Lemon Almond Torte

"When fate hands you lemons, make lemonade." This was said by Dale Carnegie, author and lecturer, who, I think, must have had something against lemons. Obviously, he viewed getting lemons as bad. I rather like lemons, however, in keeping with the quote's sentiment that lemons are bad, fate has been serving them to me for breakfast, lunch and dinner.

Let's just say my new year has stepped off on the wrong foot. In all honesty I can't remember a time in my life were I've felt worse, but baking always makes me feel better so I figured I'd take Mr. Carnegie's advice. I've made "lemonade", so to speak, forgoing the drink for a Lemon Almond Torte. (Honestly, if I really wanted to turn a citrus fruit I dislike into a positive I would have used grapefruits. The mere thought of grapefruits make my cheeks pucker.)

Lemon Almond Torte

• 14 ounces blanched, whole almonds, lightly toasted
• 5 ounces butter (1 stick plus 2 tablespoons), softened
• 13 ounces superfine sugar (caster sugar)
• 6 eggs
• 3 tablespoons heavy cream
• 5 ounces flour
• 2 teaspoons lemon rind
• 2 tablespoons lemon juice
• lemon curd (see recipe below)
• powdered sugar for dusting

1. Preheat oven to 325 degrees. Lightly grease a 9 inch pan. (I used a smaller pan so that it would be thicker and I could cut it into layers)
2. Grind the almonds in a food processor until you have almond flour. Set aside.
3. Cream the butter and the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the heavy cream, beat until combined.
4. Fold in the flour and almond flour until just combined and smooth.
5. Pour the batter into the pan. Bake for 1 hour or until toothpick inserted in center comes out clean.
6. Cool the cake for at least 30 minutes. Brush with the lemon juice.
7. Spread the lemon curd on top (and in the middle if you've cut the cake into layers). Dust with the powdered sugar.

Lemon Curd (Recipe from the Secrets of Baking by Sherry Yard)

This is the best lemon curd I've ever made! My family loves it on many items, but one of our favorites is spreading it on top of buttered oat waffles and sprinkling with powdered sugar. It is truly comfort food for a cold winter morning.

• 2/3 cup sugar
• 2 tablespoons finely chopped or grated lemon zest
• 3 large eggs
• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 4 tablespoons (1/2 stick) unsalted butter chilled and cut into 1/2 inch cubes

1. Prepare an ice bath, using a large bowl to hold the ice. Fill a medium saucepan 3/4 full of water and bring to a simmer over medium heat.
2. Combine the sugar and lemon zest in a food processor and pulse until the sugar is yellow and very fragrant, about 1 minute. The friction of the machine heats up the zest, releasing its oils into the sugar. (Alternatively use a mortar and pestle or a small bowl and fork)
3. Combine the lemon sugar, eggs and egg yolks in a medium heatproof bowl and whisk together for 30 seconds, to distribute the sugar evenly, which prevents premature coagulation. (Which reminds me of premature something else...and I'll know who read this recipe by the comments...) Place the bowl over the simmering water and immediately begin whisking. Whisk continuously for 15 seconds, or until the sugar is dissolved. To see if the sugar has dissolved, place a (clean!) finger in the mixture. If you feel grains, continue to whisk.
4. Add the lemon and lime juices and cook, whisking continuously, for about 5 minutes. Use a rubber spatula scrape the sides and bottom of the bowl from time to time. Insert a thermometer and check the curd's temperature. The curd is done when it has the consistency of sour cream and a temperature of 160 degrees. Rinse and dry the food processor, if using.
5. Transfer the curd to the food processor or large bowl. Pulse while you add the butter, piece by piece, or whisk it in by hand. Once all of the butter has been added, pulse or whisk for 10 seconds, or until the texture is homogeneous. Rinse and dry the heatproof bowl.
6. Strain the curd through a fine-mesh strainer back into the bowl and set in the ice bath to cool. Cover with plastic film, pressing it directly onto the surface of the curd to prevent a skin from forming. Stir the curd occasionally until it has cooled completely. At this point the curd can be used or refrigerated in an airtight container for up to 1 week.