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Almond Cake Layered with Lemon Curd

  • yield: Makes one 8-inch cake

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Ingredients

  • 1 cup (2 sticks) unsalted butter, plus more for pans
  • 6 ounces almond paste, room temperature
  • 1 cup sugar
  • 4 large eggs, lightly beaten
  • 1/4 teaspoon pure vanilla extract
  • 1 cup cake flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • Lemon Curd for Almond Cake
  • Streusel for Almond Cake

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter two 8-inch cake pans; line with parchment paper. Set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and butter on medium speed until light and fluffy, about 4 minutes. Add sugar, and beat to combine. Add eggs and vanilla extract, and beat to combine. On low speed, beat in flour, baking powder, and salt until combined.

  3. Step 3

    Divide batter between prepared pans. Spread the batter evenly with a rubber spatula. Bake until golden brown, about 25 minutes. Transfer to a wire rack to cool for 20 minutes. Remove the cakes from the pans, remove parchment, and return to the rack to cool, top sides up.

  4. Step 4

    To assemble the cake, place the first layer in the bottom of an 8-inch springform pan. Spread half the lemon curd on top, and cover with the remaining cake layer. Spread the remaining curd on top. Refrigerate for at least 4 hours to set.

  5. Step 5

    When cake is set, remove sides from springform pan. Press streusel onto sides of cake. Serve.

Source
Martha Stewart Living Television

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Reviews (2)

  • 2 Feb, 2013

    The almond cake was very good, but adding butter to the lemon curd and combining with an immersion blender was not a good thing; it became too thin and tasted a little greasy. No one asked for another slice.

  • 11 Jun, 2010

    Just made this cake this morning but I found it didn't really rise. The two layers look a little flat to me - only about a half inch tall each. Not sure if it's supposed to be that way.