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Lemon almond butter crust cake

Dessert50 minutes12 people255 calories
1/52/53/54/55/5 (13 votes)
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By Ascen Jimenez

I did not know what name to give this dessert ... Sponge cake is not, crostata either ... it is a kind of cake with a thin and soft base and a crunchy surface flavored with candy.

The color of this crust will vary depending on the sugar you use. Mine was sugar muscovado and that's why it's so dark. If you use brown sugar it will be clearer. As you will see in the ingredients and in the preparation section, it also has almonds but you can replace them with another dried fruit. For hazelnuts, for example.

As I always tell you in this type of dessert, try serving it with cream ice cream or even with Greek yogurt not sugary. You will enjoy it even more.

Lemon almond butter crust cake

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Soft base, crunchy surface ... a lemon and butter dessert that you can serve as a dessert if you accompany it with ice cream or a thick yogurt.

  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: dessert
  • Calories: 255
  • Rations: 12
  • Cooking time:
  • Total time:

Ingredients

For the mass:

  • 180 g flour
  • 120 g of sugar
  • 80 g butter at room temperature
  • 80 g Greek yogurt
  • The lemon juice of 1
  • 8 g Royal type baking yeast
  • 3 eggs

For the scab:

  • 80 g cane sugar (or whole cane sugar)
  • The skin of 1 lemon
  • 80g cold butter
  • 110 g flour
  • Almonds

Preparation

  1. We preheat the oven to 180º.

  2. We grease a large mold, 28 cm in diameter

  3. To prepare the crust, put the flour, the sugar, the lemon peel (in strips and without the white part) and the butter (cold) in the glass. We mix with 5 turbo strokes. We take out a plate and reserve it in the refrigerator. The lemon peel will not be grated but in pieces, but this is how it should be.

  4. We fit the butterfly on the blades. We put the eggs and sugar in the glass. We program 3 minutes, speed 4.

  5. We remove the butterfly. Add the yogurt, soft butter (at room temperature) and lemon juice. We mix 10 seconds, speed 4.

  6. Now add the flour with the yeast and mix again 6 seconds, speed 4. We just integrated everything with the spatula.

  7. We put that mixture that we have just prepared in our already greased mold.

  8. We take out of the refrigerator what will be our crust, which we had done at the beginning, and we also put it in the mold, on the previous dough.

  9. We chop the almonds lightly (with a knife) and put them on that crust.

  10. Bake at 180º for approximately 40 minutes.

  11. Let cool before serving so that the surface hardens.

More information - Greek yogurt

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  1.   Barbara Martinez said
    ago 6 years

    The cakes that have a crust I love will do it !!!

    Reply to Bárbara Martínez
  2.   Julia Iglesias placeholder image said
    ago 6 years

    Tomorrow without fail falls; What does it look like?

    Reply to Julia Iglesias
  3.   Carmen said
    ago 6 years

    Good afternoon Ascen,
    I have made your recipe for chicken with tomato and I loved it, but I have a question about the tomato pulp. What do you mean? A natural peeled tomato, a can of crushed tomato? You help me please? I have added a can of natural crushed tomato and I don't know if I did it correctly…. Thank you very much in advance.

    Reply to Carmen
    1.    Ascen Jimenez said
      ago 6 years

      Hi carmen,
      I use tomato pasatta. It is a kind of tomato puree that is widely used in Italy and that, although it is increasingly difficult to find in Spain, it is not a well-known product (still, because it is less caloric than any tomato sauce and has great potential in the kitchen).
      If you find it, I encourage you to try it. If not, use the natural crushed tomato, as you have done.
      I leave you this recipe. It is not pasatta but it looks like: https://www.thermorecetas.com/tomate-cocido/
      Thank you very much for your comment. I'm glad you liked it 🙂

      Reply to Ascen Jiménez