Lemon-Almond Cake with Lemon Curd Filling

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 25%
  • Fat: 6.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1g
  • Protein: 5.9g
  • Carbohydrate: 41.4g
  • Fiber: 2.7g
  • Cholesterol: 149mg
  • Iron: 1.1mg
  • Sodium: 123mg
  • Calcium: 36mg

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. 1. Preheat oven to 350°.
  2. 2. Coat a 9-inch springform pan with cooking spray. Dust pan with 2 teaspoons matzo cake meal.
  3. 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. 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. 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.
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