Savor the sublime combination of flavors in this Lemon and Almond Cake, a heavenly dessert that unites the zesty freshness of lemon with the sweet crunchiness of almond slices atop a delightful homemade biscuit base. This cake’s layered complexity offers a perfect balance of textures and tastes, making it an irresistible treat for lemon dessert aficionados. The creamy lemon and egg topping, enriched with a sprinkle of almond slices, creates a match made in dessert heaven, beautifully contrasted against the crumbly, buttery biscuit layer.
Why You’ll Love This: The joy of this cake lies in its fusion of contrasting elements – the acidity of the lemon cream pairs exquisitely with the rich, buttery base, while the almond slices add an exquisite crunch that elevates the entire dessert. The process of creating this cake, from crafting the biscuit base to layering the creamy lemon topping, is a rewarding baking adventure that results in a delectably sophisticated sweet treat.
Perfect Occasion: This Lemon and Almond Cake is a splendid choice for afternoon tea, a refined dessert option for dinner parties, or a celebratory treat for special occasions. Its elegant presentation and refreshing flavors make it a standout dessert that’s sure to impress guests and satisfy those citrus cravings.
Decoration Tips: For an added touch of elegance, lightly dust the cake with powdered sugar just before serving. If you’re feeling creative, garnish with a few fresh lemon slices or lemon zest swirls alongside the almond slices for a decorative flourish that hints at the flavors within.
- Homemade Biscuit Base:
- 3.5 oz of corn flour
- 3.5 oz of softened butter
- 1.8 oz of fine brown sugar
- 1.4 oz of cornstarch
- Creamy Lemon Topping:
- 4 egg yolks
- 1 whole egg
- 5.6 oz of fine brown sugar
- 1.4 oz of cornstarch
- Juice and zest of 2 lemons
- Decoration:
- Sliced almonds, as desired
- Powdered sugar, optional
- Preheat your oven or air fryer to 347°F (175°C). Grease a square baking dish with butter and line with parchment paper.
- For the biscuit base, blend the ingredients in a food processor until a moldable dough forms. Press the dough into the dish, creating an even layer. Bake for 10 minutes.
- For the topping, whisk the egg yolks, whole egg, and sugar together. Stir in the lemon juice and zest, then fold in the cornstarch. Pour over the baked base. Bake for 15 minutes, sprinkle with almonds, and bake for an additional 5 minutes.
- Let cool, cut into squares, and optionally dust with powdered sugar before serving.
Indulge in this Lemon and Almond Cake, a treat where each layer contributes to an overall experience of flavor and texture nirvana. Perfect for sharing with loved ones or enjoying as a solo treat. Enjoy!
