Almond Cake with Lemon Curd Recipe

Rhiannon Ally: Summer party season is in full swing, so why not wow your guests
with a delicious dessert that goes with just about anything. Baker
man Seth Greenberg is here. He’s going to show us how to make
an almond cake with lemon curd. We’re going to start with the
lemon curd which sounds spoiled or is not?

Seth Greenberg: Oh no, that’s just a wonderful filling. I mean it’s a great way to get
fruit into desserts and flavor so and it’s easy to make. It’s
wonderful to have around the house.

Rhiannon Ally: Easy to make? How do we make it?

Seth Greenberg: Yes. Well, we’re going to start over here.

Rhiannon Ally: Okay.

Seth Greenberg: We’re going to put our eggs, granulated sugar, lemon zest and
lemon juice into our mixer. Lemon zest from lemons zested
perfectly I might add by Rhiannon.

Rhiannon Ally: By me.

Seth Greenberg: So, pour a juice in.

Rhiannon Ally: Okay so, lemon juice.

Seth Greenberg: So pour our juice in. Lift up the mixing bowl with the handle, all
the way. That’s it and let’s start that mixing. These are done, so
let’s take those off.

Rhiannon Ally: Some of the lemony.

Seth Greenberg: And what we’re going to do is just take this mixing bowl right on
to our pot of boiling water. Throw in our softened butter, cut into
pieces and then. When you do this at home, it’s going to sound odd
but boy, you really want to wear oven mitts because the steam is
going to come up around the sides of this. It’s going to get toasty
warm and you’re going to stand here and stir this until it becomes
curd.

Rhiannon Ally: How long?

Seth Greenberg: About five minutes.

Rhiannon Ally: Five minutes.

Seth Greenberg: And then we’re just going to strain this just in case any of it did
turn to scrambled egg. Take a little piece of handy wrap. We’re
going to shrink wrap I should say and we’re actually going to press
it down into the top of the curd because you don’t want to skin the
form on it when it cools like custard would because that’s basically
what was made here. Just literally press it right down and then that
exactly as you see it, it goes right into refrigerator.

Rhiannon Ally: Set the time, time for the cake.

Seth Greenberg: Yes it is. We’ve already started with cream the butter and the sugar
and the vanilla together and now, we’re going to add their dry
ingredients. Those will just go in and we’re going to incorporate
that for one minute and then, we’re going to add our eggs one at a
time. Let those incorporate and then at the very end, we’re going
the almond meal. And almond meal is just ground almonds, not
almost paste which has sugar in it.

Okay, that’s done. You can tell by the texture. It’s changed
completely into a batter. It’s nice and tacky. It spreads itself out on
the sides of the mixing bowl. Now, we’re ready to throw into our
pan.

Rhiannon Ally: And it makes for about a minute once everything is on there.

Seth Greenberg: Yes, a very quick process. Once the eggs are in and incorporated, it
only takes about another minute and then less than that, once you
scrape it down and this is a buttered and floured nine-inch
springform pan. And we just have to spread this. You can see that
it’s not a batter you pour into the pan. Our lemon curd that we
made earlier is nice and chilled, look how thick and rich. You can
put eight tablespoons of that around the edge, not all the way the
edge, so leave about an inch and your cake is actually going to
bake up around this.

Rhiannon Ally: So, we’re not going to spread this up.

Seth Greenberg: No, you’re going to leave it in dollops and then you’re going to put
a big dollop like a quarter cups worth right in the middle. And then
take a couple of tablespoons of sliced almonds, sprinkle those over
the top and then take two tablespoons of granulated sugar and just
sprinkle across the top of the cake and that goes right into our
preheated 350 degree oven.

Rhiannon Ally: For how long?

Seth Greenberg: About 35, 40 minutes.

Rhiannon Ally: We cooked it for 40 minutes.

Seth Greenberg: Yeah.

Rhiannon Ally: And we let it cool.

Seth Greenberg: Right and now, we’re going to depan it and serve.

Rhiannon Ally: Let’s do it.

Seth Greenberg: Okay. So, you just pop the edge loose and because although it
expands comes right off.

Rhiannon Ally: Very nice.

Seth Greenberg: And then normally, we would just sort of slide it off, ease it onto
our plate for pretty presentation but, we’re going to cheat and let
you dive right in.

Rhiannon Ally: Here we go. I love that. Perfect for summer, thank you so much
Seth. See, I can’t cook. For this recipe and others from Seth, go to
our website. Click on the recipe tab. You can also click on the
link’s tab to find out how to buy some of Seth’s—