Lemon-Almond Butter Cake *
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Written with a loving hand by kitt some time around 16:25 on 9 April 2016
Ingredients
For the lemon curd:
- Grated zest and juice of 2 lemons
- ¾ cup plus 2 tablespoons sugar
- 4 extra-large eggs
- 6 tablespoons unsalted butter, cubed
For the cake:
- 9 tablespoons unsalted butter, softened
- 1 cup plus 1 tablespoon flour
- 1 cup plus 1 to 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 extra-large eggs
- ½ cup ground toasted almonds
- 2 tablespoons toasted sliced almonds
- About 1/2 cup heavy cream for garnish
- 1 tablespoon almond liqueur (optional)
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Nutritional Information
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Nutritional analysis per serving (8 servings)
545 calories; 29 grams fat; 15 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 1 gram dietary fiber; 49 grams sugars; 8 grams protein; 213 milligrams cholesterol; 254 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. -
Preparation
- For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
- Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
- With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
- Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
- Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
- Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
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