Gentle and fluffy almond cake will get a mesmerizing swirl of Lemon Curd and a border of sliced almonds on this single-layer snack cake. The addition of almond extract and almond flour lends a toasted nutty taste that superbly enhances the cake’s brightness.
Lemon Almond Cake
Makes 1 (9-inch) cake
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) firmly packed mild brown sugar
- ½ cup (120 grams) crème fraîche, room temperature
- ½ cup (120 grams) heavy whipping cream, room temperature
- ⅓ cup (76 grams) unsalted butter, melted
- 1 giant egg (50 grams), room temperature
- 1 giant egg yolk (19 grams), room temperature
- 2 tablespoons (12 grams) packed lemon zest
- 2 teaspoons (8 grams) vanilla extract
- 1 teaspoon (4 grams) almond extract
- 1½ cups (188 grams) all-purpose flour
- ¾ cup (72 grams) pure super-fine almond flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ¾ cup (200 grams) Lemon Curd (recipe follows)
- ⅓ cup (26 grams) sliced almonds
- Garnish: confectioners’ sugar
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Preheat oven to 325°F (170°C).
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Within the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, brown sugar, crème fraîche, cream, melted butter, egg, egg yolk, lemon zest, and extracts at medium velocity till effectively mixed, about 2 minutes, stopping to scrape sides of bowl.
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In a big bowl, whisk collectively flours, baking powder, and salt. With mixer on low velocity, regularly add flour combination to sugar combination, beating simply till mixed and stopping to scrape sides of bowl.
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Spray a 9-inch springform pan with baking spray with flour. Line backside of pan with parchment paper. Reserve ¾ cup batter. Spoon remaining batter into ready pan, spreading into an excellent layer with a small offset spatula. Spoon Lemon Curd, 1 tablespoon (16 grams) at a time, onto batter in pan. Spoon reserved batter between curd dollops. Utilizing the tip of a pointy knife, swirl curd into batter, being cautious to not overmix.
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Bake till a picket choose inserted in middle comes out clear, 40 to 50 minutes. Sprinkle edges with almonds. Let cool in pan on a wire rack for 10 minutes. Rigorously take away sides of pan; let cake cool utterly on pan base on wire rack. Take away pan base, and discard parchment. Simply earlier than serving, garnish with confectioners’ sugar, if desired.
Lemon Curd
- ⅓ cup plus 1 tablespoon (79 grams) granulated sugar
- 2 giant eggs (100 grams), room temperature
- 2 teaspoons (4 grams) packed lemon zest
- 1 teaspoon (3 grams) cornstarch
- ¼ teaspoon kosher salt
- ½ cup (120 grams) contemporary lemon juice
- ⅓ cup (76 grams) unsalted butter, cubed
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In a medium saucepan, whisk collectively sugar, eggs, lemon zest, cornstarch, and salt till easy. Add lemon juice, whisking till easy. Cook dinner over medium-low warmth, stirring continuously, till combination is effervescent, thickened, holds form of whisk, and registers 170°F (76°C) on an instant-read thermometer, about 7 minutes.
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Pressure combination by way of a fine-mesh sieve right into a medium heatproof bowl. Add butter, 1 dice at a time, stirring till mixed and combination is easy after every addition. Cowl with a chunk of plastic wrap, urgent wrap straight onto floor of curd to stop a pores and skin from forming. Let cool utterly. Refrigerate in an hermetic container for as much as 1 week.
*This recipe initially ran in Bake from Scratch January/February 2022.
