Lemon-Almond Cake with Lemon Curd Filling

Lemon-Almond Cake with Lemon Curd Filling Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Citrus and almond is a quintessential Mediterranean flavor combination, while the lemon curd filling is a traditional British dessert topping. And as with many Passover desserts, this cake gets its structure from beaten egg whites instead of chemical leaveners. Prepare the curd a day or two ahead of time (leftovers are delicious on ice cream or fruit). You can bake the cake earlier in the day and let it cool on a wire rack, but decorate with the curd and berries just before serving.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 238
Caloriesfromfat 25 %
Fat 6.6 g
Satfat 2.1 g
Monofat 2.7 g
Polyfat 1 g
Protein 5.9 g
Carbohydrate 41.4 g
Fiber 2.7 g
Cholesterol 149 mg
Iron 1.1 mg
Sodium 123 mg
Calcium 36 mg

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
1 cup Lemon Curd
2 cups fresh raspberries

Preparation

1. Preheat oven to 350°.

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 350° 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.

Note:

Joan Nathan,

April 2008
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