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 ALMOND CRANBERRY SQUARES
These are so good and so easy to make! You can make these dairy-free by substituting margarine for the butter.
Provided by Irmgard
Categories Bar Cookie
Time 1h35m
Yield 36 squares
Number Of Ingredients 10
Steps:
- For the crust: Combine all ingredients until crumbly.
- Press firmly into a prepared 13" x 9" pan. Bake at 350°F for 15 to 20 minutes or until light golden.
- For the topping: Reduce oven temperature to 325°F
- Grate zest from two lemons.
- Squeeze out 3/4 cup juice.
- Beat eggs and sugar until light and slightly thickened.
- Stir in zest, juice and remaining ingredients.
- Mix well.
- Pour over baked crust.
- Bake for 40 to 50 minutes or until set and golden.
- Cool completely, then cut into squares.
Nutrition Facts : Calories 186.3, Fat 8.8, SaturatedFat 3.8, Cholesterol 54.7, Sodium 87, Carbohydrate 25.8, Fiber 1.6, Sugar 17, Protein 3.3
CRANBERRY LEMON SQUARES
This cranberry dessert is the result of slightly tweaking a great recipe found in The Joy of Cranberries: The Tangy Red Treat by Theresa Millang, & features a great combination of lemon & cranberry! Preparation time does not include time needed to cool & chill.
Provided by Sydney Mike
Categories Bar Cookie
Time 2h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F, then grease or butter an 8 inch baking pan.
- FOR CRANBERRY FILLING ~ In a small saucepan, bring cranberries & water to a boil.
- Redice heat & cook, stirring often, about 25 minutes or until water is absorbed.
- Coarsely chop cranberries, then set aside.
- FOR BOTTOM CRUST ~ In a mixing bowl, whisk together powdered sugar & 3/4 cup flour, then cut in the butter until pea-size lumps are formed.
- Press mixture into prepared 8 inch baking pan & bake about 20 minutes or until golden.
- Cool on wire rack.
- FOR LEMON TOPPING ~ In a small mixing bowl beat eggs & granulated sugar until smooth, then mix in vanilla, lemon juice & zest.
- Add 1/4 cup all-purpose flour & beat until combined.
- Reduce oven heat to 300 degrees F.
- Spread cranberry mixture over baked crust, then pour lemon mixture over cranberry layer.
- Bake about 40 minutes or until set, then remove from oven.
- Cool in pan on wire rack.
- Refrigerate, chilling well before cutting into squares. Store in refrigerator.
Nutrition Facts : Calories 124.7, Fat 5, SaturatedFat 3, Cholesterol 34.7, Sodium 10.9, Carbohydrate 18.7, Fiber 0.7, Sugar 11.7, Protein 1.7
CRANBERRY LEMON BARS
Provided by Erin Jeanne McDowell
Categories dessert
Time 3h55m
Yield Makes 12 large or 24 small bars
Number Of Ingredients 14
Steps:
- For the cranberry-lemon juice: Cook the cranberries, lemon juice and sugar in a medium saucepan over medium to medium-low heat, stirring occasionally, until the cranberries soften and begin to burst, 10 to 12 minutes. Use an immersion blender to puree the mixture until smooth inside the saucepan. Cool while you make the crust.
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with nonstick cooking spray and line with parchment paper, leaving at least 2 inches of excess on either side to help you unmold the bars later.
- Cream the butter, confectioners' sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, 4 to 5 minutes. Add the all-purpose flour, almond flour and salt and mix on low speed until the mixture comes together. Scrape the bowl well, then mix on low speed again.
- Crumble the crust into the prepared baking dish and carefully press into an even layer with your hands or the bottom of a measuring cup.
- Bake until lightly golden brown at the edges, 15 to 17 minutes. Cool completely.
- For the filling: Whisk the cooled cranberry-lemon juice mixture with the eggs, egg yolks and sea salt in a large bowl until well combined. Add the melted butter and whisk well to combine. Pour the filling into the cooled crust. Gently transfer to the oven and bake until the center of the custard sets, 24 to 28 minutes. Cool to room temperature, then chill for at least 2 hours before slicing and serving.
