Lemon Curd. That’s the reason to make this cake. Oh, also that the lemon curd is baked inside a spectacular buttery almond cake. Add this one to your baking repertoire since you’ll be making it regularly for years to come. I found this recipe on the Cooking With the New York Times site with a quote that sums it up perfectly: “…like the ultimate citrus tart, without the heartbreak of pie crust.” It is.
- Grated zest and juice of 2 lemons
- 3/4 Cup plus 2 Tablespoons sugar
- 4 extra large eggs
- 6 Tablespoons unsalted butter, cubed
- 8 tablespoons unsalted butter, softened plus 1 T to prepare baking pan
- 1 Cup sugar
- 1 Cup flour plus 1 T to prepare baking pan
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 extra large eggs
- 1/2 Cup ground toasted almonds
- 2 Tablespoons toasted sliced almonds
- 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.
- You will have extra lemon curd left over to enjoy!
Everyone has their favorites for Thanksgiving and I’m no exception. I actually don’t love turkey, but love all the side dishes.
Hello and happy Autumn! It’s been a while, but I’m back and have a cake to share. I get very excited when autumn approaches. So many endings and beginnings. For one, I start baking again! My friend Cheryl made this cake, brought it to work and said she had a “Jewish Apple Cake” for us to enjoy. Jewish Apple Cake?!! I know that cake very well and we proceeded to talk about the name: “you know it as Jewish Apple Cake too? Why is it Jewish?”, the ingredients: “yep, apples, oil, orange juice, etc.” and how much we love it.
Two recipes for you to enjoy!
Our garden has taught me the beauty and value of imperfection. Just look at the above photo: all 3 were planted at the same time and next to each other in the same garden.
Gardening is just the most amazing thing. I’m always in awe watching what comes up out of the dirt after there was nothing weeks ago. We planted rainbow chard again this year – I love it. It’s inspired me to highlight seasonal selections from my garden and local farm stands this summer. Does anyone belong to a CSA share (Community Supported Agriculture)? Having your own garden can be a bit like that: I have this box (or garden in my case) of produce, now what do I do? Well, we ate a LOT of salads last week! As I’ve said before…the garden/nature doesn’t wait. That’s also the beauty of a garden or CSA: you have to deal with your bounty. It inspired me to think about and research different ways to enjoy eating our rainbow chard. Last year was the first time we grew it and ate it!