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1
Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well.
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2
Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd.
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3
Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don't want the eggs to scramble before the curd forms.
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4
If you're the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn't touch the water).
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5
The curd will take just a little longer to thicken, about 5 minutes.
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6
Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn't form.
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7
Refrigerate until cool, at least 1 1/2 hours.
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8
Preheat the oven to 350 degrees.
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9
Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
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10
Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy.
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11
Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter.
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12
In a separate bowl, beat the eggs until they start to foam.
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13
Do not overbeat, or the cake will be tough.
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14
Add the eggs and ground almonds to the flour and butter mixture, mixing well.
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15
Scrape the batter into the prepared pan.
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16
Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge.
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17
Try to place the curd so there's an even amount of cake batter between each dollop of curd.
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18
Drop 3 tablespoons curd in the center.
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19
Refrigerate any remaining curd for another use (hint: breakfast toast).
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20
Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste.
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21
Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes.
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22
Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack.
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23
If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff.
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24
Sift a thin, even layer of confectioners' sugar over the top of the cake.
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25
Present the cake at the table and offer the almond whipped cream on the side.
