Lemon-Almond Cake with Lemon Curd Filling

Dairy Free
Health score
1%
Lemon-Almond Cake with Lemon Curd Filling
45 min.
8
288kcal

Suggestions


Indulge in the delightful flavors of our Lemon-Almond Cake with Lemon Curd Filling, a dessert that perfectly balances sweetness and tanginess while being completely dairy-free. This cake is not just a treat for the taste buds; it’s a feast for the eyes, adorned with vibrant fresh raspberries that add a pop of color and a burst of freshness to each slice.

Imagine the aroma of freshly baked cake wafting through your kitchen as you whip up this easy-to-follow recipe in just 45 minutes. The combination of ground blanched almonds and matzo cake meal creates a light and airy texture, while the zesty lemon juice and grated lemon rind infuse the cake with a refreshing citrus flavor that will leave you craving more.

Perfect for gatherings or a cozy family dessert, this cake serves eight and is sure to impress your guests with its elegant presentation and delicious taste. Whether you’re celebrating a special occasion or simply treating yourself, this Lemon-Almond Cake is a delightful way to satisfy your sweet tooth without compromising on dietary preferences. So, gather your ingredients and get ready to create a dessert that’s as enjoyable to make as it is to eat!

Ingredients

  • 0.3 cup blanched almonds and 
  • large egg whites 
  • large egg yolk 
  • cup lemon curd 
  • teaspoon juice of lemon fresh
  • 0.5 teaspoon lemon zest grated
  • 0.3 cup matzo meal 
  • teaspoons matzo meal 
  • cups raspberries fresh
  • 0.3 teaspoon salt 
  • cup sugar 
  • 1.5 teaspoons water 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • wire rack
  • blender
  • springform pan
  • serrated knife

Directions

  1. Preheat oven to 35
  2. Coat a 9-inch springform pan with cooking spray. Dust pan with 2 teaspoons matzo cake meal.
  3. Place the egg yolks in a large bowl, and beat with a mixer at high speed for 2 minutes. Gradually add 1 cup sugar, beating until thick and pale (about 1 minute).
  4. Add 1/4 cup matzo cake meal, 1 1/2 teaspoons water, 1/2 teaspoon grated lemon rind, fresh lemon juice, and 1/4 teaspoon salt; beat just until blended. Fold in the almonds.
  5. Place egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into egg yolk mixture; gently fold in remaining egg whites. Spoon batter into prepared pan.
  6. Bake at 350 for 35 minutes or until golden brown and set. Cool for 10 minutes in pan on a wire rack. Run a knife around edge of cake.
  7. Remove cake from pan. Cool completely on a wire rack. (Cake will sink in center as it cools.)
  8. Spread 1 cup Lemon Curd in center of cake, and top with raspberries.
  9. Cut cake into wedges using a serrated knife.
  10. Serve immediately.

Nutrition Facts

Calories288kcal
Protein7.69%
Fat22.32%
Carbs69.99%

Properties

Glycemic Index
12.01
Glycemic Load
17.87
Inflammation Score
-2
Nutrition Score
5.7026087615801%

Flavonoids

Cyanidin
13.73mg
Petunidin
0.09mg
Delphinidin
0.4mg
Malvidin
0.04mg
Pelargonidin
0.29mg
Peonidin
0.04mg
Catechin
0.39mg
Epigallocatechin
0.14mg
Epicatechin
1.06mg
Epigallocatechin 3-gallate
0.16mg
Eriodictyol
0.03mg
Hesperetin
0.09mg
Naringenin
0.01mg
Kaempferol
0.02mg
Quercetin
0.32mg

Nutrients percent of daily need

Calories:287.83kcal
14.39%
Fat:7.29g
11.21%
Saturated Fat:2.65g
16.57%
Carbohydrates:51.42g
17.14%
Net Carbohydrates:48.84g
17.76%
Sugar:43.61g
48.45%
Cholesterol:91.8mg
30.6%
Sodium:190.24mg
8.27%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.65g
11.29%
Manganese:0.32mg
15.84%
Selenium:10.47µg
14.95%
Vitamin B2:0.18mg
10.46%
Fiber:2.58g
10.31%
Vitamin C:8.26mg
10.02%
Vitamin E:1.41mg
9.42%
Phosphorus:68.17mg
6.82%
Folate:22.38µg
5.59%
Magnesium:20.78mg
5.19%
Iron:0.77mg
4.29%
Vitamin B5:0.42mg
4.23%
Copper:0.08mg
4.15%
Vitamin B1:0.05mg
3.64%
Potassium:114.84mg
3.28%
Zinc:0.48mg
3.23%
Vitamin D:0.46µg
3.06%
Vitamin B12:0.18µg
3.01%
Calcium:30.1mg
3.01%
Vitamin B6:0.06mg
2.93%
Vitamin B3:0.55mg
2.77%
Vitamin A:132.84IU
2.66%
Vitamin K:2.42µg
2.3%
Source:My Recipes