LEMON ALMOND BUTTER CAKE
Citrus
fruits and almonds are a very popular accord, raised by the inclusion of
ricotta. The cake with lemon butter and almonds is the proof of this delicious
marriage.
INGREDIENTS:
- 1 cup (120g) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/2 cup (50g) finely ground almonds or almond meal
- about 3/4 cup lemon curd, homemade or store-bought
- about 2 tablespoons toasted sliced almonds
- sanding sugar, for garnish
DIRECTIONS:
First, Preheat
the oven to 350 ° F. Grease a 9-inch hinged pan.
Then, Whisk
together the flour, yeast and salt. Put aside.
Using a
medium-speed electric mixer, beat butter and sugar until light and fluffy.
Reduce the
blender speed to a low level and add the flour mixture. Just mix until
combined.
In another
bowl, beat the eggs until they begin to foam. Be careful not to beat them too
much, otherwise your cake will be hard.
Add the eggs
and ground almonds to the butter mixture and mix well.
Transfer the
dough into the prepared pan and spread evenly.
Drop 8
individual tablespoons of lemon curd evenly around the outside edge of the
dough, l
leaving a border of about one inch. Drop another 3 or 4 tablespoons of
lemon curd in the center of the dough.
Sprinkle the
sliced almonds on top of the dough. Sprinkle with sugar to sand.
Bake for 40
to 45 minutes or until a spade inserted into the cake comes out clean.
Cool the
cake in the pan on a rack for 10 minutes. Then remove the sides of the pan and
let the cake cool completely. Happy Cooking Time.
