Lemon Almond Cake

Ingredients

• 2 lemons, zested and juiced
• ¼ tsp Amoretti® Lemon Extract W.S.
• ¾ cup + 2 tbsp sugar
• 4 extra large eggs
• 6 tbsp butter, cubed

• 1 cup + 1 tbsp all purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 9 tbsp butter, softened
• 1 cup + 2 tbsp sugar, divided
• 2 extra large eggs
• ¼ cup Amoretti® Blanched Almond Flour
• 2 tbsp sliced almonds, toasted

Directions

1. Combine lemon juice and zest, Lemon Extract, sugar, and eggs in a double boiler.
2. Heat on low heat to 179°F or until it coats the back of a spoon.
3. Remove from heat and stir in butter.
4. Mix until smooth, or whisk until thoroughly combined.
5. Place in bowl or small pan and cover with plastic, making sure the plastic wrap touches the top of the lemon curd to keep a skin from forming.
6. Chill in ice bath before placing into refrigerator to cool.
7. Chill for 2 hours.

8. Preheat oven to 350°F.
9. Sift together flour, baking powder and salt. Set aside.
10. Cream butter and 1 cup sugar until fluffy.
11. Add eggs one at a time, scraping bowl.
12. Add Almond Flour and the sifted dry ingredients. Mix to combine.
13. Pour into a springform pan.
14. Drop 8 tablespoons lemon curd onto the batter, around perimeter of cake pan, leaving a small border space evenly around.
15. Drop 3-4 tablespoons lemon curd into center.
16. Sprinkle with toasted almonds and remaining tablespoon sugar.
17. Bake until a toothpick comes out clean, making sure the stick goes into the cake, not the curd. About 40 minutes.
18. Cool 10 minutes. Release sides and continue to cool.
19. Remove cake from pan and cool to room temperature before storing or serving.
20. Top each piece of cake with whipped cream.