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Almond Custard Cake

1

This cake reveals a moist and creamy filling and is topped with a sweet fruit compote.

  • Servings: 8

Source: Martha Stewart Living, April 2004

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for pan
  • 2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
  • 1/2 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups plus 2 tablespoons granulated sugar
  • 7 large egg yolks
  • 3 tablespoons sweet dessert wine, such as Sauternes or Beaumes-de-Venise
  • 1 teaspoon pure almond extract
  • 1 vanilla bean, halved lengthwise, and seeds scraped to loosen
  • 1 3/4 cups whole milk
  • Freshly grated zest of 1 orange
  • 1 tablespoon heavy cream
  • 2 tablespoons sliced blanched almonds
  • Confectioners’ sugar, for dusting
  • Strawberry-Rhubarb Sauce

Directions

  1. Cut a 9-inch round of parchment paper to line the bottom of a 9-by-2-inch round cake pan. Butter and line pan. Butter lining, then flour pan, tapping out excess; set aside.

  2. Make dough:Whisk together 2 1/4 cups flour, the almond flour, baking powder, and salt in a medium bowl; set aside.

  3. Put butter and 1 1/2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Add 3 egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl. Add wine, extract, and half the vanilla seeds; mix until combined, about 15 seconds. Add flour mixture in two additions, mixing until just combined (do not overmix).

  4. Divide dough in half, and flatten each piece into a disk. Wrap disks in plastic wrap. Refrigerate 1 hour.

  5. Make custard filling: Prepare an ice-water bath; set aside. Fit electric mixer with the whisk attachment. Put 3 egg yolks and remaining 6 tablespoons sugar in a clean mixing bowl; beat on medium speed until pale yellow and thickened. Add remaining 5 tablespoons flour; beat on low speed until combined.

  6. Bring milk, remaining vanilla seeds, and zest to a boil in a medium saucepan over medium heat. Pour 1/2 cup hot-milk mixture into egg mixture, and beat on medium-low speed until combined. Stir mixture into remaining milk in saucepan. Bring to a simmer over medium heat, stirring to reach bottom and sides of pan. Cook until thickened, 1 to 2 minutes. Set pan in ice-water bath; stir occasionally until cool, about 20 minutes.

  7. Preheat oven to 375 degrees. Press 1 piece of dough onto bottom of prepared pan and 1 1/2 inches up sides. Spoon custard on top, and spread into an even layer.

  8. On a lightly floured surface, roll remaining dough into an 11-inch circle. Drape over pan; trim edges flush with pan. Gently press edges of top crust to meet bottom crust; crimp top edges with a fork to seal. Refrigerate cake 30 minutes.

  9. Beat remaining egg yolk and the cream in a small bowl. Brush top of cake with egg wash; sprinkle with almonds. Bake until golden brown, about 35 minutes. Let cool completely in pan on a wire rack. Invert cake to unmold; peel off parchment, and reinvert. Just before serving, dust with confectioners' sugar. Serve with strawberry-rhubarb sauce.

Cook's Notes

Almond flour is simply ground blanched almonds -- it doesn't contain any wheat flour. You can make your own by finely grinding one-half cup whole blanched almonds in a food processor. The dough can be refrigerated for up to two days or frozen for up to one month (thaw before using). The custard filling can be made up to one day ahead; press plastic wrap directly onto its surface (to prevent a skin from forming), and refrigerate in an airtight container.

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