A New Look and A New Recipe!
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!