Lemon Macaroon Cake

Name: Lemon Macaroon Cake
Yield: One 10-inch cake, 12 to 15 servings
Cuisine: American
Ingredients: ¼ cup cornstarch; ⅓ cup strained lemon juice; Pinch of salt; 4 egg yolks; confectioners’ sugar for dusting; 1½ cups (about 4 ounces) toasted sliced almonds; 12 tablespoons (1½ sticks) unsalted butter; 5 large eggs; 1 cup cake flour or unbleached all-purpose flour; 1 cup cake flour or unbleached all-purpose flour; ⅓ cup sugar; 2 cups milk; Zests of 2 lemons, stripped with a vegetable peeler and left, as much as possible, in strips; Zests of 2 lemons, stripped with a vegetable peeler and left, as much as possible, in strips; ¾ pound almond paste; ¾ cup sugar

Preparation info

One 10 inch cake,
12 to 15
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

The bittersweet flavor of this almond paste-based cake complements the slight acidity of the lemon perfectly. Small portions are in order—this is a rich cake.

Ingredients

Cake Layer

¾ pound almond paste
¾ cup sugar
5 large

Americas
United States
Cake
Vegetarian

Method

Set a rack at the middle level of the oven and preheat to 325 degrees.
For the cake, cut the almond paste into 1-inch cubes and place in a mixing bowl with the sugar and 1 egg. Beat with a paddle (if you have one) on low speed until smooth. Beat in the