Feeding an Addiction with Lemon Almond Torta


Source: adapted from a recipe in Chocolatier magazine back in 1993
Serves: 8

Notes: I have a note that the original recipe (which I can no longer find, unfortunately) suggests that you serve this in a puddle of fresh raspberry coulis for a more formal presentation. I’ve never tried it that way but I imagine it would be both delicious and visually striking.

For the lemon curd:

  • 3/4 (150g) cup sugar
  • 3 large eggs
  • juice (~1/2 cup/125ml) and grated zest from 2 large lemons
  • 4 tablespoons (60g) unsalted butter, cut into 1/2-inch cubes

For the torta:

  • 2/3 cup (60g) sliced almonds 
  • 1/2 cup (75g) blanched almonds, lightly toasted
  • 1 cup (140g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (120g) unsalted butter, cut into 1/2-inch cubes
  • 1 cup (200g) sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 large eggs, at 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 the 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/180C. Generously butter the bottom and sides of a 9-inch (27cm) 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 2/3 of the way up from the bottom.

In a 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 bowl using a hand-held mixer at low speed, 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.

Source:  Feeding an Addiction with Lemon Almond Torta
Feeding an Addiction with Lemon Almond Torta Rating: 4.5 Diposkan Oleh: First House