Almond Cake with Lemon Curd
I made this cake for the first time after I bought a bunch of Almond flour to try to make French Macarons. The Macarons were a failure. With all that extra almond flour, I decided to try to put it to good use. Thus this cake was born!
I can't take credit for the Almond Cake recipe. That is a recipe I got from King Arthur Flour. Rather than post it here, here is a link to where you can find it on their site! I doubled their recipe to get 2 cakes that I layered on top of each other.
For the lemon curd in the center, that is my own recipe.
- 100g Sugar
- 2 Lemons: Juiced and Zested
- 4 tbsp Butter
- 3 Egg Yolks
Over low heat (or a double boiler if you would prefer) cook the eggs, sugar, juice, and zest. Cook until the mixture starts to thicken. I find that you can go up to medium heat on your stove-top as long as you continually whisk the mixture without stopping. You can also move the pot on and off the heat to avoid scrambling the eggs.
When the mixture starts to thicken add your butter 1 tbsp at a time. Work it in completely before adding another. When the mixture gets nice and thick, strain it into a bowl and chill for at least an hour before using.
That's it for the curd, but If you're making this for the Almond Cake recipe, just mix it with an equal amount of Cream Cheese. I found 1 packet is just enough. I thought the cream cheese was a nice way to turn it into more of a cake filling, but that's just me.
Goes great with scones!