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An almond lemon curd cake baked like a citrus tart with all the goodness of toasted almonds and lemon curd in a torta.
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Almond Lemon Curd Torta

An almond lemon curd torta baked like a citrus tart with all the goodness of almonds and lemon curd in a cake.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Cake
Cuisine: Dessert
Servings: 1 torta
Author: Ellen


  • 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


  • 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