Lemon-Almond Cake With Lemon Curd Filling Recipe

Name: Lemon-Almond Cake With Lemon Curd Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 teaspoons matzo cake meal; 4 large egg yolks; 1 cup sugar; 1/4 cup matzo cake meal; 1 1/2 teaspoons water; 1/2 teaspoon grated lemon rind; 1 teaspoon fresh lemon juice; 1/4 teaspoon salt; 1/4 cup blanched almonds, ground; 4 large egg whites; 2 cups fresh raspberries

Servings: persons

Cooking spray
2 teaspoons matzo cake meal
4 large egg yolks
1 cup sugar
1/4 cup matzo cake meal
1 1/2 teaspoons water
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 cup blanched almonds, ground
4 large egg whites
2 cups fresh raspberries

1
Preheat oven to 350u00b0.
2
Coat a 9-inch springform pan with cooking spray. Dust pan with 2 teaspoons matzo cake meal.
3
Place the egg yolks in a large bowl, and beat with a mixer at high speed for 2 minutes. Gradually add 1 cup sugar, beating until thick and pale (about 1 minute). Add 1/4 cup matzo cake meal, 1 1/2 teaspoons water, 1/2 teaspoon grated lemon rind, fresh lemon juice, and 1/4 teaspoon salt; beat just until blended. Fold in the almonds.
4
Place egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into egg yolk mixture; gently fold in remaining egg whites. Spoon batter into prepared pan.
5
Bake at 350u00b0 for 35 minutes or until golden brown and set. Cool for 10 minutes in pan on a wire rack. Run a knife around edge of cake. Remove cake from pan. Cool completely on a wire rack. (Cake will sink in center as it cools.) Spread 1 cup Lemon Curd in center of cake, and top with raspberries. Cut cake into wedges using a serrated knife. Serve immediately.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cooking spray, 2 teaspoons matzo cake meal, 4 large egg yolks, 1 cup sugar, and more.

Yes, Lemon-Almond Cake With Lemon Curd Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Almond Cake With Lemon Curd Filling

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