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Luscious Lemon Almond Torta
I have done more baking in the past few weeks than I have done in the past year and rather than satisfying my sweet tooth I have managed to stir up my taste for sweets to the point where I feel deprived if I don’t have something freshly baked sitting on the kitchen counter. This recipe has been on my “Recipes I Must Try” board on Pinterest for several months and I finally gave in to temptation and made it. I love lemon desserts, lemon bars in particular, and this recipe looked like a fancier version of one of our favorite cookies ~ lemon curd baked on top of a dense, buttery pastry. One of the many wonderful things about Pinterest is that I have found some great new blogs to visit that I probably wouldn’t have otherwise discovered. This recipe was posted by The Traveler’s Lunchbox and I hope you will stop by for a visit.
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- Lemon Almond Torta
Wow, that photo isn’t terribly attractive is it? I didn’t place each almond slice on the top of the cake but should have taken a bit more time than I gave it. The lemon curd puffed up during baking and what symmetry there was to the almonds completely disappeared by the time it had cooled down. Oh well, next time I’ll pay more attention to details. I cut the cake when it was cool and refrigerated what was left. I thought the texture and flavor were actually better the next day after it had a chance to mellow. I cooked the torta for 35 minutes and will give it another 5-7 minutes the next time I make it. The center was a little too soft, but that didn’t affect the yummy flavors one bit. If you make this torta forget about the parchment paper. It isn’t needed and is hard to peel off the delicate cake.
- FOR THE LEMON CURD:
- ¾ cup (150g) sugar
- 3 large eggs
- Juice (1/2 cup/125 ml) and grated zest from 2 large lemons
- 4 tablespoons (60g) unsalted butter, cut into ½-inch cubes
- FOR THE TORTA:
- ⅔ cup (60g) sliced almonds
- ½ cup (75g) blanched almonds, lightly toasted
- 1 cup (125g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons (115g) unsalted butter, cut into ½-inch cubes
- 1 cup (200g) sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 large eggs, room temperature
- icing/confectioner's sugar for dusting cake
- TO MAKE THE LEMON CURD:
- In a non-corrosive heavy saucepan combine sugar, eggs, lemon juice and zest. Whisk until thoroughly blended. Add the butter. Cook over medium heat, whisking constantly for 3 to 5 minutes, or until mixture thickens. Don't let it boil! Transfer the curd to a bowl, cover the surface with plastic wrap and chill for at least 4 hours or overnight.
- TO MAKE THE TORTA:
- Preheat oven to 350F. Generously butter the bottom and sides of a 9-inch round springform pan. Line the bottom of the pan with a circle of baking parchment. Gently press about half of the sliced almonds against the side of the pan, adhering them about ⅔ of the way up from the bottom.
- In the food processor combine the whole toasted almonds, flour, baking powder and salt. Process for 10-20 seconds, until finely chopped. In a small bowl, beat the eggs lightly with a fork until frothy.
- In a large mixer bowl beat the butter for 30 seconds, until creamy. Gradually add sugar and continue beating for 2-3 minutes, until light in texture and almost white in color. Beat in vanilla and almond extracts.
- Using a rubber spatula, fold the almond/flour mixture into the butter mixture until blended (the batter will be stiff). Stir in the beaten eggs just until smooth. Scrape the batter into the prepared pan and spread it into an even layer with the back of a spoon. Spread lemon curd evenly on top of the batter to about ½-inch from the side of the pan. Sprinkle the remaining sliced almonds over the top of the batter. Lightly dust with confectioners' sugar.
- Bake the torta for 30-35 minutes until the cake tester or toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the torta completely in the pan set on a wire rack. Run a thin-bladed knife around the edge of the torta to loosen it from the side of the pan before removing. Peel off the baking paper and dust the torta with more confectioners' sugar before serving. Serve at room temperature.
A Little Slice of Lemon Heaven
This post is linked to Foodie Friday at Rattlebridge Farm (formerly Designs by Gollum)
and On the Menu Monday at StoneGable (I’m so happy you are back, Yvonne. You were missed)
Almonds and lemons are two of our favorite flavors in desserts. I think your torta looks delicious. I need to start a “recipes to try” Pinterest area.
