Citrus Almond Delight Cake
The Citrus Almond Delight Cake is a sumptuous dessert that melds the nutty richness of almonds with the fresh zest of citrus. Its history, though not well-documented, likely originates from the Mediterranean region, where both almonds and citrus fruits are abundant and have been used in cooking for centuries. This cake falls under the category of cakes, suitable for dessert courses and ideal for various meal types, including afternoon tea and celebratory feasts. It serves four, highlighting major ingredients like almond meal, fresh lemon zest and juice, and a heavenly combination of lemon curd and whipped lemon frosting. The cooking method involves creating a fluffy almond-based batter, incorporating whipped egg whites for lightness, and layering with tangy lemon curd and frosting. This cake's taste is a delightful balance of sweet and tangy, with the almond meal providing a moist, dense texture, and the lemon elements adding a bright, refreshing contrast.
- 2¼ cups Almond Meal
- ¾ teaspoons Baking Soda
- ½ teaspoons Ground Cinnamon
- 6 Large Eggs
- ⅔ cups Sugar
- 2 tablespoons Grated Lemon Zest
- 2 tablespoons Fresh Lemon Juice
- ½ teaspoons Kosher Salt
- ¼ teaspoons Cream of Tartar
- ½ cups Unsalted Butter
- ¾ cups Granulated Sugar
- 1½ cup Fresh Lemon Juice
- 1½ tablespoon Grated Lemon Zest
- 4 Large Eggs
- 1 Large Egg Yolk
- 1 cup Cold Heavy Cream
- ½ cups Confectioners’ Sugar
- Starting with the Oven and Pans
Preheat oven to 350°F (180°C). Take two 8-inch (20-cm) cake pans and butter them up. Line the bottoms with parchment paper cut into rounds, then butter the parchment too for good measure. This will ensure our cakes come out as easily as they go in. In a bowl, whisk together the almond meal, baking soda, and a hint of cinnamon for a fragrant beginning.
- Mixing the Ingredients
In a large mixing bowl, combine the egg yolks, ⅓ cup (2½ oz/80 g) of sugar, all the zest from our lemon, and its juice until the mixture is smooth. Then, let's whip with the egg whites in a stand mixer. Start on medium speed until they're frothy, about 2 minutes in. Sprinkle in the salt and cream of tartar, then up the speed to medium-high until soft peaks dare to stand, another couple of minutes. Gradually sprinkle in the remaining sugar, tablespoon by tablespoon, until stiff peaks hold their ground.
- Combining for the Batter
Now, take the almond mixture and stir it into the egg yolk mixture, blending them with a wooden spoon like old friends. Lighten the mood (and the batter) by folding in a third of the beaten egg whites, then gently welcome the rest in two more additions, folding just until they're no longer visible. Divide this tender batter between your prepared pans, smoothing the tops gently.
- Baking and Cooling
Pop the pans into the oven and bake until the cakes are browned, feel springy to a light touch, and a tester comes out clean, around 25 minutes. Once done, let the cakes cool their heels on wire racks. A small, sharp knife will be your ally in loosening the cakes from their pans. Let them cool down completely, right in their pans.
- The Final Ensemble
Follow your favorite recipes to whip up the lemon curd and frosting. To assemble this masterpiece, place one cake layer, its rounded side beaming up, on a serving platter. An offset or rubber spatula will be your tool of choice to spread a generous layer of lemon curd, followed by a layer of frosting over this base. Crown it with the second cake layer, rounded side up again, and repeat the spread of curd and frosting, this time covering the top and sides in a smooth, even layer. A few toothpicks inserted on top will guard the cake's integrity under a veil of plastic wrap in the fridge, where it can rest and meld flavors for up to a day before serving.
