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Almond Cake With Meyer Lemon Curd Cream and Raspberry Gelée

 
One serving costs about $5.87 One serving costs about $5.87

$5.87 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner
spoonacular Score:55%

Spoonacular Score: 55%

 

One serving contains 1564 calories, 27g of protein, and 100g of fat. This recipe serves 6 and costs $5.68 per serving. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up evaporated cane juice, evaporated cane juice, cream cheese, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is pretty good. Try Raspberry Madeleines with Meyer Lemon Curd with From My Sweet Heart, Meyer Lemon Curd + Cream Scones, and Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd for similar recipes.

Ingredients

Servings:
0.5 tsps
0.5 tsps almond extract
almond extract
1 tsp
1 tsp almond extract
almond extract
1 cup
1 cup almond flour
almond flour
3 tsps
3 tsps baking powder
baking powder
0.25
0.25  unsalted butter
unsalted butter
1 cup
1 cup butter
butter
1 Tbsp
1 Tbsp coconut oil
coconut oil
8 oz
8 oz cream cheese
cream cheese
10
10  egg whites
egg whites
3 large
3 large eggs
eggs
0.25 cups
0.25 cups evaporated cane juice
evaporated cane juice
0.5 cups
0.5 cups evaporated cane juice
evaporated cane juice
0.75 cups
0.75 cups evaporated cane juice
evaporated cane juice
1 cup
1 cup evaporated cane juice
evaporated cane juice
2 Tbsps
2 Tbsps gelatin
gelatin
2 cups
2 cups heavy whipping cream
heavy whipping cream
some
some lemon curd
lemon curd
1 tsp
1 tsp lemon zest
lemon zest
0.5 cups
0.5 cups fresh meyer lemon juice
fresh meyer lemon juice
0.5 cups
0.5 cups powdered sugar
powdered sugar
4 cups
4 cups frozen raspberries
frozen raspberries
some
some raspberry
raspberry
0.5 tsps
0.5 tsps salt
salt
0.25 cups
0.25 cups unsalted butter
unsalted butter
2 tsps
2 tsps vanilla extract
vanilla extract
0.25 cups
0.25 cups water
water
some
some whipped cream
whipped cream
0.5 cups
0.5 cups whole milk
whole milk
2 cups
2 cups whole-wheat pastry flour
whole-wheat pastry flour
1 Tbsp
1 Tbsp tablespoon
tablespoon
0.5 tsps almond extract
0.5 tsps
almond extract
1 tsp almond extract
1 tsp
almond extract
1 cup almond flour
1 cup
almond flour
3 tsps baking powder
3 tsps
baking powder
0.25  unsalted butter
0.25
unsalted butter
1 cup butter
1 cup
butter
1 Tbsp coconut oil
1 Tbsp
coconut oil
8 oz cream cheese
8 oz
cream cheese
10  egg whites
10
egg whites
3 large eggs
3 large
eggs
0.25 cups evaporated cane juice
0.25 cups
evaporated cane juice
0.5 cups evaporated cane juice
0.5 cups
evaporated cane juice
0.75 cups evaporated cane juice
0.75 cups
evaporated cane juice
1 cup evaporated cane juice
1 cup
evaporated cane juice
2 Tbsps gelatin
2 Tbsps
gelatin
2 cups heavy whipping cream
2 cups
heavy whipping cream
some lemon curd
some
lemon curd
1 tsp lemon zest
1 tsp
lemon zest
0.5 cups fresh meyer lemon juice
0.5 cups
fresh meyer lemon juice
0.5 cups powdered sugar
0.5 cups
powdered sugar
4 cups frozen raspberries
4 cups
frozen raspberries
some raspberry
some
raspberry
0.5 tsps salt
0.5 tsps
salt
0.25 cups unsalted butter
0.25 cups
unsalted butter
2 tsps vanilla extract
2 tsps
vanilla extract
0.25 cups water
0.25 cups
water
some whipped cream
some
whipped cream
0.5 cups whole milk
0.5 cups
whole milk
2 cups whole-wheat pastry flour
2 cups
whole-wheat pastry flour
1 Tbsp tablespoon
1 Tbsp
tablespoon

