Neapolitan Cake
Photo © Deb Perelman
- 1 1/4 cups sugar
- 1 1/2 cups jam, raspberry, apricot, strawberry or peach are suggested, but I used currant jam, which I strained
- Half of a vanilla bean, split lengthwise, seeds scraped
- Salt
- 1/2 tablespoon lemon juice
- 1 cup whole blanched almonds, toasted
- 3 cups flour, sifted
- 1 cup unsalted butter, at room temperature
- Finely grated zest of 1 lemon
- Finely grated zest of 1 orange
- 4 large egg yolks, at room temperature
- 1/2 teaspoon almond extract
- 1 teaspoon orange-flower water
- 1/4 cup sliced almonds, toasted
- This recipe is vegetarian
- Produce
- Almonds, whole toasted (1 cup)
- Almonds, toasted (1/4 cup)
- Lemon, zest of (1)
- Orange, zest of (1)
- Condiments
- Jam (1 1/2 cups)
- Cooking & Baking
- Almond extract (1/2 teaspoon)
- Flour (3 cups)
- Half of a vanilla bean (1)
- Salt (1)
- Sugar (1 1/4 cups)
- Drinks
- Flower water, orange (1 teaspoon)
- Lemon juice (1/2 tablespoon)
- Dairy
- Butter, unsalted (1 cup)
- Refrigerated
- Egg yolks, large (4)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 14, 2009 (3 years ago).
21 people saved this recipe.
