Lemon Almond Cake Food

LEMON ALMOND CAKE {DOLCE DI AMALFI}

Steps:

• Preheat oven to 325 degrees F, and spray a 9-inch springform pan with baking spray.
• In a bowl, mix together the cornmeal, flour, baking powder, and salt.
• Place the almonds in the bowl of a food processor with a steel blade, and pulse the almonds with the sugar, until the almonds are finely ground.
• Cut the ends off of the lemon, and then cut the rest of it into chunks (including the remaining peel), discarding any seeds.
• Add the lemon to the almond mixture and process until blended.
• Add the olive oil, milk, and eggs, and process for 1 minute.
• Add the cornmeal mixture and pulse until mixed.
• Pour the batter into the prepared pan, and bake for about 50 minutes, or until a cake tester inserted into the center comes out clean.
• Cool for 10 minutes then remove the cake from the pan and cool to room temperature on a wire rack.
• Once completely cool, dust the top of the cake with powdered sugar.

LEMON ALMOND CAKE WITH LEMON GLAZE

Steps:

• Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
• Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
• Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
• Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
• In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
• Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
• Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
• When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.

LEMON ALMOND CAKE WITH CRANBERRY GLAZE

Steps:

• For the lemon almond cake: Preheat the oven to 350 degrees F.
• Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
• Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.
• For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it's thin enough to spread. If it's too thin, add more powdered sugar.
• To decorate: Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles.

LEMON RICOTTA-ALMOND CAKE ( GLUTEN-FREE )

Steps:

• Preheat the oven to 350°F.
• Whisk eggs and sugar. Add almond meal and butter, and stir well.
• Pulse ricotta in blender or mash by hand, and then add to batter. Stir thoroughly to combine before folding in Pamela's Baking and Pancake Mix. Lastly, add the lemon zest, lemon juice and lemon extract and mix the batter to blend.
• Grease 8" round cake pan. Pour batter into the cake pan, and bake for 30 minutes.
• Cool for 10 minutes before slicing and serving warm. Dust with powdered sugar and/or garnish with fruit.

FLOURLESS ITALIAN ALMOND-LEMON CAKE

Steps:

• Gather the ingredients.
• Wash the lemons well. Add them to a pot with enough water to cover and simmer for 1 hour.
• Drain the lemons and allow them to cool enough to handle. They will look a bit "deflated," while the cooking water will be pale yellow and quite bitter.
• Trim the ends off each lemon and cut them in half crosswise. Scoop out and discard the seeds.
• Coarsely chop the lemons-peels and all.
• Put the lemons through a food mill with a coarse disk.
• Mill the lemons again with a fine disk in a food mill.
• Strain the lemon pulp through a fine-mesh strainer. Rub the lemon paste against the mesh with the back of a wooden spoon or the bottom of a ladle.
• Preheat the oven to 350 F/180 C. Soak a sheet of parchment paper with water, then crumple it and wring it out. Use it to line a 9-inch (22-centimeter) springform pan .
• In a medium bowl, beat the egg yolks and granulated sugar until pale yellow and frothy, about 3 minutes.
• Beat in the lemon cream and almond meal.
• In a separate, clean, dry bowl, whip the egg whites to firm peaks .
• Gently fold the whites and baking powder into the lemon mixture.
• Pour the batter into the prepared pan.
• Bake for about 1 hour, or until a toothpick inserted in the middle comes out a bit sticky but without batter clinging to it. Keep an eye on the cake during the last few minutes because it can brown suddenly.
• Remove from the oven and let cool completely before releasing it from the springform pan and placing it on a serving platter.
• Dust lightly with confectioners' sugar.

FLOURLESS LEMON-ALMOND CAKE RECIPE

Steps:

• Heat oven to 325ºF.
• Reserve 2 Tbsp. dry gelatin mix for later use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool 5 min.
• Combine almond meal and baking powder. Beat eggs and sugar in large bowl with mixer 1 to 2 min. or until mixture is pale yellow in color. Gradually add almond meal mixture, mixing well after each addition. Blend in dissolved gelatin.
• Pour into 9-inch springform pan sprayed with cooking spray.
• Bake 50 min. or until toothpick inserted in center comes out almost clean. Run knife around rim of pan to loosen cake; remove rim. Cool cake completely.
• Boil 2 Tbsp. water. Add to reserved dry gelatin mix in medium microwaveable bowl; stir 1 min. Add chocolate. Microwave 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread over cake; top with berries.

