LEMON-ALMOND BUTTER CAKE
This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)
Provided by Regina Schrambling
Categories brunch, snack, cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 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 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.
- Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 31 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 227 milligrams, Sugar 50 grams, TransFat 1 gram
LEMON-ALMOND BUTTER CAKE
Steps:
- Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well. Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd. Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don't want the eggs to scramble before the curd forms. If you're the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn't touch the water). The curd will take just a little longer to thicken, about 5 minutes. Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn't form. Refrigerate until cool, at least 1 1/2 hours.
- Preheat the oven to 350 degrees. Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
- Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy. Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter.
- In a separate bowl, beat the eggs until they start to foam. Do not overbeat, or the cake will be tough. Add the eggs and ground almonds to the flour and butter mixture, mixing well.
- Scrape the batter into the prepared pan. Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge. Try to place the curd so there's an even amount of cake batter between each dollop of curd. Drop 3 tablespoons curd in the center. Refrigerate any remaining curd for another use (hint: breakfast toast). Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste.
- Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes. Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack.
- If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff. Sift a thin, even layer of confectioners' sugar over the top of the cake. Present the cake at the table and offer the almond whipped cream on the side.
ALMOND-LEMON POUND CAKE
This lemon-almond cake is the first cake I learned to make more than 30 years ago, and it's still a favorite of mine. You can freeze any leftover cake and berry sauce for another time. -Michaela Rosenthal, Woodland Hills, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground., In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon zest. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice., Pour into prepared pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. , For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping.
Nutrition Facts : Calories 654 calories, Fat 37g fat (17g saturated fat), Cholesterol 143mg cholesterol, Sodium 334mg sodium, Carbohydrate 76g carbohydrate (51g sugars, Fiber 4g fiber), Protein 9g protein.
FLOURLESS LEMON-ALMOND CAKE
Categories Cake Food Processor Mixer Dessert Bake Lemon Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind almonds with 2 tablespoons sugar in processor. Combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about 2 minutes. Stir in almond mixture. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites.
- Transfer batter to pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove waxed paper.
M. CUNNINGHAM'S ALMOND BUTTER CAKE
"Almond butter cake is not to be taken lightly just because you can stir it together in about 3 minutes, pop it in the oven to bake, and serve it within an hour. It's truly a unique cake, because it doesn't rise very high and it comes out moist, sticky, and chewy, like a cookie. It also keeps twice as long as any conventional cake." From Learning to Cook with Marion Cunningham. My MIL served these recently, cut up like bar cookies, which is just what I thought they were. I was pleasantly surprised to receive this recipe as the source.
Provided by skat5762
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees.
- Melt the butter in a small saucepan over medium-low heat, stirring regularly.
- Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
- Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
- Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
- Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
- Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
- Spread it evenly in the pan.
- Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
- Put the pan on the middle rack of the oven and set the timer for 35 minutes.
- When it rings, check to see if the cake is done.
- It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it.
- If the cake is not browned enough and the toothpick comes out too wet, put the cake back in the oven and check it again in another 10 minutes.
- When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
- Cut the cake into small wedges and serve with fresh fruit.
- This cake will stay fresh for about a week and will freeze indefinitely.
- Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie.
- Storing nuts: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly.
- They will keep indefinitely in the freezer.
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