Ingredients: |
Ingredients: CAKE:
8 eggs, separated
1/2 pound almond flour (2 1/3 cups)
1 large lemon (juice)
3/4 cup honey
FILLING:
4 eggs, well-beaten
3/4 cup honey
1 large lemon (juice)
1 tsp olive oil (optional, helps to thicken)
1/4 cup water
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Directions: |
Directions:CAKE: Beat egg yolks until thick. Add almond flour, lemon juice, and honey (3/4 cup), and beat well.
In a separate bowl, beat egg whites until stiff. Gently fold egg yolk mixture into egg whites until just combined. Line one of two 9” round layer pans with parchment paper at the bottom. Leave the other one ungreased. Pour batter evenly into both pans and bake at 325°F for 45 minutes. After they cool, take a knife around the sides of the pans before releasing the springforms. Leave one of the cakes on the pan bottom (build the cake from this layer), loosen and gently lift the second from the parchment paper.
FILLING: Beat eggs well. Add honey, lemon juice, oil and water. Create a double boiler. Heat up the mixture and keep whisking to keep it from curdling, until it thickens - takes at least 30 minutes. Chill filling before spreading between layers of cake and over the top and sides. Garnish top with a twisted lemon slice, mint sprigs or piece of fruit. Cover leftovers with a cake dish cover and keep refrigerated. |
Personal
Notes: |
Personal
Notes: This cake looks daunting but it's not very hard and so well worth the effort! The cover picture shows this cake. To make just lemon curd: same technique with 6 egg yolks, 1/2 cup honey, 1/2 cup fresh lemon juice, 1/2 cup butter.
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This recipe for Lemon Curd Lemon Cake is from