Best,
Bonnie
Bonnie recently posted..Cornbread to Celebrate My Mother’s Birthday
Oh Cathy, my mouth is actually watering and I can feel it puckering! What a beautiful treat that I know I would love.
Susan recently posted..Mushroom and Goat Cheese Pizza
This looks amazing and full of flavor, the texture is right up my alley.
jennifurla recently posted..Ice Cubes and Blue Cake
Another wonderful recipe from you! I pinned this immediately, it sounds too delish!
Jess Wakasugi {Life’s Simple Measures} recently posted..A Birthday to Remember, Forever
Cathy, I think it’s a quite lovely photo! It certainly made MY mouth water! I love lemon squares but a torta is a whole new twist for me!
The Café Sucré Farine recently posted..Coconut Shortbread w/ Vanilla Bean Salted Caramel ……. and a Tea Party!
Almonds and lemons, great combination, it looks fantastic!
Carol @ Always Thyme to Cook recently posted..I won some soup…
This looks wonderful. I would probably love it because I love lemon
any thing. Yours looks so good.
Pat
Pat recently posted..Old-fashioned Cupcakes with Buttercream Frosting
Oh my, Cathy. Your photos is luscious looking, so dismiss any other though. You hit three of my sweet spots– dessert, lemon and almond. I am so making this! It’s so pretty, and would be perfect on an Easter Brunch buffet. PS: Like you, I love Pinterest… but I have to limit how much time I spend on it!
It looks delicious! I am drooling over it and love all those almonds. YUM!!! Have a great weekend, Cathy!
That is a beautiful Torte – I love lemon desserts!
Virtually Homemade – Liz recently posted..Edamame Hummus
That’s beautiful Cathy…my mouth is watering just looking at the lemon curd. And I love almonds too, so I’m bookmarking this.
I seem to be craving sweets more lately too, and seeing pitures like your torte really stirs up the craving!
Lynda recently posted..Tangy Glazed Pork Loin
Thank you for this great idea of creating Recipes I Must Try; now I also have one of those. This looks and sound perfect for the lemon lover that I am.
My initial thought was “oh my”… This is my kind of dessert Cathy, it’s just beautiful:@)
Goodness…I now have too many lemon recipes to try. Happily, I have a tree full of Meyer Lemons to harvest so there are enough to give this one a try,also. It is a very good thing that I have neighbors with whom to share!
Kate recently posted..Not Just Any Irish Soda Bread!
I think it looks great Cathy – and I’ve had the same thing happen on a similar almond cake, where it sank in the middle. But this version with the lemon curd looks just so tempting. I can’t wait to try it.
ciaochowlinda recently posted..Zuppa di Orzo/Mushroom Barley Soup
That slice of cake with the curd looks delicious! Slice of heaven! I wholeheartedly agree!!!!
Eliot recently posted..Coffee Houses
I am pinning this for future reference. Lemon desserts are on a par with chocolate, IMHO. This looks wonderful.
Interesting observations you made & I will make note of, because of course, you KNOW how much I love LEMON!!!
I think your shot looks very rustic & natural, actually. It sure makes me want a taste!
Rettabug recently posted..There’s an APP for that!
That looks delicious Cathy and I love everything that’s got lemon in it:D
Jeannie recently posted..Glazed Oatmeal Cake
I still have some lemon curd in my fridge that needs to be used. This is a truly tasty looking cake.
I also struggle with shooting pictures of cakes. I end up taking tons and never really like one. It gets especially hard, when put on a cake stand.
Kirsten@ My Kitchen in the Rockies recently posted..Nutella Swirl Bundt Cake
This sounds so good!
I am such a sucker for lemon desserts too and this one sounds fabulous, Cathy!
Susan recently posted..An Irish Roundup and a Winner!
I so love a lemon based dessert and this sounds great. I’m always so happy when you give your input and tips on recipes. I’m never disappointed when I come to your blog because of your critique of a recipe.
