Lemon-Almond-Cake ‘Parfaits’ with Lemon Curd and Candied Almonds by Foodie’s Chef Laura Brennan - Fo

Name: Lemon-Almond-Cake ‘Parfaits’ with Lemon Curd and Candied Almonds by Foodie’s Chef Laura Brennan - Fo
Ingredients: Lemon Curd:; Ingredients; 1 u00bd cups white, granulated sugar; 1 cup fresh lemon juice (from 4-6 lemons); 5 large eggs; Pinch kosher salt; 4 ounces unsalted butter, cut into cubes; 1 cup heavy cream or whipping cream (for assembling the parfaits); Candied Almonds:; u00bd cup white granulated sugar; u00bd cup water; Pinch of kosher salt; 1 cup sliced almonds, skin-on preferred; 3-4 strips of reserved lemon peel; Almond Loaf Cake:; 5 large eggs, separated, plus 1 extra egg white; 1 cup granulated sugar, divided; 2 pinches kosher salt, divided; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 heaping tablespoon grated lemon peel; 2 cups almond flour, plus extra for dusting the pan (I used Bobu2019s Red Mill Extra-Fine; Almond Flour)

foodiesmarkets.com

This is an update and remake of my Flourless Almond Cake recipe. The cake has more grated lemon rind and is baked in a loaf pan, ensuring that even-sized squares of cake can be cut for the parfaits....

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Cooking tools:

Stainless saucepan
Stainless pan
Whisk
Mixing bowl
Fine-mesh sieve
Plastic wrap
Peeler
Quarter-sheet pan
Parchment paper
Oven
Stand mixer
Spatula
Loaf pan
Skewer
Cooling rack
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Pastry brush
Chilled bowl
Wooden spoon
Kitchen scale
Paper towel
Serving bowl

Ingredients

<b>Lemon Curd:
Ingredients</b>
1 u00bd cups white, granulated sugar
1 cup fresh lemon juice (from 4-6 lemons)
5 large eggs
Pinch kosher salt
4 ounces unsalted butter, cut into cubes
1 cup heavy cream or whipping cream (for assembling the parfaits)
<b>Candied Almonds:
u00bd cup white granulated sugar
u00bd cup water
Pinch of kosher salt
1 cup sliced almonds, skin-on preferred
3-4 strips of reserved lemon peel
<b>Almond Loaf Cake:
5 large eggs, separated, plus 1 extra egg white
1 cup granulated sugar, divided
2 pinches kosher salt, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
1 heaping tablespoon grated lemon peel
2 cups almond flour, plus extra for dusting the pan (I used Bobu2019s Red Mill Extra-Fine
Almond Flour)