Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 2 tablespoons poppy seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup plain Greek yogurt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the springform pan and set aside.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter with an electric mixer until creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the lemon juice and lemon zest.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the Greek yogurt.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the torta to cool in the pan for 10 minutes, then remove the sides of the pan and transfer the torta to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 17g
Saturated Fat: 8g
Cholesterol: 80mg
Sodium: 160mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 14g
Protein: 7g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Plain Greek yogurt can be substituted with sour cream or buttermilk.
Variations:
- Add 1/2 cup of fresh blueberries to the batter for a blueberry-lemon-poppyseed torta.
- Replace the lemon juice and zest with orange juice and zest for an orange-poppyseed torta.
Tips and tricks:
- Make sure the butter is softened to room temperature before beating it with the electric mixer.
- Do not overmix the batter, as this can result in a tough torta.
- Use a microplane to zest the lemon, as this will give you a fine zest that will distribute evenly throughout the batter.
Storage instructions:
- Store the torta in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the torta, place it in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the torta with powdered sugar before serving.
- Serve with a dollop of whipped cream and fresh berries.
Garnishes:
- Fresh berries
- Mint leaves
- Powdered sugar
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the torta is browning too quickly, cover it with foil for the remaining baking time.
- If the torta is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all equipment thoroughly before starting to cook.
- Store the torta in an airtight container to prevent contamination.
Food history:
- Torta Bertolina is a traditional Italian cake that originated in the town of Bologna.
Flavor profiles:
- The Lemon-Poppyseed Torta Bertolina has a bright, citrusy flavor with a nutty undertone from the almond flour.
Serving suggestions:
- Serve the torta as a dessert after a meal or as a sweet treat with a cup of tea or coffee.
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Region: Italian