Ingredients
12
12 servings
- •½ cup slivered almonds
- •⅓ cup white sugar
- •¼ cup unsalted butter
- •1 tablespoon milk
- •1 ½ cups all-purpose flour
- •½ teaspoon cream of tartar
- •½ teaspoon salt
- •¾ cup unsalted butter, softened
- •⅓ cup almond paste
- •1 cup white sugar
- •4 eggs, at room temperature
- •1 tablespoon fresh lemon juice
- •1 teaspoon lemon zest
- •1 teaspoon vanilla extract
- •1 tablespoon all-purpose flour
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
- Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
- Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
- Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
Nutritional Facts
Per 12 servings
- Calories: 363
- Carbohydrate: 39g
- Fat: 21g
- Fiber: 1g
- Protein: 6g
- Sugar: 23g
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