CITRUS, ALMOND & YOGURT CAKE

Steps:

• Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
• Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
• Cut a few slices each from the zested lemon and orange, then squeeze the juice from what's left of each into a saucepan (you'll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
• Insert a skewer into the middle of the cake - it should come out dry, with no wet cake mix clinging to it. If it's not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
• Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.

FLOURLESS LEMON ALMOND CAKE

Steps:

• Preheat the oven to 375ºF, 190ºC.
• Grease and line an 8", 20cm, springform pan.
• If you want to get all the kitchen machinery involved - as I do - place the egg whites and 30 g, 2 tablespoons of the sugar, into the Kitchen-Aid bowl. Using the whisk attachment whip them until they form stiff peaks, but do not look dry.
• If you are making your own almond meal, place the almonds in the Thermomix bowl with the remaining sugar and blitz 10 seconds/speed 10. If they don't look ground enough, keep going until you have a fine powder, but not so long that you end up with a paste.
• Add the egg yolks, lemon zest, cinnamon and salt. Mix 15 seconds/speed 5. Scrape down sides. Add the lemon juice a little at a time until the batter has a nice smooth consistency - but not so much that it gets watery.
• Gently fold the almond mixture into the egg whites. Be very careful to maintain the light airiness of the beaten whites.
• Transfer the batter to the prepared pan. Bake for 30-35 minutes, or until a tester comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove to a serving platter.

LEMON ALMOND CAKE

Steps:

• Cream the butter and sugar and beat in the eggs, one at a time, before mixing in the lemon juice and zest.
• Mix flours, baking powder and salt before mixing into the wet ingredients.
• Pour into a greased 9 inch baking pan and sprinkle on the almonds before baking in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 25 minutes.
• Let the cake cool for 20 minutes, puncture it all over the top with a thin knife and pour the lemon syrup over the cake and let it soak in before serving warm.
• Simmer the sugar and lemon juice until the sugar has dissolved.

LEMON-ALMOND BUTTER CAKE

Steps:

• Combine the lemon zest and juice in a nonreactive saucepan with the sugar and eggs and beat well. Add the butter and cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar dissolves and the mixture thickens into curd. Be sure to keep scraping the bottom of the pan during the few minutes this takes you; you don't want the eggs to scramble before the curd forms. If you're the nervous type, make the curd in a heatproof bowl over a pot of boiling water (the bowl shouldn't touch the water). The curd will take just a little longer to thicken, about 5 minutes. Strain the crud into a bowl and press a piece of plastic wrap against the surface so a skin doesn't form. Refrigerate until cool, at least 1 1/2 hours.
• Preheat the oven to 350 degrees. Grease a springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
• Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar until light and fluffy. Sift the remaining 1 cup flour, the baking powder, and salt together and stir into the creamed butter.
• In a separate bowl, beat the eggs until they start to foam. Do not overbeat, or the cake will be tough. Add the eggs and ground almonds to the flour and butter mixture, mixing well.
• Scrape the batter into the prepared pan. Drop 8 individual tablespoons of lemon curd evenly around the outside of the cake, leaving a 1-inch border around the edge. Try to place the curd so there's an even amount of cake batter between each dollop of curd. Drop 3 tablespoons curd in the center. Refrigerate any remaining curd for another use (hint: breakfast toast). Sprinkle the top of the cake with sliced almonds and 1 to 2 tablespoons sugar, according to taste.
• Bake until the cake is toasty brown on top and a toothpick or knife inserted into the cake comes out clean (be sure not to insert it near the curd), about 40 minutes. Let cool for 10 minutes, then remove the sides of the pan and let cool completely on a rack.
• If serving the cake with whipped cream, add the almond liqueur to the heavy cream and beat until the cream is stiff. Sift a thin, even layer of confectioners' sugar over the top of the cake. Present the cake at the table and offer the almond whipped cream on the side.