Almond Cake With Meyer Lemon Curd Cream and Raspberry Gelée

Photo: Active Foodie

Ingredients

Cake

1 cup organic butter, at room temperature IMG_0112

tablespoon (optional: 4 coconut oil, depends on how the sugar is incorporating into the

cups organic evaporated cane juice

10 organic egg whites

2 teaspoons vanilla extract

1 teaspoon almond extract

2 cups organic wheat pastry flour (I used Arrowhead Mills Organ

1 cup almond flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup organic whole milk

Raspberry Gelee

2 tablespoons powdered gelatin

1/4 cup cold water

4 cups frozen organic raspberries

1/4 cup organic evaporated cane juice

Meyer Lemon Curd Crème

1 teaspoon finely grated meyer lemon zest

1/2 cup fresh meyer lemon juice

1/2 cup organic evaporated cane juice

3 large eggs

1/4 cup organic unsalted butter

(Note: I would probably double this quantity next time as the cake absorbed a lot of the curd.)

Whipped Cream

2 cups organic heavy whipping cream

1/2 cup organic powdered sugar

Almond Crème Frosting

1/4 up organic unsalted butter, at room temperature

1 tablespoon coconut oil

3/4 cup organic evaporated cane juice

8 ounces organic cream cheese

1/2 teaspoon almond extract

Preparation

Cake, raspberry gelee and meyer lemon curd can be made beforehand. I made them the night before and then refrigerated them overnight.

Cake

Preheat oven to 350 degrees. Butter 3 9-inch round pans, line with parchment paper, and butter and flour the paper.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. (If the sugar is not incorporating smoothly, add additional coconut oil.) Incorporate the egg whites, one at a time, beating after each addition. Beat in vanilla extract and almond extract.

In a separate bowl combine wheat flour, almond flour, baking powder and salt.

Alternate adding the flour mixture and the milk into the mixer, in about four additions.

Divide into the 3 cake pans and cook for 18-20 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Cool on a wire rack.

Raspberry Gelee

Line 2 9-inch round pans with parchment paper.

Combine the water and gelatin, set aside.

In a saucepan, combine sugar and raspberries and cook on medium-low heat until sugar is dissolved, and raspberries are and reduced to a puree, mashing them with a spatula as they thaw.

Remove from heat and add gelatin, stirring until the gelatin is completely dissolved.

Pour into the cake pans and allow to come to room temperature, then store in refrigerator until ready to use.

Meyer Lemon Curd Crème

Whisk together zest, juice, sugar and eggs in a heavy saucepan. Add butter and cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of the whisk, about 6-8 minutes.

Strain through a sieve, and let cool to room temperature. Cool in refrigerator until ready to use.

When ready to assemble cake, combine curd with 1 cup of the whipped cream.

When ready to assemble cake, prepare whipped cream and frosting.)

Whipped Cream

In an electric mixer whip heavy cream and powdered sugar until

Combine the water and gelatin, set aside.

Almond Crème Frosting

In an electric mixer combine all ingredients until light and fluffy.

Combine with remaining whipped cream (minus 1 cup reserved for the curd.)

To Assemble

Place one cake layer on a cake stand. Spread enough lemon curd on top to cover the layer. Add one of the raspberry gelee layers.

Take another layer of cake. Spread more lemon curd on the bottom of the layer and place on top of the first layer. This way you have lemon curd both above and below the raspberry gelee.

Repeat for the final layer.

Frost cake, and top with fresh raspberries and/or toasted almonds.

TIP: Cake tastes better after sitting overnight.