Lemon-Almond Butter Cake

🥘 Ingredients

Cake Batter

• baking powder
  1 tsp
• extra-large eggs
  2
• flour (125g)
  1 c
• ground toasted almonds (50g)
  1/2 c
• salt (3g)
  1/2 tsp
• sugar (200g)
  1/2 c
• unsalted butter (14g, 125g, softened)
  10 tbsp

Assembly & Baking

• lemon-curd
  1/2 batch
• sugar (25g)
  2 tbsp
• toasted sliced almonds (15g)
  2 tbsp

Serving

• almond liqueur (15ml, optional)
  1 tbsp
• heavy cream (120ml)
  1/2 c

Cake Batter

1. 1

   Heat oven to 180°C. Grease a 9-inch spring-form pan with unsalted butter .

   unsalted butter: 1 tbsp (14g)
2. 2

   With an electric mixer, cream the remaining unsalted butter and sugar together until light and fluffy.

   unsalted butter: 9 tbsp (125g, softened), sugar: 1/2 c (200g)
3. 3

   Sift together flour , baking powder , and salt , and stir into the butter mixture.

   flour: 1 c (125g), baking powder: 1 tsp, salt: 1/2 tsp (3g)
4. 4

   In a separate bowl, whisk extra-large eggs until they start to foam. Do not overbeat or the cake will be tough.

   extra-large eggs: 2
5. 5

   Add the whisked eggs and ground toasted almonds to the batter, and mix well.

   ground toasted almonds: 1/2 c (50g)

Assembly & Baking

1. 1

   Make or buy lemon-curd .

   lemon-curd: 1/2 batch
2. 2

   Scrape batter into the prepared pan. Drop 8 individual tablespoons of the lemon curd around the perimeter of the batter, leaving a 1-inch border, taking care to space drops evenly.
3. 3

   Drop 3 to 4 tablespoons of the curd into the center of the batter. Refrigerate the remaining curd for another use.
4. 4

   Sprinkle the cake with toasted sliced almonds and more sugar .

   toasted sliced almonds: 2 tbsp (15g), sugar: 2 tbsp (25g)
5. 5

   Bake until the cake is toasty brown on top and a toothpick inserted into the cake (not the curd) comes out clean, about ⏱️ 40 minutes .
6. 6

   Let cool on a rack for ⏱️ 10 minutes , then remove the sides of the pan and cool completely.

Serving

1. 1

   Whip heavy cream with almond liqueur .

   heavy cream: 1/2 c (120ml), almond liqueur: 1 tbsp (15ml, optional)