LEMON-ALMOND BUTTER CAKE

LEMON-ALMOND BUTTER CAKE image

Yield 8-10 people

Number Of Ingredients 12

Ingredients

1/2 cup sliced almonds
1 3/4 cake (soft-wheat) flour, sifted before measuring
2 teaspoons baking powder
1/4 teaspoon salt
2 lemons
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 eggs, beaten
1/2 milk
lemon curt (recipe on page 284 - Simple Classics Cookbook)
Position a rack in the middle of an oven and preheat the oven to 300 degrees F.
Butter the bottom and sides of an 8-inch round cake pan with 2-inch sides. Cut out a piece of waxed paper to fit the bottom of the pan precisely and slip into place. Butter the paper and then dust the paper and pan sides with flour. Tap out any excess flour.

Steps:

Spread the sliced almonds on a baking sheet and bake until they being to change color, 4-5 minutes. Watch carefully so they don't burn. Set aside to cool. Raise the oven temperature to 350 degrees F. In a large bowl, sift together the sifted cake flour, baking powder, and salt. Set aside. Using a fine-hold grater and holding the grater over a saucer, grate the zest from the lemons as directed on page 287. Be sure to include all the zest clinging to the grater. Set aside. In a large bowl, combine the butter and sugar. Using an electric mixer set on medium speed, beat until light and creamy, about 5 minutes, scraping down the sides of the bowl 3 or 4 times. Ad the beaten eggs, a little at a time, beating thoroughly after each addition, then continue beating until doubled in volume, 4-5 minutes, again scraping down the sides of the bowl 3 or 4 times. Beat in the lemon zest. Using a rubber spatula, carefully fold in the flour mixture, one-third at a time, alternating with the milk. Spoon into the prepared pan, building up the sides higher than the center. Bake until the top is golden, 35-40 minutes. To test for doneness, insert a toothpick into the center; it should come out clean. Remove from the oven and let rest for a couple of minutes. Then, using a thin-bladed knife, loosen the sides of the cake from the pan and turn out, bottom side up, onto a wire rack. Peel off the paper and let cool completely. When cool, transfer the cake, bottom side up, to a flat cake plate. Using a long, sharp knife, cut the cake in half horizontally to form 2 layers. Using an icing spatula, spread a thin layer of lemon curd on the bottom layer. Replace the top layer and spread the remaining curd evenly over the top and sides of the cake. Arrange or scatter the toasted almonds over the top and sides.