This is a great dessert for a Sunday brunch or even a fancy gourmet dinner party. Serve it with a spoonful of lightly whipped cream or vanilla ice cream.
Ingedients for a 9 inch / 22 cm cake:
- 1 cup / 100 grams of sliced almonds. Of these 2 tablespoons are meant for decorating, the rest are to be shredded.
- 1 stick of butter, room temperature
- 2/3 cup or 130 grams of sugar
- 1 cup or 125 grams of flour
- 1 teaspoon of baking powder
- half teaspoon of salt
- 2 eggs
- approx 1 cup of lemon curd. You can buy it or make it yourself by following the recipe here: https://youtu.be/h2Y2P0A5yak
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? Turn on the subtitles for step-by-step instructions.
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Cooking Instructions:
- Preheat oven to 350°F / 180°C.
- Prepare the sliced almonds. Set aside 2-3 tablespoons for decoration, crush or shred the rest (you can use a food processor for this).
- In a bowl, mix sugar and butter until light and fluffy.
- Sift in the flour, baking powder and salt. Mix well.
- In a separate bowl, lightly whisk the eggs until they start to foam. Do not over-beat them.
- Add eggs and ground almonds to batter, and mix well.
- Scrape batter into a cake pan. Grease the pan and sprinkle it with flour beforehand. Make sure the batter is evenly distributed.
- Drop 8 individual tablespoons of lemon curd around perimeter of batter, leaving a 1-inch / 3 cm border. Drop 3 to 4 tablespoons of lemon curd into centre of batter.
- Sprinkle the cake with sliced almonds, mostly around the lemon curd.
- Sprinkle approx 1- 2 tablespoons of sugar as well.
- Bake in a preheated oven for approx 35-40 minutes @ 350°F / 180°C.
- Let cool the cake for at least 10 minutes, then unmold it and serve lightly whipped cream or vanilla ice cream.
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Timestamps
00:00 Intro
00:17 Grind sliced almonds
00:35 Cake dough
01:49 Lemon curd
02:45 Baking
03:25 Let cool and serve
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