

4 oz earth balance

seeds from the inside of one vanilla bean

3/4 cup pureed silken tofu

1/2 cup flour

3/4 teaspoon baking powder

preheat oven to 350 degrees

In a food processor combine sugar, almond and honey. Process for 2 full minutes. Put aside.

In a mixer cream earth balance and add almond sugar mixture, process until combined. Add vanilla bean, pureed tofu, flour and baking powder and mix until just combined.

Bake in individual cupcake molds or any shape individual silicone molds. Cook until cakes test clean, about 20 minutes.

Celery Almond Sorbet

2 cups almonds

2 cup water

4 cups chopped celery

honey to taste, approximately 6 tablespoons

pinch sea salt

Pour boiling water over almonds and let them sit for at least half an hour. Combine all ingredients in a high speed mixer. Adjust honey to taste. Strain through a fine strainer pushing out as much liquid as possible. Discard the solid and freeze the liquid in an ice cream maker.

Candied Almond and Celery Seed

1 cup almonds

2 teaspoons celery seeds

2 tablespoons honey

large pinch of sea salt

large pinch of sugar

Preheat oven to 350 degrees.

Combine all ingredients on a baking sheet and place in oven. Cook until golden brown, about 10 minutes.

Sugared Celery

2 stalks celery

2 tablespoons sugar

Thinly slice celery and toss in sugar

To Assemble Dessert

Top torte with a scoop of sorbet, a small handful of almonds and a pinch of sugared celery.

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note: I made a big batch of this for a couple Home Restaurants and then reduced the portions for this blog post. I am not certain that the there is the perfect ratio of cake, sorbet and garnish– no worries, any left overs can be enjoyed on their own!