Lemon-Almond Cake with Lemon Curd Filling

Name: Lemon-Almond Cake with Lemon Curd Filling
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters blanched almonds, ground; 4 larges egg whites; 4 larges egg yolks; 237 milliliters Lemon Curd; 1 teaspoon fresh lemon juice; 1 teaspoons grated lemon rind; 59 milliliters matzo cake meal; 2 teaspoons matzo cake meal; 473 milliliters fresh raspberries; 0 teaspoons salt; 237 milliliters sugar; 2 teaspoons water

You can never have too many dessert recipes, so give Lemon-Almond Cake with Lemon Curd Filling From preparation to the plate, this recipe takes about 45 minutes. If you have raspberries, lemon rind, matzo cake meal, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Coat a 9-inch springform pan with cooking spray. Dust pan with 2 teaspoons matzo cake meal.

Ingredients you will need

Cooking Spray

Matzo

Equipment you will use

Springform Pan

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).

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Lemon Juice

Lemon Peel

Almonds

Matzo

Water

Salt

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.

Ingredients you will need

Egg Whites