Lemon-Almond Butter Cake
"This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.) Featured in: Not The Usual Chef On The Shelf...."
INGREDIENTS
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Yield8 servings
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This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you
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FOR THE LEMON CURD:
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Grated zest and juice of 2 lemons
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3/4 cup plus 2 tablespoons sugar
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4 extra-large eggs
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6 tablespoons unsalted butter, cubed
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FOR THE CAKE:
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9 tablespoons unsalted butter, softened
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1 cup plus 1 tablespoon flour
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1 cup plus 1 to 2 tablespoons sugar
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1 teaspoon baking powder
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1/2 teaspoon kosher salt
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2 extra-large eggs
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1/2 cup ground toasted almonds
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2 tablespoons toasted sliced almonds
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About 1/2 cup heavy cream for garnish
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1 tablespoon almond liqueur (optional)
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