Toasted Almond Soufflé

This recipe is a delicious end to any meal. Pour the strawberry-orange sauce into your prettiest medium size pitcher and garnish with a couple of perfect berries. The sauce can be made earlier, but the soufflé must be served immediately.

Prep Time:
25 min
Cook Time:
40 min


Nutrition Facts


  • 2 tbsp (30 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • Pinch salt
  • 1/2 cup (125 mL) table cream (18%)
  • 1 tsp (5 mL) grated orange rind
  • 1/4 cup (60 mL) orange juice
  • 3 eggs, separated
  • 1/4 cup (60 mL) finely chopped toasted almonds
  • 3 tbsp (45 mL) granulated sugar

Strawberry-Orange Sauce

  • 3 tbsp (45 mL) granulated sugar
  • 1 1/2 tsp (7.5 mL) cornstarch
  • Pinch salt
  • 1/2 cup (125 mL) orange juice
  • 1 1/2 cups (375 mL) sliced strawberries



  1. Preheat oven to 325°F (160°C).
  2. Melt butter in small saucepan over medium-low heat. Stir in flour and salt; cook for 1 minute. Add cream; bring to boil. Remove from heat. Stir in orange rind and juice. Beat egg yolks with electric mixer on high speed for 5 minutes. Gradually add orange mixture; mixture; mix well. Stir in almonds. Set aside.
  3. Beat egg whites in large bowl with electric mixer until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Fold orange-almond mixture into egg whites. Pour into ungreased 6 cup (1.5 L) soufflé dish. Bake in preheated 325 °F (160 °C) oven for 40 minutes. Meanwhile, make the Strawberry-Orange Sauce.

Strawberry-Orange Sauce

  1. Combine sugar, cornstarch and salt in small saucepan. Stir in orange juice. Cook over medium heat until mixture thickens and boils. Remove from heat; stir in strawberries. Cover saucepan. Let sauce stand at room temperature until serving time. Serve with Toasted Almond Soufflé. Makes 1-1/4 cups (300 mL).


To toast almonds, spread nuts on an ungreased baking sheet. Bake in a preheated 350°F (180°C) oven until golden brown, about 10 minutes, stirring occasionally.