CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Lemony Custard & Almond Cake

1

  • Overview
  • Ingredients
    14 items
  • Directions

LEMONY CUSTARD AND ALMOND CAKE 🍋

If you love lemon desserts, this one is for you. Soft, incredibly moist and bursting with fresh lemon flavour, this cake has a little surprise hidden inside. Dollops of tangy lemon curd are spooned onto the batter before baking, where they melt into pockets of luscious, slightly gooey lemony goodness.

(Served 8 – 10)

 

120 g   cake flour

100 g   ground almonds

5 ml     baking powder

2,5 ml  bicarbonate of soda

1 ml     salt

110 g   butter, at room temperature

100 g   castor sugar

2          eggs

1          lemon, zested

100 ml custard (Store-bought)

125 ml lemon curd (store-bought OR homemade)

125 ml flaked almonds

LEMON SYRUP

90 g     castor sugar

130 ml lemon juice

TO SERVE:

200 ml cream, whipped

 

  • Preheat the oven to 170°C and grease and line a 20 cm cake tin with baking paper.
  • Sieve together the flour, almond flour, baking powder, bicarbonate of soda and salt.
  • Cream the butter, castor sugar and lemon zest using an electric beater, until light and fluffy.
  • Add the eggs one at a time, beating well after each one, stopping to scrape down the bowl as needed.
  • Mix in the flour mixture and the custard until just combined to make the batter.
  • Spoon the batter into the prepared cake tin. Top the batter with spoons-full of lemon curd.
  • Sprinkle over the flaked almonds and place into the preheated oven.
  • Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. If the flaked almonds get too brown you can cover the cake with foil.
  • TO MAKE THE LEMON SYRUP: Place the castor sugar and lemon juice in a small saucepan and stir on medium heat until the sugar is dissolved. Boil the syrup for ±5 minutes and keep it aside.
  • Pour the warm lemon syrup over the cake as it comes out of the oven.
  • Allow the cake to cool in the pan for 20 minutes before carefully transferring it to a cooling rack.

QUICK/CHEATS HOMEMADE LEMON CURD

160 ml             lemon juice

160g                sugar

160 g               butter

3                      eggs, beaten well

5 ml                 finely grated lemon zest

METHOD:

  • Mix all the ingredients in a saucepan on medium heat.
  • Stir all the time until all the sugar has dissolved and continue stirring until the mixture firms up and JUST starts to simmer.
  • Remove from the heat, strain through a sieve into a bowl. Cover lemon curd with clingwrap (to prevent a skin from forming on top of the curd).  Cool and store in fridge.