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.
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.