This Passover Lemon Curd Cake is light, refreshing, and not overly sweet—a perfect dessert for any meal. It combines zesty lemon flavors with a delightful almond flour cake. Enjoy it chilled with fresh fruit and powdered sugar for garnish.
1: Preheat oven to 350°F. Line a round springform pan with parchment paper and spray with oil.
2: Prepare your curd: combine sugar and zest in a saucepan (not on heat). Mix well. Add eggs and egg yolk and whisk. Add lemon juice. Put in your cubed margarine and place on a medium flame.
3: Whisk constantly for about 6-7 minutes. Once texture slightly thickens and a few bubbles start surfacing, remove from heat. Don't let it boil.
4: Immediately pour through a tight sieve. Place a layer of plastic wrap directly on the curd and refrigerate until cold.
5: Prepare your cake: in a bowl, whisk your egg yolks, maple syrup, vanilla, and extract. Add in dry ingredients: almond flour, tapioca, baking powder. When incorporated, mix in lemon zest.
6: In a separate bowl, beat egg whites with lemon juice and salt until stiff peaks form.
7: Slowly fold in whites into yolk mixture. Transfer to baking dish.
8: Bake for 25 minutes. Let cool before placing curd. At that point you can refrigerate everything and combine before serving.
9: Spread curd on cake, place fresh fruit and some powdered sugar to decorate. Refrigerate until serving.
