I make - Almond lemon cake

"It's like the ultimate citrus tart, without the heartbreak of pie crust"--Regina Schramblingi

Exactly as Ms. Schramblingi described, the cake body lends to an even lighter taste. I think I might like this more than lemon bars. Serve with whipped cream for after dinner dessert or with plain yogurt for breakfast!

Almond Lemon Cake
adapted from New York Times

- 100 g softened butter
- 1/2 ~ 3/4 cup sugar (depending on your preference)
- 2 eggs
- 1/4 tsp almond extract
- pinch of salt
- 1 cup plain flour
- 1/2 cup ground almond
- 1 tsp baking powder
- 1 jar of lemon curd
- almond flakes
- 9-inch cake tin, greased and lined

Preheat the oven at 180C.

Beat butter and sugar for 3 minutes. Add in eggs one after another. Mix in almond extract and salt.

Sift flour, ground almond and baking powder in another bowl. Stir the flour mix into the butter mixture. Do not overbeat.

Spread the dough into a 9-inch cake tin. Drop 8 spoonfuls of lemon curd on the cake surface in a circle leaving an inch border. Scatter almond flakes on top.

Bake the cake at 180C for 30 minutes or until it passes the toothpick test.