Lemon-almond butter cake from In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant by Jody Adams and Ken Rivard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Running_with_Wools on December 23, 2024

    I've been eyeing this recipe for a few years because I love lemon. It was absolutely delicious, and quite forgiving. I needed more than one 9-inch cake for company, so I doubled the recipe, and dished it out into a 9-inch and 7-inch springform pan. The cake rose up over the lemon curd, so I added toasted slivered almonds and powdered sugar to the top to make the cakes look a bit more appealing. In cutting into them, you get bites that are really lemony, and bites that are more of the buttery, tender cake with the toasted almonds. I did not serve it with whipped cream, but that would have been delicious. The cakes lasted for several days at room temperature and the texture only improved with age. A definite keeper.

  • MVitek on June 03, 2011

    Halve the lemon curd recipe

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