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.
Originally Submitted
3/8/2020
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