Ingredients
Lime Curd
- 110 grams castor sugar
- 2 large eggs
- Juice and zest of 2 limes
- 80 grams Butter
Almond Torte
- 60 grams flaked almonds
- 75 grams toasted blanched almonds
- 140 grams Plain Flour.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 120 grams unsalted butter
- 200 grams castor sugar
- 1 teaspoon vanilla extract
- 1 teaspoon Almond extract
- 3 large room temperature eggs
- Icing Sugar to Dust
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Insert butterfly into TM bowl and add all ingredients. Cook for 8 minutes at 80 degrees C on speed 3. Let cool in fridge for 4 hours.
Preheat oven to 180C. Generously butter the bottom and sides of a 9-inch (27cm) round springform pan. Line the bottom of the pan with a circle of baking parchment. Gently press about half of the flaked almonds against the side of the pan, adhering them about 2/3 of the way up from the bottom.
In TM combine the toasted blanched almonds, flour, baking powder and salt. Process on speed 9 for 10 seconds til finely chopped. Set aside.
In a small separate bowl, beat the eggs lightly with a fork until frothy.
Cream butter on speed 5 for 30 seconds, until creamy. Gradually add sugar and continue beating for 20 seconds until light in texture and almost white in color. Add in vanilla and almond extracts and process for another 5 seconds.
Add the almond/flour mixture into the butter mixture until blended (the batter will be stiff).Beat in the eggs until smooth. Scrape the batter into the prepared pan and spread it into an even layer with the back of a spoon. Spoon 8 tablespoons of the lime curd in an evenly-spaced ring around the top of the cake batter, about a 1/2-inch in from the side of the pan. Spoon 3 tablespoons evenly spaced into the center of the ring (it will all melt together into an even layer in the oven). Sprinkle the remaining flaked almonds over the top of the batter. Lightly dust withicing sugar.
Bake the torta for 25-35 minutes, until a cake tester or toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the torta completely in the pan set on a wire rack. Run a thin-bladed knife around the edge of the torta to loosen it from the side of the pan before removing. Peel off the baking paper and dust the torta with more icing sugar before serving. Serve at room temperature.
Method for Lime Curd
Method for Torte
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Beautiful cake, followed instructions, to the T. Everyone enjoyed it.
Sorry for the delay I have now amended the recipe.Enjoy!!
Bella Toota
I am sorry for the confusion but have now amended the recipe. Enjoy!!
Bella Toota
Sorry for the confusion. I have now amended the recipe. Cheers!!!
Bella Toota
I am confused with the recipe. Would love to make this but not sure with the almonds. Is it flaked almonds you put on top of the cake which is the 60g and is it the slivered almonds 75g you process with the flour?
Going to give this one a go! Can I just check do you actually mean flaked almonds instead of slivered? Thanks.