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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Bluberry Almond Cake with Lemon Curd Recipe

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This recipe for Bluberry Almond Cake with Lemon Curd is from The Armstrong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sticks of unsalted butter, at room temperature
2 1/4 cups cake flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cups granulated sugar
4 large eggs
1 tsp pure vanilla extract
3/4 tsp pur almond extract
3/4 cups milk
2 cups fresh blueberries (aobout 1 pint)
1/3 cup sliced almonds
1 cup heavy cream
1 cup plus 2 TBS confextioners' sugar
1/2 cup lemon curd
2 TBS fresh lemon juice
Directions:
Directions:
Preheat oven to 325º. Butter two 9" round cake pans and line the bottoms with parchment paper. Butter and flour the parchment paper.

Whish flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl until cream, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy. Add eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches. Beat until just smooth

Divide the batter between the pans and sprinkle each with 1 cup of blueberries. Bake until lightly golden about 25-30 minutes. Let cook in pan for 10 minutes, then on a rack.

Meanwhile, toast the almonds. Beat the heavy cream and 2 TBS confectioners' sugar in a large bowl until stiff peaks form. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of the cake, almost to the edge. Place the second layer on top and gently press. Refrigerate at least 1 hour or overnight.

Before serving, whisk the remaining 1 cup confectioners' sugar with the lemon juice in a medium bowl until it forms a smooth glaze. Pour the glaze over thecent4er oof the cake and let some drip down the sides. Sprinkle with toasted almonds
Personal Notes:
Personal Notes:
Got this recipe out of a magazine - cannot recall which one - but it is amazing. Light and fresh tasting! You can look online for a recipe for lemon curd - that's what I always do.

 

 

 

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