As you might guess, it was Deborah’s birthday. I offered to make a cake. She mentioned she liked lemon, so I found this recipe.
I’m a chocolate girl, so I never would have made this for myself. But it is a-mazing! The Almond cake (which introduced me to almond paste) is delicious and joins perfectly with the lemon curd on top.
This is also a fairly forgiving cake, as I put it in the wrong sized pan (9×1-inch is not quite the same as 9×2-inch) and it spilled over onto the bottom of the oven. Turns out that aside from the extra-crispy bottom, that spillover was very tasty too.
I also didn’t put all the lemon juice called for in the lemon curd, but it was still divine.
I’ve learned from Julia Child not to tell everyone your cooking/baking mistakes, so I kept mum about my cake baking trials. No one noticed anything amiss and the cake was very well received by all.
I’ve also learned that when you freeze a piece the lemon curd becomes something like sorbet.
Another Vintage Cakes winner!