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Recipes // Desserts // Almond Cake With Lemon Curd

Almond Cake With Lemon Curd

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Ingredients
  • 8 TBL Unsalted Butter, softened, (4 oz., 1 stick)
  • 1 Cup Granulated Sugar (7 oz.)
  • 1 tsp Pure Vanilla Extract
  • 1 Cup All Purpose Flour (5.3 oz.)
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 Eggs
  • 1/2 Cup Almond Meal
  • 2 TBL Granulated Sugar
  • 2 TBL Sliced Almonds, toasted
Method

Pre heat oven to 350 degrees, place rack in lower third. Butter and dust with flour a 9 inch spring-form pan. Cream the Butter and 1 Cup of Sugar thoroughly. Add the Vanilla. Sift together the Flour, Baking Powder and Salt and incorporate all into the butter mix. Run mixer at medium speed for one minute. Add the eggs one at a time and mix thoroughly. Add the almond meal and mix thoroughly. Scrape batter into the prepared pan and smooth the top. Drop 1/4 Cup lemon curd into the center of the cake. Drop 8 heaping tablespoons of lemon curd evenly in a circle around the cake leaving a one inch border (this should leave you with about half the recipe of curd, cover and refrigerate for another day.) Sprinkle the top of the cake with the 2TBL Sliced Almonds and the 2 TBL Sugar. Bake for approx. 40 minutes until golden brown or when a cake tester comes out clean. Let cake cool for 10 minutes then remove sides of pan. Let cake cool completely. Serve with fresh whipped cream and berries (a little Amaretto in the cream isn't a bad idea)

for the Lemon Curd
  • 2 TBL Lemon Zest (approx. two medium/large lemons)
  • 3 oz. Lemon Juice
  • 4 Large Eggs
  • 1 Cup Granulated Sugar (7 oz.)
  • 6 TBL Unsalted Butter, softened (3 oz.) in pieces

Combine the zest, juice, sugar and eggs into a heat-proof bowl and beat well. Add the butter and place the bowl over a pot of simmering water. Cook, stirring constantly, until the mixture thickens into a curd, about 5 to 7 minutes. Curd should coat the back of a spoon (or spatula). Remove from heat and strain curd into a smaller bowl and immediately press plastic wrap onto the surface to prevent a 'skin' forming. Refrigerate until cold, at least 90 minutes.

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