Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

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

Reviews (2)

15 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
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.
Rating: Unrated
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.