I would never say that left over lemon curd is a problem. After making a wedding cake last week we have used the left overs on pancakes, I have eaten some directly off the spoon and I made this cake.
Almond meal cakes are delicious and moist and have the added benefit of being very easy to convert to gluten free (plus you can pretend it is healthy because it’s full of nuts not flour, lets ignore the butter!)
For those of you like me who can’t help but mess around with a recipe you will love this because you can add almost any berry or other combination of tasty things to the base cake recipe and I am confident you will end up with a great cake. For the less adventurous this cake won’t disappoint, it’s not too sweet and the combinations of blueberry and lemon curd is always a winner in my mind.
If you don’t have extra lemon curd (it keeps well in the fridge in a sealed jar for about 3-4 weeks so it’s always ok to make extra!) you will want to make it first and let it cool before beginning on the cake.
This is the perfect cake for summer. It’s light and fresh and goes equally well with hot or cold drinks. We just ate it on it’s own but feel free to serve it with extra lemon curd or maybe a dollop of Greek yoghurt, yum!!
Blueberry and Lemon Curd Almond Cake
A PhD Original
Makes a 17.5 cm round cake (8″)
125 g butter
1 cup sugar
zest and juice of 4 medium lemons
120 g butter
1/4 cup sugar
1 1/2 cups almond meal
2 tablespoons flour (or gluten free flour)
1 cup fresh or frozen blueberries
1/2 cup lemon curd to drizzle
To make lemon curd
1. Place the butter, sugar, zest and lemon juice in a heat proof bowl over a saucepan of simmering water, do not let the water touch the bottom of the bowl. Heat and stir until the butter is melted and the sugar is dissolved. Set aside to cool for at least 15-20 minutes.
2. Using and electric beater whisk the eggs until well combined and quite fluffy (this step is very important otherwise you will get threads of egg white through your lemon curd). Check that the mixture in the heat proof bowl is cooled to room temperature and then mix in the eggs.
3. Return the heat proof bowl over the saucepan of simmering water and stir the mixture constantly so that you don’t scramble the eggs. It will take 10-15 minutes to slowly cook the egg and the lemon curd will begin to thicken. Once it coats the back of a spoon it is done. Remove the bowl from the double boiler and cover the lemon curd in cling film. Place in the fridge to cool completely before using. Store any extra lemon curd in a very clean glass jar with a tight fitting lid.
To make the almond cake
1. Preheat the oven to 180 °C. Line a 17.5 cm (8″) round cake tin with baking paper. In a microwave safe bowl heat the butter until mostly melted. Add the sugar and whisk together till light and creamy.
2. Whisk in the eggs one at a time and then fold in the almond meal and flour or gluten free flour.
3. Pour the mixture into the prepared cake tin and then evenly spread the blueberries over the top of the cake, gently pressing them into the batter. Place the lemon curd in a piping bag or ziplock bag with a hole cut in the corner and then pipe/drizzle the lemon curd over the cake and blueberries.
4. Bake the cake for 55-65 minutes or until golden brown and a skewer inserted into the middle comes out clean. Don’t worry if part way through the baking it looks like a liquidy mess of lemon curd and blueberries, it will all come together 🙂
5. Allow the cake to cool to room temperature in the tin before trying to remove it.
The cake will keep in an airtight container for 4-5 days.