Lemon Torte
I recently discovered the wonderful world of Tortes through the front page of this wonderful website The Joy of Baking.
Tortes use little or no flour! Perfect!
1 March 2005
"The Joy of Torte"
Lemon Torte
Recipe (Modified from Clementine Torte by Stephanie Jaworski)
Place the Lemons in a saucepan and cover with cold water. Bring to a boil and then simmer the Lemons for about two hours. Drain and let them cool completely.
Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven. Butter and line a 8 inch (20 cm) springform pan with parchment paper. Set aside.
Once the Lemons are completely cooled, slice in half, and remove any seeds. Place the Lemon halves (skins and all) in your food processor and pulse until they are very finely chopped. Set aside.
In the bowl of your electric mixer, with the paddle attachment, place the eggs and beat until frothy. (Can also beat the eggs by hand or with an electric mixer.) Beat in the vanilla extract, and then the sugar, baking powder, salt, and almonds. Stir in the chopped Lemons and pour into the prepared pan.
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean (cover the cake with aluminum foil about the last 20 minutes of baking to prevent over browning). Remove from oven and place on a wire rack to cool. Once it has completely cooled, remove the sides of the springform pan.
This cake is best after a day or even two. It has a tendency to be a little bitter tasting just after baking but by letting it rest a day or two the flavors will blend and mellow.
Lemon Almond Torte:
1 pound (454 grams) Lemons (I used five lemons)
6 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups (250 grams) granulated white sugar
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups (225 grams) almond meal or ground almonds
This is a very tasty, but tart torte. I am excited to try it with other citrus.
Next up is the Chocolate Hazelnut Torte or maybe the Pavolov... or maybe...
Tortes use little or no flour! Perfect!
1 March 2005
"The Joy of Torte"
Lemon Torte
Recipe (Modified from Clementine Torte by Stephanie Jaworski)
Place the Lemons in a saucepan and cover with cold water. Bring to a boil and then simmer the Lemons for about two hours. Drain and let them cool completely.
Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven. Butter and line a 8 inch (20 cm) springform pan with parchment paper. Set aside.
Once the Lemons are completely cooled, slice in half, and remove any seeds. Place the Lemon halves (skins and all) in your food processor and pulse until they are very finely chopped. Set aside.
In the bowl of your electric mixer, with the paddle attachment, place the eggs and beat until frothy. (Can also beat the eggs by hand or with an electric mixer.) Beat in the vanilla extract, and then the sugar, baking powder, salt, and almonds. Stir in the chopped Lemons and pour into the prepared pan.
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean (cover the cake with aluminum foil about the last 20 minutes of baking to prevent over browning). Remove from oven and place on a wire rack to cool. Once it has completely cooled, remove the sides of the springform pan.
This cake is best after a day or even two. It has a tendency to be a little bitter tasting just after baking but by letting it rest a day or two the flavors will blend and mellow.
Lemon Almond Torte:
1 pound (454 grams) Lemons (I used five lemons)
6 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups (250 grams) granulated white sugar
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups (225 grams) almond meal or ground almonds
This is a very tasty, but tart torte. I am excited to try it with other citrus.
Next up is the Chocolate Hazelnut Torte or maybe the Pavolov... or maybe...