Best Almond Lemon Torte Recipes
ALMOND-LEMON TORTE WITH FRESH STRAWBERRIES
Provided by Diane Rossen Worthington
Categories Dessert Bake Passover Kid-Friendly High Fiber Lemon Almond Kosher Kosher for Passover Party Potluck Vegetarian Pescatarian Peanut Free Soy Free Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- For cake:
- Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.
- Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.
- Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan. DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.
- For sauce and berries:
- Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl. do ahead Can be made 1 day ahead. Cover and chill.
- Cut around cake; release pan sides. Cut cake into wedges. Serve with sauce and remaining sliced strawberries.
- Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
ALMOND MERINGUE TORTE WITH LEMON AND STRAWBERRY FILLING
The recipe calls for a pastry bag, but the meringue disks can also be formed with a spatula. If made ahead, the meringue will soften slightly from contact with the buttercream.
Yield Makes 8-10 servings
Number Of Ingredients 13
Steps:
- Position racks in top third and bottom third of oven and preheat to 300°F. Using 9-inch tart pan bottom as guide, trace a circle on each of 2 sheets of parchment paper. Place papers, marked side down, on baking sheets.
- Blend 1/4 cup sugar, whole almonds and cornstarch in processor until nuts are finely ground. {Step One} Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Add remaining 3/4 cup sugar by tablespoonfuls, beating until meringue is stiff and glossy. Fold almond mixture into meringue.
- {Step Two} Spoon meringue into large pastry bag fitted with 1/2-inch-diameter plain tip. {Step Three} Starting in center of 1 circle marked on parchment and holding tip just above paper, pipe meringue in continuous spiral to fill circle completely. Repeat with remaining circle and meringue, forming 2 rounds.
- Bake meringues until pale golden and just firm to touch, about 30 minutes, switching position of pans after 20 minutes. Cool on pans on racks.
- Combine sugar, egg whites and salt in large stainless steel bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer registers 135°F, about 5 minutes; remove from over water. Using electric mixer, beat until firm peaks form and mixture is completely cool, about 6 minutes. Beat in butter, 1 piece at a time. Gradually beat in lemon juice. (If buttercream appears curdled, place bowl over low heat for several seconds. Remove from heat; beat until smooth. Repeat warming and beating as necessary.) Whisk cream to firm peaks; whisk into buttercream.
- Peel parchment off meringues. Using 9-inch tart pan bottom as guide, trim meringues. Place dabs of buttercream on tart pan bottom; top with 1 meringue. Spread 3/4 cup buttercream over meringue; top with strawberry slices. Spread 3/4 cup buttercream over berry slices. Top with second meringue. Spread remaining buttercream over top and sides of torte. Press sliced almonds into buttercream. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before continuing.)
- Cut reserved whole strawberries into quarters. Arrange atop torte.
ALMOND LEMON TORTE
Steps:
- Make the torte rounds: In a food processor grind fine the almonds with the confectioners sugar, add the flour and blend the mixture until well combined. Add the butter, blend the mixture until it resembles coarse mean, and on a work surface knead the dough lightly with the heel fo the had to distribute the butter evenly. Form the dough into a ball and dust it lightly with flour. Wrap the dough in plastic wrap and chill it for at least 1 hour or overnight. Divid the dough into 4 pieces and on 2 baking sheets press each piece into an 8" round. Bake the rounds in he middle of a preheated 375 degree oven, 1 sheet at a time, for 10 to 12 minutes, or until they are golden, and let them cool on the sheets on racks. With a narrow metal spatula loosen the rounds carefully and transfer them to a work surface. Make the filling: In a bowl whisk together the condensed milk and the yolks until the mixture is combined well, add the lemon juice and the rind, and whisk the mixture until it is thickened. Stir in the almonds until they ar combined well. On a serving dish arrange 1 torte round, spread it with one third of the filling, and layer the remeaining rounds and the remaining filling in the sam manner. Make the glaze: In a bowl whisk together the confectioners sugar, lemon juice, and 1 1/2 T hot water until the mixture is shiny and smooth. Pour the glaze onto the torte immediately, letting the excess drip down the side. Arrange the almonds decoratively on the glaze and let the torte stand for at least 30 minutes, or until the glaze is set. The torte may be made 6 hours in adance in order to achieve a softer, more cake-like consistency and may be chilled but in this case the glaze will lose its shine.
