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Lemon-Almond Butter Cake Recipe


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     Lemon-Almond Butter Cake

Category   Desserts - Breads
Sub Category   None

For the Lemon Curd-
grated zest and rind of 2 lemons
3/4 c plus 2 Tbl sugar
4 extra large eggs
6 tbl unsalted butter, cubed
For the Cake-
9 Tbl unsalted butter, softened
1 c plus 1-2 tbl sugar
1 tsp baking powder
1/2 tsp kosher salt
2 extra large eggs
1/2 cup ground, toasted almonds
2 tbl toasted sliced almonds
about 1/2 c heavy cream for garnish
1 tbl almond liqueur (optional)

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 1.5 hours.
Heat oven to 350 degrees. Grease a 9 inch springofrm pan with 1 tbl butter, dust with 1 tbl gf flour, shaking out excess. With an electric mixer, cream the remaining butter and 1 c 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 over beat 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 the perimeter of batter, leavig a 1 inch border, and taking care to space drops evenly. Drop 3-4 Tbl curd into the center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 Tbl 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 with whipped cream on the side.

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