Raise your hands if you are fans of lemon curd in all its piquant wonderfulness.
Good. I thought so. Read on.
This delicious lemon-almond butter cake is a crumbly cake made with regular flour, almond flour and a generous amount of home-made lemon curd. When you’ve got the cake batter in the pan, you drop dollops of the lemon curd onto the batter. As the cake cooks, the batter rises around the lemon curd and, in the end, you have a pretty warm- brown cake interspersed with the yellow splotches of curd.
One taste and holy moly. (Sorry. I hope that isn’t swearing.)
[mpprecipe-recipe:155]
This recipe is adapted from one that appeared in a New York Times food column by Regina Schrambling. You can find that recipe here.
I was wondering did you just leave it on your countertop or fridge? I am curious as I would like to try it on day 2/3.
I left my cake out on the countertop with no problems. FYI–here is a good piece about storing cakes:https://www.thekitchn.com/expert-advice-how-to-wrap-stor-151924
Thank you for reading my blog. Hope your cake is wonderful. I love lemon-flavored baked goods!