Lemon-Almond Butter Cake
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Sugar (confectioners')9 tbsps
Unsalted Butter (softened)1 tsp
Baking Powder1 tsp
Kosher Salt1 cup
Toasted Almond (ground)2 tbsps
Toasted Sliced Almonds1 cup
Heavy Cream (optional)Directions:
1
Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well
2
Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd
3
Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don't want the eggs to scramble before the curd forms
4
If you're the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn't touch the water)
5
The curd will take just a little longer to thicken, about 5 minutes
6
Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn't form
7
Refrigerate until cool, at least 1 1/2 hours
8
Preheat the oven to 350 degrees
9
Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour
10
Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy
11
Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter
12
In a separate bowl, beat the eggs until they start to foam
13
Do not overbeat, or the cake will be tough
14
Add the eggs and ground almonds to the flour and butter mixture, mixing well
15
Scrape the batter into the prepared pan
16
Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge
17
Try to place the curd so there's an even amount of cake batter between each dollop of curd
18
Drop 3 tablespoons curd in the center
19
Refrigerate any remaining curd for another use (hint: breakfast toast)
20
Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste
21
Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes
22
Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack
23
If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff
24
Sift a thin, even layer of confectioners' sugar over the top of the cake
25
Present the cake at the table and offer the almond whipped cream on the side