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Ingredients
The basic ingredients required for making almond lemon torte are almond flour, sugar, eggs, butter, lemon zest, and lemon juice. These ingredients can be easily found at any grocery store.Almond flour
Almond flour is a key ingredient in almond lemon torte as it gives the dessert its nutty flavor. It is made from blanched almonds that are finely ground into a flour-like consistency. Almond flour is a great alternative to regular flour for those who follow a gluten-free diet.Sugar
Sugar is an essential ingredient in almond lemon torte as it adds sweetness to the dessert. Granulated sugar is usually used in this recipe, but other forms of sugar such as honey or maple syrup can also be used as a substitute.Eggs
Eggs are used in almond lemon torte to bind the ingredients together and give the dessert its structure. They also add moisture to the dessert, making it moist and tender.Butter
Butter is used to add richness and flavor to almond lemon torte. It also helps to give the dessert a slightly crunchy texture on the outside while keeping it soft and moist on the inside.Lemon zest and juice
Lemon zest and juice are used to give almond lemon torte its signature tangy and citrusy flavor. The zest is grated from the lemon's outer layer and gives the dessert a subtle lemon flavor, while the juice gives it a more intense lemony taste.Preparation
The preparation of almond lemon torte involves a few simple steps. First, the almond flour, sugar, and lemon zest are mixed together in a large bowl. In a separate bowl, the eggs, melted butter, and lemon juice are whisked together until well combined. The wet mixture is then poured into the dry mixture and mixed until it forms a smooth batter. The batter is then poured into a greased cake pan and baked in the oven until golden brown. Once the torte is done, it is cooled and then dusted with powdered sugar before serving.Variations
There are many variations of almond lemon torte recipes that can be found online or created based on personal preferences. Some recipes include adding almond extract to enhance the nutty flavor, while others add blueberries or raspberries to the batter to add a fruity twist. Lemon curd can also be added as a topping to the torte for an extra tangy flavor.Conclusion
Almond lemon torte is a delicious dessert that combines the flavor of almonds and lemons in a perfect way. It is a great dessert option for those who want to have a dessert that is not too sweet, yet has a burst of flavors. The recipe for almond lemon torte is simple and can be made with a few basic ingredients that are easily available. With its delicious taste and simple preparation, almond lemon torte is a dessert that can be enjoyed by everyone.Almond lemon torte is a classic dessert that is loved by many people due to its rich flavor and smooth texture. The dessert is easy to make and can be enjoyed on different occasions such as birthdays, weddings, and family gatherings. To achieve the perfect almond lemon torte, you need to follow the recipe to the letter and observe some tips and tricks along the way. In this article, we'll share some valuable tips when making almond lemon torte recipes that will help you create the perfect dessert.
Tip 1: Use Fresh Ingredients
The quality of the ingredients you use when making an almond lemon torte recipe significantly impacts the flavor and texture of the dessert. Therefore, it's essential to use fresh and high-quality ingredients. For instance, use fresh lemons for the juice and zest, and ensure that the almond flour you use is not stale. Additionally, use unsalted butter, as it provides a better balance of flavors and helps to control the amount of salt in the dessert. When using cream cheese, make sure it's at room temperature as it mixes well with the other ingredients.
Tip 2: Use the Right Equipment
When making an almond lemon torte recipe, you want to ensure that you have the right equipment to help you create the dessert efficiently. It's essential to have a sturdy mixing bowl, as you'll need to mix the different ingredients vigorously to achieve a smooth and fluffy batter. Additionally, a stand mixer or an electric hand mixer will come in handy when combining the butter and sugar or blending the cream and the cheese. Also, make sure you have a 9-inch springform pan to bake the dessert.
Tip 3: Use a Water Bath
To achieve the perfect almond lemon torte, you want to ensure that the cake bakes evenly and does not crack on top. A water bath is a simple method that can help you achieve this. It involves placing the cake pan in a larger pan containing water before placing it in the oven. The steam from the water helps to regulate the temperature of the cake and prevents it from cracking. To prepare a water bath, wrap the cake pan tightly in aluminum foil, then place it in a larger pan containing hot water.
Tip 4: Use the Right Temperature and Baking Time
The temperature and baking time play a crucial role in the outcome of the almond lemon torte. You want to ensure that the cake bakes evenly and does not undercook or overcook. The ideal temperature for baking an almond lemon torte is 325 degrees Fahrenheit. It's also essential to use an oven thermometer to ensure that the oven's temperature is accurate. Additionally, the baking time should be between 45 minutes to an hour, depending on your oven's temperature. You can check if the cake is ready by inserting a toothpick in the center of the cake. If it comes out clean, the torte is done.
Tip 5: Let the Torte Cool before Serving
Once the almond lemon torte has finished baking, you need to let it cool before serving. This is because the cake needs to set before you can slice it. You can cool the torte by placing it on a wire rack for 15 to 20 minutes, then running a knife around the edges to loosen it from the pan. After that, remove the sides of the pan and let the cake cool to room temperature. Once the cake has cooled, you can serve it with some whipped cream, fresh berries, or a dusting of powdered sugar.
Tip 6: Store the Torte Properly
Storing the almond lemon torte properly can help to preserve its freshness and flavor. You can store the cake at room temperature for up to 24 hours. To prevent it from drying out, cover it with plastic wrap or aluminum foil. If you want to keep the cake for a more extended period, you can refrigerate it for up to three days. Wrap it tightly with plastic wrap, and store it in an airtight container. Additionally, you can freeze the cake for up to two months. Wrap it tightly with plastic wrap and then use aluminum foil to cover it. To thaw the cake, place it in the fridge overnight then let it come to room temperature before serving.
Conclusion
Creating the perfect almond lemon torte requires patience, attention to detail, and following the right recipe. By using high-quality and fresh ingredients, the right equipment, baking at the correct temperature and time, and storing the cake properly, you can create a delicious dessert that everyone will love. Try incorporating these tips in your almond lemon torte recipe, and you'll achieve a dessert that is not only beautiful but also delicious.