Recipes
Almond Lemon Cake with Raspberry Coulis
- Yield: 10 Servings
- Prep Time: 60 Mins.
- Cook Time: 60 Mins.
- 2016 Fisher® "My Fresh Twist" Recipe Contest Finalist.
Ingredients
-
Lemon Curd:
- 1/2 cup Lemon Juice
- 1 tablespoon Lemon Zest
- 1/4 cup Sugar
- 1 tablespoon Egg plus 1 Yolk
-
Raspberry Coulis:
- 1 package Fresh Raspberries (6 oz.)
- 1 tablespoon Lemon Juice
- 1 tablespoon Sugar
-
Cake:
- 3 cups Fisher® Whole Almonds
- 1 cup Sugar, divided
- 1/4 cup Flour
- 8 Eggs separated
- 1 cup Peel, Chopped Firm Pears (about 1 large)
- 1 tablespoon Honey
- 1 tablespoon Nut Oil
- 1 teaspoon Vanilla
- 1/2 teaspoon Almond Extract
- 1/4 cup Fisher® Sliced Almonds
Directions
- For the lemon curd: Place the lemon juice, zest and sugar into a saucepan over medium heat and cook until the sugar is dissolved. Remove from heat.
- Whisk the eggs in a medium bowl. Very slowly pour the mixture into the eggs, whisking constantly to temper.
- Return the mixture to the heat, whisking for 2-3 minutes until thickened. Pour into a bowl and refrigerate to cool.
- For the cake: Place whole almonds in a food processor and pulse until they form a fine meal. Combine the almond meal, ¾ cup sugar and flour, in a large bowl. Stir in the egg yolks, pears, honey, oil, vanilla and almond extracts.
- For the raspberry coulis: place the raspberries, lemon juice and sugar into a saucepan over medium heat. Cook until the raspberries break down. Strain out the seeds and set aside to cool.
- Whip the egg whites in a mixer until they form soft peaks. Add in the remaining ¼ cup sugar and beat until they form medium to stiff peaks. Spoon 1/3 of the meringue into the almond mixture and carefully stir with a spoon to loosen batter. Fold in the remaining meringue in 2 batches, trying to knock as little air out as possible.
- Preheat the oven to 350°F and butter a 9 inch springform pan. Pour in half of the batter, top with the lemon curd, then pour on the remaining batter. Sprinkle sliced almonds.
- Bake for 30 minutes, loosely cover the top with aluminum foil then bake for an additional 30 to 40 minutes or until a toothpick comes out with a few crumbs.
- Meanwhile, place the raspberries, lemon juice and sugar into a saucepan over medium heat. Cook until the raspberries break down. Strain out the seeds and set aside to cool.
- Cool cake completely, slice and serve with raspberry coulis.
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