Lemon Almond Torte

This is one of the fanciest treats in this book, and the most likely to combat scurvy! This is a
cake that everyone will like, especially lemon-meringue lovers. It takes a bit of time to make, but
the torte holds up beautifully in the refrigerator, so don’t be afraid to make it the night before; just
make sure it is sealed well in your fridge.
BaSE:
1 cups fl our
cup almond meal
or ground almonds
½ cup plus 2 tablespoons yogurt
(1 6-ounce container)
½ cup sugar
½ cup brown sugar
½ cup margarine,
melted and cooled
1 teaspoon vanilla
½ cup milk
Filling:
¼ cup fl our
1 cups sugar
¼ cup cornstarch
1¾ cups water
pinch of salt
1 tablespoon lemon zest
¾ cup lemon juice
1 teaspoon peeled, grated
fresh ginger
fresh raspberries (optional)
sliced almonds (optional)
Preheat the oven to 350 degrees. Lightly grease and fl our
an 8- or 9-inch springform pan.
For Base: In a large bowl, combine fl our and almond meal.
In a medium bowl, cream together margarine, sugar and
brown sugar. Stir in vanilla and yogur t. Add wet ingredients
to dry ingredients and combine. Once mixed, stir in milk.
Spread dough in the bottom of the prepared pan,
spreading up the sides of the pan to create a lip. Poke
bottom of base with a fork in several places. Bake for 10
minutes, remove the pan and, using the back of a spoon or
spatula, push down dough that has risen in the center of
base. Continue baking for 15 more minutes, or until edge
is slightly browned and toothpick comes out clean. Push
down center of cake again and let cool on a rack. While the
base is baking, begin preparing the lemon fi lling.
For Filling: In a medium saucepan, combine fl our, sugar,
cornstarch and salt. Whisk in water. Bring to a boil over
medium heat, stirring constantly. Lower heat and whisk until
thickened, approximately 5 minutes. Whisk in lemon zest,
lemon juice and ginger. Continue mixing for 2 to 3 minutes,
until mixture bubbles in the center. Remove from heat and
pour into a bowl. Let sit, stirring occasionally, until cooled.
Pour fi lling into cooled base and decorate with raspberries
and almond slices, if using. Refrigerate until set, at least 2
hours. Store leftover tor te covered in fridge.
Yield: 1 TORTE, ABOUT 14 SLICES
Prep time: 1 HOUR