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