If you enjoy sponge cake, you will surely enjoy this cake! Although the almond flour makes this cake a little denser than a conventional sponge cake, it is still spongy and moist with just enough sweetness and/or tang if you add the lemon and it can be enjoyed without any additional toppings!
I created this layered version as my husband requested this for his birthday this year and instead of a single layer, I wanted to make it festive for the occasion. So this version takes the original recipe, Almond Cake: The Sponge Cake Alternative up a notch!
The recipe has the right amount of sweetness, but the lemon, the lemony coconut custard and whip frosting makes it decadent! Perfect for any occasion!
Lemon Almond Cake with Lemony Coconut Custard
Preheat: 375F, set to 350F to bake
Prep Time: 30 minutes
Cook Time: 40-45 minutes
This recipe is an amendment to the single layer almond cake recipe: Almond Cake: the Sponge Cake Alternative
To make this a layered cake for birthdays or special occasions, follow the following amendments:
Ingredients
12 chicken eggs or 10 duck eggs (room temperature)
3/4 cup of coconut sugar, powdered (see prep notes below)
3 cups of almond flour, super fine
2- 4 tbsp of lemon zest (the higher the more lemony taste)
1/2 tsp of sea salt
2 tsp vanilla extract
2 tbsp of lemon juice
Preparations
Separate egg whites from egg yolks, ensuring the eggs have come to room temperature (soak in a warm water bath for 10-15min).
Using a blender on high speed beat the powdered coconut sugar with the egg yolks till the mixture looks creamy and has doubled, almost tripled in volume (5-8 minutes on high with chicken eggs, duck eggs will take longer- 10 minutes).
Using a spatula or wooden spoon stir in the orange or lemon zest, the juice (either lemon or orange depending which zest you have chosen), vanilla and almond extract (if using), the flour (if you sift the almond flour into the egg yolk mixture, it will help give a fluffier texture to the final product) and salt, reserving a pinch of salt for the egg whites.
Mix gently and set aside.
Add the remaining salt to the egg whites. Whip the egg whites till fluffy and stiff (3-4 minutes for chicken 6-8 minutes for duck eggs).
With a wooden spoon or spatula using gentle folds, blend the stiff egg whites into the almond flour mix till incorporated but batter still has fluff. (If there is any egg white liquid at bottom of pan avoid adding.)
Grease a tube pan (preferably with a removable centre) with coconut oil and insert parchment paper on bottom of pan. Pour mixture, making sure to level it out.
Reduce oven temperature to 350F for 40-45 minutes.
Check with toothpick to ensure it is fully baked. Gently flip the cake pan over onto a cooling rack for 20-30 minutes undisturbed. Make sure the cake is not loosed from the pan or it will tear apart! If it is loose, do not flip it over!
to add layers, when the cake is completely cool, cut the cake horizontally into 3 even layers
add custard to desired thickness, top with coconut whip cream or frosting of choice
sprinkle with toasted coconut flakes
Lemony Coconut Custard
Ingredients
1 3/4 cup of a plant mylk (coconut milk, or oat, almond)
1/4 cup of lemon juice
1/2 of a cut lemon (to be used for stirring)
1/8 tsp of turmeric for colour
1/4 cup of cane sugar
1/3 cup of arrowroot or tapioca starch
Preparation
spear the top (uncut side) of the lemon with a fork; you will be using this for stirring the custard as it cooks (that helps imparts a lemony flavour into the custard)
in a small-medium cooking pot, add mylk and lemon juice, whisk in the turmeric, cane sugar and arrowroot or tapioca starch
turn heat on medium, and using the lemon fork, stir continuously till the mixture starts to thicken
once it begins to thicken, continue to stir till it forms a creamy mix
remove from heat and continue to stir for another minute
it will continue to thicken as it cools
spread custard on inside layers when fully cooled
Pro Tip/Ingredients
if using coconut milk, use canned version; using coconut cream will make for a creamier custard
frost cake with coconut whip or vanilla frosting of choice
decorate with toasted coconut flakes
process the coconut sugar through a coffee type grinder to get a ”fine” or more powdery sugar- this helps with the rise of the cake while baking.
custard filling can also be used as a filling in tarts
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