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lemon almond butter cake

This cake had me at lemon and almond but then add the word “butter” and you have a dream dessert.  Isn’t anything with lemon just so good especially when it comes to a dessert.  Maybe the idea of the fresh citrus flavor makes it feel like you’re not really having a heavy dessert?  I know, I know, not true but we can pretend.

Is it a cake or is it a tart?  It is a mixture of both without any of the “fuss” in making a pie crust.  Don’t get me wrong, I love pies and tarts but the process of making pastry dough often becomes a struggle.  Whatever it is, it’s the PERFECT cake with an afternoon cup of tea.

You can make your own lemon curd for this recipe but if feeling unmotivated there are plenty of store versions that will be just as delicious.  The tart in the photo was made using store bought lemon curd.

The recipe is from New York Times Cooking from Jody Adams.

lemon almond butter cake

This cake had me at lemon and almond but then add the word “butter” and you have a dream dessert.  Isn’t anything with lemon just so good especially when it comes to a dessert.  Maybe the idea of the fresh citrus flavor makes it feel like you’re not really having a heavy dessert?  I know, I know, not true but we can pretend.

Is it a cake or is it a tart?  It is a mixture of both without any of the “fuss” in making a pie crust.  Don’t get me wrong, I love pies and tarts but the process of making pastry dough often becomes a struggle.  Whatever it is, it’s the PERFECT cake with an afternoon cup of tea.

You can make your own lemon curd for this recipe but if feeling unmotivated there are plenty of store versions that will be just as delicious.  The tart in the photo was made using store bought lemon curd.

The recipe is from New York Times Cooking from Jody Adams.

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Ingredients

Recipe serves: 8
lemon curd
2 lemons, grated zest and juiced
¾ cup plus 2 tablespoons sugar
4 large eggs
6 tablespoons unsalted butter, cubed
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 large eggs
½ cup ground toasted almonds
2 tablespoons toasted sliced almonds, plus 1 more tablespoon for garnish
whipped cream
1/2 cup heavy cream
1/4 teaspoon almond extract
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lemon almond butter cake
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  • time
    2 hours and 30 minutes
  • serves
    8
  • skill level
    Medium

Ingredients

  • lemon curd

  • 2 lemons, grated zest and juiced
  • ¾ cup plus 2 tablespoons sugar
  • 4 large eggs
  • 6 tablespoons unsalted butter, cubed

  • 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 large eggs
  • ½ cup ground toasted almonds
  • 2 tablespoons toasted sliced almonds, plus 1 more tablespoon for garnish
  • whipped cream
  • 1/2 cup heavy cream
  • 1/4 teaspoon almond extract

Directions

1
Done

lemon curd

Combine zest, juice, sugar and eggs in a heatproof bowl, and beat well.

2
Done

Add butter, and place over a saucepan full of simmering water.

3
Done

Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes.

4
Done

Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
5
Done

cake

Heat oven to 350F. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
6
Done

In the bowl of an electric mixer with paddle attachment, cream the remaining butter and 1 cup sugar together until light and fluffy.

7
Done

In a medium bowl sift together the remaining flour, baking powder and salt, and stir in.

8
Done

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.
9
Done

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. Or you can do with smaller teaspoons for a less dense approach. In the photo I made the cake with 10 small teaspoons dotted around.
10
Done

Drop 3 to 4 tablespoons curd into center of batter (I eliminated this step because did not want so much curd). Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
11
Done

Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes.

12
Done

Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
13
Done

whipped cream

Whip heavy cream with almond extract until light and fluffy.

14
Done

to serve

Cut into individual slices, serve with a dollop of whipped cream and sprinkle of almonds.

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