This almond lemon curd torta is a sweet cake topped with toasted almonds and delicious lemon curd. Its a labor of love, but worth it in the end!
Pin this almond lemon curd torta for later.
Do you love to bake? Role call for our bakers out there? What is your favorite recipe to bake? Have you found that when it comes to baking it takes a few steps in preparation? not just one or two. I loved this almond lemon curd torta but let me tell you about preparation before sticking the torta in the oven.
First; the equipment I used:
2 whisks
1 saucepan
1 large bowl, 1 medium bowl, 2 small bowls
a lemon juicer
1 nut chopper
1 hand mixer
microwave, stove top, oven
1 rubber spatula, 1 wooden spoon, 1 wooden spatula
a zester
measuring spoons – tablespoon, teaspoon, 1/2 teaspoon
measuring cups – 1 cup, 3/4 cup, 1/2 cup
1 spring-form pan
1 refrigerator
Next; the preparation steps required:
toasting sliced almonds, grounding almonds for almond flour
butter softening
lemon juicing and zesting
making lemon curd and cooling the lemon curd
egg whisking
Finally, the torta baking:
Bake the torta!!!!!!!!!!!!!
Let torta cook!
Cool.
Eat almond lemon curd torta! The best part!
Yes, baking can take time. But when you are finished and present your creation; whether it is a almond lemon curd torta or your favorite treat, it will all be worth it! Each step, each dish, each moment!
Now let’s eat this torta otherwise known as cake!
Almond Lemon Curd Torta
Ingredients
- 9 TBS unsalted butter (softened and divided)
- 1 cup plus 1 TBS flour
- 1 cup plus 2 TBS sugar
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 extra large eggs
- 1/2 cup ground toasted almond flour
- 1/2 cup lemon curd
- 2 TBS toasted sliced almonds
- 1/2 tsp almond extract
Equipment
- Large Mixing Bowl
Instructions
- Preheat oven to 350 degrees
- With 1 TBS butter, grease 9 inch spring-form pan
- Dust with 1 TBS flour, shake off extra
- In a large bowl, cream 8 TBS butter and 1 cup sugar
- Sift together 1 cup flour, almond flour, kosher salt, and baking powder. Add to creamed butter and mix in gently.
- Whisk together the 2 eggs until they are completely mixed together
- Add eggs and almond extract to flour/butter mixture, mix together
- Scrape batter into spring-form pan, spread to fill and tap bottom to settle
- Drop 1 TBS of lemon curd 1 inch from outer edge all around the torta, spacing evening
- Drop 3 TBS lemon curd into center of torta
- Sprinkle with toasted sliced almonds and 2 TBS sugar
- Bake for 35 to 40 minutes, until top is golden and toothpick insert in torta (not lemon curd) comes out clean
- Cool for 10 minutes, remove sides of spring-form pan, cool completely
- Serve with whipped cream
If you are toasting your own sliced almonds, lay out in a saucepan. Toast over medium low heat, stirring occasionally, for about 5 minutes. Let cool. To make your own almond flour, add 1/2 cup toasted sliced almonds into a nut chopper. Let grind for about 1 minute until almonds are ground finely – they will still be slightly coarse.
Lemon Curd
Ingredients
- juice and zest of 2 large lemons
- 6 TBS unsalted butter (- cubed)
- 3/4 cup sugar
- 4 extra large eggs
Equipment
Instructions
- In a microwave safe medium bowl, whisk together lemon juice and zest, sugar, and eggs
- Add the cubed butter
- At 50% power, stirring every 30 seconds, melt the butter into the lemon juice, sugar, and eggs - about 2 minutes
- At 50% power, stirring/whisking every 30 seconds, cook the lemon mixture until slightly thicken - about 3 minutes
- Cool for 5 minutes
- Seal a layer of plastic wrap on top of the lemon curd, not allowing any air to get in between, so as not to form a skin on the curd pudding
- Refrigerate for 90 minutes before using in cake
- There will be leftovers to use in crepes or eat as pudding
This almond lemon curd torta was worth each and every step of the way. I think it is time to bake again.
Inspired by this Lemon-Almond Butter Cake by Regina Schrambling. Thank you!
Daniella says
Do you add the toasted almond flour when you add the standard flour? I didn’t see the almond flour listed in the directions.
Ellen Garrett says
Yes, you do add the almond flour with the standard flour. I will have to make that correction in the recipe, thanks for asking.
Rach's Recipes says
What do you think about using confectioner’s sugar and vanilla extract to this recipe? Thank you.
Ellen Garrett says
Where did you want to add confectioner’s sugar? you can use vanilla instead of the almond extract but it will change the flavor to vanilla and not almond.
Gayle @ Pumpkin 'N Spice says
This is such a pretty dessert! I love the almond and lemon combo. Sounds just perfect for spring!
Ellen Garrett says
Thanks so much Gayle. It was so good, I hope you like it.
deb says
love the look!!!
Can almond flour be eliminated and increase standard flour due to nut allergies??
Ellen Garrett says
Yes, you can replace it with a standard flour instead of the almond but since almond flour is lighter I would only increase it by half and then add additional flour perhaps 1 tbs at a time if it is felt like it is needed. I hope that works for you. The almond flour is mostly to add flavor.