Almond and Marmelade Torte with Lattice Crust

Whisk flour, almond flour, and saltin medium bowl to blend.

Whisk egg yolksand 2 tablespoons whipping cream in smallbowl to blend. Using electric mixer, beatbutter, powdered sugar, and lemon peel inlarge bowl until well blended; beat in yolkmixture. Beat in flour mixture just untilincorporated.

Transfer dough to lightlyfloured surface (dough will be slightlysticky). Divide dough into 2 pieces, 1slightly larger than the other. Using flouredhands, gather each piece together; shapeeach into disk. Wrap dough disks separatelyin plastic and chill at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keepchilled. Soften dough slightly at roomtemperature before rolling out.

Roll out larger dough disk on flouredparchment paper to 9-inch round.

Transfercrust to 10-inch-diameter tart pan withremovable bottom. Using fingertips,press crust evenly over bottom and upsides of pan. Chill crust until firm, at least20 minutes.

Roll out second dough disk onfloured parchment paper to 10-inch round.

Transfer dough, still on parchment, tobaking sheet. Using fluted pastry wheel,cut dough round into ten to twelve 1/2-inch-widestrips. Chill strips until firm, about15 minutes or up to 1 day.

Roll out larger dough disk on flouredparchment paper to 9-inch round.

Transfercrust to 10-inch-diameter tart pan withremovable bottom. Using fingertips,press crust evenly over bottom and upsides of pan. Chill crust until firm, at least20 minutes.

Roll out second dough disk onfloured parchment paper to 10-inch round.

Transfer dough, still on parchment, tobaking sheet. Using fluted pastry wheel,cut dough round into ten to twelve 1/2-inch-widestrips. Chill strips until firm, about15 minutes or up to 1 day.

Position rack in center ofoven and preheat to 350°F.

Whisk flour,baking powder, cloves, and salt in mediumbowl to blend.

Combine almond paste andsugar in processor; blend until mixtureresembles fine sand, about 1 minute.

Transfer almond-paste mixture to anothermedium bowl; add butter and beat untilblended.

Add eggs 1 at a time, beatinguntil smooth after each addition.

Add flourmixture and beat just until blended.

Spread 3/4 cup marmalade evenly overbottom of chilled unbaked crust. Spoonalmond filling atop marmalade; spreadevenly to cover marmalade. Using metalspatula, carefully transfer 5 to 6 doughstrips, 1 strip at a time, to torte and placeatop almond filling, spacing evenly (doughwill be fragile). Form lattice by arrangingremaining 5 to 6 dough strips at rightangles to first strips. Trim dough stripseven with crust edges; pinch lightly to seal.

Bake torte until filling is deep goldenbrown and crust is golden, about 50minutes (almond filling will puff upbetween lattice strips during baking).

Transfer torte to rack and let coolcompletely in pan.

Bring remaining 1/2 cup orangemarmalade and 1 tablespoon water to boilin small saucepan, stirring often. Simmer1 minute.

Pour mixture through strainerinto small bowl, pressing on solids toextract liquid; discard solids in strainer.

Brush marmalade liquid over top of tortefor glaze. DO AHEAD: Can be made 1 dayahead. Cover with cake dome or wraploosely in foil; store at room temperature.

Using electric mixer, beat all ingredients inmedium bowl until soft peaks form. DO AHEAD: Can be made 2 hours ahead. Coverand chill. Rewhisk to thicken slightly, ifnecessary, before using.

Remove pan sides from torte.

Transfertorte to platter.

Serve with Grand Marnierwhipped cream.

* Sometimes labeled "ground almonds";available at specialty foods stores andnatural foods stores.

**Available in the baking aisle of mostsupermarkets and at specialty foods stores.