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
5072
254% daily value
1 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

511% 332

Saturated

762% 152

Trans

- 9

Monounsaturated

- 124

Polyunsaturated

- 35

Carbs

160% 480

Carbs (net)

- 465

Fiber

57% 14

Sugars

- 318

Sugars, added

- 231

Protein

134% 67

Cholesterol

546% 1638

Sodium

138% 3300

Calcium

146% 1462

Magnesium

77% 324

Potassium

38% 1773

Iron

104% 19

Zinc

73% 8

Phosphorus

300% 2100

Vitamin A

252% 2265

Vitamin C

123% 110

Thiamin (B1)

148% 2

Riboflavin (B2)

225% 3

Niacin (B3)

80% 13

Vitamin B6

61% 1

Folate equivalent (total)

181% 725

Folate (food)

- 392

Folic acid

- 196

Vitamin B12

159% 4

Vitamin D

78% 12

Vitamin E

264% 40

Vitamin K

41% 50
Comments
 
×