Portuguese Almond Torta de Azeitão with Lemon Zest
A traditional Portuguese almond tart enriched with the zest of fresh lemons.
Delight in the classic taste of Portugal with this almond torta, made lighter with a hint of lemon zest. Perfect for any dessert table or afternoon tea.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Almond Torta
For the Lemon Zest Infusion
For the Sugar Syrup (optional)
For the Dusting (optional)
Preparation
Preparing the Almond Torta
Preheat Oven
Preheat the oven to 350°F (175°C).
Prepare Pan
Grease a 9-inch springform pan and line with parchment paper.
Mix Yolks
Beat the egg yolks with sugar until thick and pale.
Add Flavor
Mix in vanilla and ground almonds.
Chef’s Tip: Toasting the almonds before grinding them enhances their natural nutty flavor.
Infusing the Lemon Zest
Combine Zest Mixture
Combine lemon zest, lemon juice, and salt in a small bowl.
Incorporate Zest
Gently fold into the almond mixture.
Whip Egg Whites
Beat egg whites until stiff peaks form, then fold into the batter.
Ensure no yolk is mixed with the whites to achieve stiff peaks. Pro Tip: Chill the egg beaters and bowl to help egg whites reach peaks faster.
Cooking Process
Baking
Pour the batter into the prepared pan and bake for 35-40 minutes, or until lightly golden and a toothpick comes out clean.
Syrup Preparation
If using, bring sugar and water to a boil, then simmer until thickened. Cool slightly before using.
Plating & Serving
Portuguese Almond Torta de Azeitão with Lemon Zest
Portuguese Almond Torta de Azeitão with Lemon Zest
Serve Warm or Room Temp
Serve the torta slightly warm or at room temperature.
Finish with Syrup or Sugar
Drizzle with sugar syrup or dust generously with powdered sugar just before serving.