Lemon-Almond Butter Cake
Lemony tart with a cookie like crust from NYTimes cooking https://cooking.nytimes.com/recipes/1017151-lemon-almond-butter-cake
Ingredients
For the Lemon Curd
- 2 lemons zest and juice
- ¾ cup plus 2 tablespoons sugar
- 4 extra-large eggs
- 6 tablespoons unsalted butter cubed
For the Cake/Tart
- 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 almond flour
- 2 tablespoons toasted sliced almonds
- ½ cup heavy cream for garnish
- 1 tablespoon almond liqueur optional
Instructions
- 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 1½ 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 almond flour to batter, and mix well.
- Scrape batter into the prepared pan. Drop lemon curd into center of batter spreading evening to about 1 inch from the edge. 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/tart (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.
Notes
Original recipe doesn’t use all the curd, but it’s too good to leave any out 🙂