Karen (Back Road Journal) recently posted..Pozole Verde
Love lemon sweets, this looks really tempting and gorgeous.
Angie@Angie’s Recipes recently posted..Chinese Red Dates and Seeds Power Bars
I also love anything lemon and this looks totally delicious.
Marilyn recently posted..Souls Blossom’s
I love lemony desserts and thinks looks absolutely delicious! Very impressive looking too. Funny how all of your baking is only making you want more..lol I am the same way:)
Raina recently posted..Irish Soda Bread
Hi Raina – I’m not used to having sweets in the house and eating dessert every day is a habit I could easily fall in to. I try to make dessert only when I’m having company for dinner, but it doesn’t always work out that way.
Cathy recently posted..Lemon Almond Torta
This looks so lemony – the photo of the slice is heavenly! I’d like to try this. It seems like the sort of cake that would be good with a cup of tea on a Sunday afternoon.
holy cow, i adore lemon desserts! i would happily dig into that, what a plate full of springtime!
ps, i posted your egg foo yong, i think i’ve already fixed it for myself about four times 🙂 i just love your blog!
teresa recently posted..Egg Food Yong
Wow… it looks beautiful and delicious Cathy!
Pam recently posted..Have you ever had…
Anything with citrus flavours works for me – and I don’t care what it looks like!! Just as well – my efforts never look as good as any other photos!!
Are you kidding me, Cathy? The photo is super attractive! Maybe because I absolutely love lemon desserts like you do that they all look fabulous. One look at the photo of this torta as it showed up in my email box and I wanted a slice immediately. The cake looks scrumptious and the recipe perfect! Now it is on MY Must Make list!
Jamie recently posted..TENDER COOKED BEEF AND CARROT CANNELLONI
I think it looks great. Luv me some lemon.
Ramona recently posted..Mississippi Monday 3/12/12
Oh Cathy — TWO of my favorites ….. almond and lemon!! I am sure this is outta-this-world 🙂
Blessings!
Gail
Gail @ Faithfulness Farm recently posted..Low-Carb Living ~ Roasted Broccoli & Shrimp
I am excited beyond belief by this AMAZING recipe! Lemon curd! In cake! With almonds?! What more could a girl want?!
Katia recently posted..blood orange sidecar
Every almond may not be “perfectly placed,” but it looks absolutely delicious to me! This is the kind of dessert I like. I think I will try making it with almond flour and xylitol, making for a lower-carb version for those of us with sugar blues! Thanks for passing it along…
renee recently posted..Melt In Your Mouth Chicken
Nothing wrong with those photos! I am drooling over that last photo. And already copied the recipe.
Barbara recently posted..Yogurt Flatbreads with Barley and Mushrooms
The torta looks great! If you think it should be more “composed”, merely change the name to torta rustica.
I too found this recipe on Travelers Lunchbox thru Pinterest. Instead of making one 9″ torta I used smaller 5″spring form pans. I wish I could figure out how to get the almonds on the sides to look like the one in the picture on Travelers Lunchbox. My cakes came out looking just as yours did and were also soft in the middle. Perfection really. I have to say this is truely a delicious dessert that I will definitely be making again. I used the parchment on the bottom as it made it easier to remove from the bottom of the pan. It slid right off onto the serving plate.
I made this today and after 38 mins I took it out of the oven. After it cooled I did as the directions stated and it was hard getting the paper off. However—in the middle it was still raw dough. So— how do I fix it? Just let it cook longer? I am sooo bummed out.
I’m sorry your cake didn’t turn out as expected, Donna. Did you use a smaller cake pan, thus making a thicker cake? Have you checked your oven temperature? The only thing that would solve the problem is cooking it longer. Did you check it with a toothpick when you took it out of the oven? So sorry you weren’t happy with the recipe.
Cathy Farley recently posted..Cruising Through Europe – Rothenberg ob der Tauber
Cake pan was the correct size, oven temp spot on and yes I checked it with a cake tester. The one in the picture is much darker than mine so I’m thinking I’ll make it one more time and let it go maybe as long as 45 mins.