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Baking, Cakes, Desserts, General | November 15, 2015 | By

Lemon Almond Butter Cake
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.

Lemon Almond Butter Cake
Serves 8
Buttery almond cake with lemon curd baked inside.
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Total Time
2 hr
Total Time
2 hr
535 calories
62 g
193 g
29 g
9 g
14 g
138 g
205 g
48 g
1 g
13 g
Nutrition Facts
Serving Size
138g
Servings
8
Amount Per Serving
Calories 535
Calories from Fat 257
% Daily Value *
Total Fat 29g
45%
Saturated Fat 14g
72%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 193mg
64%
Sodium 205mg
9%
Total Carbohydrates 62g
21%
Dietary Fiber 2g
7%
Sugars 48g
Protein 9g
Vitamin A
16%
Vitamin C
3%
Calcium
9%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Lemon Curd
  1. Grated zest and juice of 2 lemons
  2. 3/4 Cup plus 2 Tablespoons sugar
  3. 4 extra large eggs
  4. 6 Tablespoons unsalted butter, cubed
For the Cake
  1. 8 tablespoons unsalted butter, softened plus 1 T to prepare baking pan
  2. 1 Cup sugar
  3. 1 Cup flour plus 1 T to prepare baking pan
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon kosher salt
  6. 2 extra large eggs
  7. 1/2 Cup ground toasted almonds
  8. 2 Tablespoons toasted sliced almonds
For the Lemon Curd
  1. 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.
For the Cake
  1. Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
  2. 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.
  3. 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.
  4. 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.
Notes
  1. You will have extra lemon curd left over to enjoy!
Adapted from In the Hands of a Chef by Jody Adams
beta
calories
535
fat
29g
protein
9g
carbs
62g
more
Adapted from In the Hands of a Chef by Jody Adams
Pirate Kitchen http://piratekitchen.com/
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  1. Rosanne...Mom
    November 18, 2015

    This can be the start of a delicious Thanksgiving Tradition! Now, who wouldn’t be grateful! Love Mom