Almond Cake with Lemon Curd & Toasted Marshmallow Meringue

Make the Almond Cake

1. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly butter the sides.
2. Whisk together flour, almond meal, baking powder, and salt.
3. In a large bowl, beat butter and sugar until pale and fluffy (2–3 minutes).
4. Add eggs one at a time, mixing well after each. Stir in vanilla and almond extract.
5. Fold in half of the dry ingredients, then the ¾ cup sour cream, then the remaining dry ingredients until just combined.
6. Pour into the pan, smooth the top, and bake 25–30 minutes, or until a toothpick comes out clean and the center springs back lightly.
7. Cool completely in the pan. (If you want extra moisture, brush the warm cake with a simple syrup: 2 tbsp sugar + 2 tbsp water + a few drops of lemon juice.)

Make the Lemon Curd

1. In a small saucepan, whisk yolks, sugar, lemon juice, zest, and salt.
2. Cook over medium-low heat, stirring constantly, until thick enough to coat a spoon (around 5–7 minutes).
3. Remove from heat and whisk in butter until smooth.
4. Strain through a fine sieve, then let cool slightly.
5. Spread a generous, even layer (about ½ cup to ¾ cup) over the cooled cake. Chill for 30 minutes to set before adding the meringue.

Make the Marshmallow Meringue

1. Combine egg whites, sugar, and salt in a heatproof bowl over simmering water. Whisk until the sugar dissolves and the mixture is warm to the touch (about 3 minutes).
2. Remove from heat and beat on high speed until stiff, glossy peaks form (5–7 minutes). Beat in vanilla if using.
3. Spoon or pipe the meringue over the chilled lemon curd layer, swirling decoratively on top.

Toast the Meringue

1. Preheat your oven’s broiler on high.
2. Place the cake on the center rack and broil 30 seconds to 1 minute, watching constantly until golden peaks form.
3. Add optional caramelized almonds. Cool slightly before serving.