with Raspberry Sauce
Yield: 10 servings
Prep Time: 1 hour
Cook Time: 45 minutes
Wine Suggestion: Muscat Canelli Limited Release
1 cup sliced unblanched almonds, divided
1 cup sifted cake flour
1 tsp baking powder
pinch of salt
1 tsp vanilla
¼ tsp almond extract
2 tsp grated lemon rind
8 Tbsp unsalted butter, (1 stick) softened
1 cup sugar
Lemon curd, recipe follows
powdered sugar for dusting
Raspberry Sauce, recipe follows
Preheat oven to 350°. Butter a 9” cake pan and line the bottom with parchment paper. Sprinkle with 2 Tbsp of the sliced almonds; set aside.
In medium bowl whisk together flour, baking powder and salt. Chop ½ cup of the almonds in a food processor. Pour almonds into the flour mixture; whisk together and set aside.
In a separate bowl, whisk eggs, extracts and zest together; set aside.
Place butter and sugar in bowl of an standing mixer fitted with a paddle; on medium-high speed, cream until mixture is light and fluffy, about 3 minutes. Add egg mixture; beat to combine, scraping down the sides as needed. Add flour-almond mixture; mixing just until blended.
Pour batter into prepared pan and spread evenly. Drop chilled lemon curd, a spoonful at a time, around the cake to form a circle; spread evenly, leaving a ½” border around the edge. Sprinkle remaining almonds on top and place in oven.
Bake about 30 minutes or until a toothpick inserted in center of cake comes out with moist crumbs. Transfer cake to a wire rack. When cake is cool, invert, remove the parchment, and then turn back over so the lemon side is up; place on plate. Dust with powdered sugar, and serve with raspberry sauce and whipped cream.
½ cup sugar
3 large eggs
¼ cup lemon juice
4 Tbsp. unsalted butter, cut up small
Blend together sugar, eggs and lemon juice in a small saucepan over medium heat. Add butter; cook, whisking constantly. Continue to cook until mixture has thickened, about 5 minutes.
Remove from heat and pour into a small bowl; cover with plastic wrap directly on the surface of the curd. Refrigerate until chilled completely. Can be made several days in advance; store in refrigerator.
12 oz frozen raspberries, thawed
¾ cup sugar
1 Tbsp lemon juice
1 Tbsp cornstarch
1 ½ Tbsp water or late harvest semillon
In small cup, whisk together cornstarch and water to make a slurry; set aside.
Puree berries, sugar and lemon juice in blender. Strain mixture into a pan and bring to a boil over medium-high heat. Whisk in cornstarch mixture; boil for 1 minute. Transfer pan to a bowl filled with ice water to cool, stirring occasionally. Can be made several days in advance; store in refrigerator.