20 Ingredients
  • Custard
  • Grated zest of 2 lemons
  • 3/4 cup whole milk
  • 1/2 cup (3 1/2 ounces) sugar
  • 4 egg yolks
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons cornstarch
  • 1/2 cup lemon juice (from approximately 3 lemons)
  • 1/2 cup (4 ounces) unsalted butter, cut into small cubes
  • Cake
  • 1 1/4 cups (5 ounces) sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup (6 ounces) almond paste, 
at room temperature
  • 10 tablespoons (5 ounces) unsalted butter, at room temperature
  • 2/3 cup (4 2/3 ounces) sugar
  • 3 tablespoons canola oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs, at room temperature
  • 2/3 cup buttermilk, at room temperature
Nutrition
507
25% daily value
10 servings
                                       
                                            vegetarian
     

Fat

51% 33

Saturated

76% 15

Trans

- 1

Monounsaturated

- 12

Polyunsaturated

- 4

Carbs

16% 48

Carbs (net)

- 47

Fiber

6% 1

Sugars

- 32

Sugars, added

- 23

Protein

13% 7

Cholesterol

55% 164

Sodium

14% 330

Calcium

15% 146

Magnesium

8% 32

Potassium

4% 177

Iron

10% 2

Zinc

7% 1

Phosphorus

30% 210

Vitamin A

25% 227

Vitamin C

12% 11

Thiamin (B1)

15% 0

Riboflavin (B2)

23% 0

Niacin (B3)

8% 1

Vitamin B6

6% 0

Folate equivalent (total)

18% 73

Folate (food)

- 39

Folic acid

- 20

Vitamin B12

16% 0

Vitamin D

314% 47

Vitamin E

26% 4

Vitamin K

4% 5

Sugar alcohols

- 0

Water

- 74
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