LEMON-ALMOND SQUARES
Make and share this Lemon-Almond Squares recipe from Food.com.
Provided by evelynathens
Categories Bar Cookie
Time 50m
Yield 16 squares
Number Of Ingredients 11
Steps:
- For crust: Preheat oven to 350F.
- Mix flour, sugar and salt and cut in butter until mixture holds together when pressed; pat into bottom of 9 inch square baking dish; bake until light brown, about 15 minutes.
- For filling: Beat eggs and ½ cup sugar until thick and pale; add almond paste and beat until smooth.
- Mix in lemon juice and peel and all purpose flour.
- Pour filling into crust and bake until firm but not brown, 17-20 minutes.
- Cool in pan.
- Dust with powdered sugar.
- To serve: Cut in squares using knife dipped in hot water.
Nutrition Facts : Calories 158.1, Fat 8.5, SaturatedFat 4, Cholesterol 38.5, Sodium 70.2, Carbohydrate 18.6, Fiber 0.6, Sugar 10.9, Protein 2.4
CRANBERRY SQUARES
Real quick and easy to make! I got this recipe from an acquaintance at a boardgame night. The original recipe called for walnuts, but I think pecans are a more complementary flavor. These cranberry bars are delicious, with a delightful balance of sweet and tart. Don't count on leftovers - these moist squares get gobbled right up!
Provided by Divaconviva
Categories Bar Cookie
Time 55m
Yield 24 Bars
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Grease a 9" x 13" Pan.
- Mix the butter with the sugar, and add the eggs and flour.
- Stir in the cranberries and pecans.
- Pour batter into greased pan, spreading out evenly.
- Bake at 325 degrees for 45 - 50 minutes.
- Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.
CRANBERRY LEMON BARS
Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn't tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 1h
Yield 2 dozen bars
Number Of Ingredients 14
Steps:
- Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.
- Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.
- Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
- While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.
- Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.
- Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.
- Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners' sugar over the tops just before serving.
LEMON ALMOND CRANBERRY SQUARES
Make and share this Lemon Almond Cranberry Squares recipe from Food.com.
Provided by Belloo
Categories Dessert
Time 1h35m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- CRUST: Combine 2 cups flour, icing sugar and 1 cup butter or margarine until crumbly.
- Press firmly into a greased 13 x 9 inch cake pan.
- Bake at 350 degrees for 15-20 minutes, until light golden.
- TOPPING: Reduce oven temperature to 325 degrees. Grate rind from 2 lemons. Squeeze out 3/4 cup juice.
- Beat eggs and sugar until light and thickened.
- Stir in rind, juice and remaining ingredients. Mix well. Pour over baked crust.
- Bake for 40-50 minutes, or until set and golden.
- Cool then cut into squares.
Nutrition Facts : Calories 2146, Fat 109.1, SaturatedFat 54, Cholesterol 637.4, Sodium 1090.3, Carbohydrate 271.4, Fiber 12.5, Sugar 170.7, Protein 35.9
CRANBERRY-LEMON SQUARES
These tart squares use lemon and dried cranberries instead of fresh, so you can make them for dessert any time of year.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Butter an 8-inch square baking pan, and set aside.
- In a medium saucepan, combine cranberries and 2 cups water; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until water has been absorbed, about 25 minutes.
- Transfer cranberry mixture to bowl of a food processor; chop coarsely. Transfer to a bowl, and set aside.
- In bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and 3/4 cup flour. Add butter, beating on low speed until mixture forms pea-size pieces. Press batter into baking pan.
- Bake until golden, about 20 minutes. Transfer to a wire rack to cool.
- Beat eggs and granulated sugar until smooth. Add lemon juice; beat to combine. Add remaining 1/4 cup flour, and beat to combine; set lemon mixture aside.
- Reduce oven temperature to 300 degrees. Spread cranberry mixture over cooked crust. Pour lemon mixture over the cranberry mixture. Bake until set, about 40 minutes. Transfer to a wire rack to cool, 40 minutes. Chill 4 hours. To serve, cut into squares, and dust with confectioners' sugar.
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