3/11/2018
Lemon-Almond Butter Cake
By Regina Schrambling
Y I E L D 8 servings
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)
https://cooking.nytimes.com/recipes/1017151-lemon-almond-butter-cake?action=click&module=Collection%20Page%20Recipe%20Card&region=…
Lemon-Almond Butter Cake Recipe - NYT Cooking
TIME 2 hours 30 minutes, plus cooling time
PREPARATION
Step 1
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.
Step 2
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1
tablespoon butter, and dust with 1 tablespoon flour, shaking out
excess.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Whip cream with almond liqueur. Present cake at table, and offer
whipped cream on the side.
PRIVATE NOTES
just now
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3/11/2018 Lemon-Almond Butter Cake Recipe - NYT Cooking

This buttery almond cake with lemon curd baked inside is like
the ultimate citrus tart, without the heartbreak of pie crust. It's
fancy enough to be served as a dinner party dessert, yet
substantial enough to be served with Sunday brunch. (Bonus:
you'll have several tablespoons of lemon curd left over. It's
delicious on toast or pancakes.)

adapted from ''In the Hands of a Chef'' by Jody Adams

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