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