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1
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well.
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2
Add butter, and place over a saucepan full of simmering water.
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3
Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes.
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4
Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
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5
Refrigerate until cool, at least 1 1/2 hours.
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6
Heat oven to 350 degrees.
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7
Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
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8
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy.
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9
Sift together the remaining flour, baking powder and salt, and stir in.
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10
In a separate bowl, whisk eggs until they start to foam.
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11
Do not overbeat or the cake will be tough.
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12
Add eggs and ground almonds to batter, and mix well.
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13
Scrape batter into the prepared pan.
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14
Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly.
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15
Drop 3 to 4 tablespoons curd into center of batter.
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16
Refrigerate remaining curd for another use.
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17
Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
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18
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes.
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19
Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
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20
Whip cream with almond liqueur.
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21
Present cake at table, and offer whipped cream on the side.