Equipment

baking paper
baking paper
hand mixer
hand mixer
toothpicks
toothpicks
wire rack
wire rack
sauce pan
sauce pan
spatula
spatula
whisk
whisk
sieve
sieve
bowl
bowl
oven
oven
baking paper
baking paper
hand mixer
hand mixer
toothpicks
toothpicks
wire rack
wire rack
sauce pan
sauce pan
spatula
spatula
whisk
whisk
sieve
sieve
bowl
bowl
oven
oven


Instructions

  1. Cake, raspberry gelee and meyer lemon curd can be made beforehand. I made them the night before and then refrigerated them overnight.
  2. Cake
  3. Preheat oven to 350 degrees. Butter 3 9-inch round pans, line with parchment paper, and butter and flour the paper.
  4. 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.
  5. In a separate bowl combine wheat flour, almond flour, baking powder and salt.
  6. Alternate adding the flour mixture and the milk into the mixer, in about four additions.
  7. 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.
  8. Raspberry Gelee
  9. Line 2 9-inch round pans with parchment paper.
  10. Combine the water and gelatin, set aside.
  11. 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.
  12. Remove from heat and add gelatin, stirring until the gelatin is completely dissolved.
  13. Pour into the cake pans and allow to come to room temperature, then store in refrigerator until ready to use.
  14. Meyer Lemon Curd Crme
  15. 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.
  16. Strain through a sieve, and let cool to room temperature. Cool in refrigerator until ready to use.
  17. When ready to assemble cake, combine curd with 1 cup of the whipped cream.
  18. When ready to assemble cake, prepare whipped cream and frosting.)
  19. Whipped Cream
  20. In an electric mixer whip heavy cream and powdered sugar until
  21. Combine the water and gelatin, set aside.
  22. Almond Crme Frosting
  23. In an electric mixer combine all ingredients until light and fluffy.
  24. Combine with remaining whipped cream (minus 1 cup reserved for the curd.)
  25. To Assemble
  26. 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.
  27. 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.
  28. Repeat for the final layer.
  29. Frost cake, and top with fresh raspberries and/or toasted almonds.
  30. TIP: Cake tastes better after sitting overnight.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.87
Ingredient
½ teaspoons almond extract
1 teaspoon almond extract
1 cup almond flour
3 teaspoons baking powder
1 cup butter
1 tablespoon coconut oil
8 ounces cream cheese
10 egg whites
3 larges eggs
¼ cups evaporated cane juice
½ cups evaporated cane juice
¾ cups evaporated cane juice
1 cup evaporated cane juice
2 tablespoons gelatin
2 cups heavy whipping cream
some lemon curd
1 teaspoon lemon zest
½ cups fresh meyer lemon juice
½ cups powdered sugar
4 cups frozen raspberries
some raspberry
¼ cups unsalted butter
2 teaspoons vanilla extract
some whipped cream
½ cups whole milk
2 cups whole-wheat pastry flour
Price
$0.36
$0.72
$2.24
$0.09
$1.95
$0.22
$2.35
$1.82
$0.93
$0.28
$0.56
$0.84
$1.12
$0.99
$2.58
$1.43
$0.17
$1.45
$0.19
$7.20
$5.40
$0.49
$0.60
$0.49
$0.17
$0.59
$35.21

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
1572 Calories
27g Protein
100g Total Fat
162g Carbs
17% Health Score
Limit These
Calories
1572
79%

Fat
100g
155%

  Saturated Fat
55g
350%

Carbohydrates
162g
54%

  Sugar
115g
128%

Cholesterol
364mg
121%

Sodium
815mg
35%

Alcohol
0.8g
4%

Get Enough Of These
Protein
27g
55%

Manganese
2mg
130%

Selenium
47µg
68%

Vitamin A
3135IU
63%

Fiber
15g
62%

Vitamin C
45mg
55%

Phosphorus
510mg
51%

Vitamin B2
0.67mg
39%

Calcium
326mg
33%

Magnesium
109mg
27%

Vitamin E
3mg
26%

Potassium
890mg
25%

Iron
4mg
23%

Vitamin B1
0.3mg
20%

Copper
0.4mg
20%

Folate
77µg
19%

Vitamin B5
1mg
18%

Vitamin K
18µg
18%

Vitamin B6
0.35mg
17%

Zinc
2mg
17%

Vitamin D
2µg
16%

Vitamin B3
3mg
15%

Vitamin B12
0.72µg
12%

covered percent of daily need

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