Lemon Honey Almond Cake Food

FLOURLESS ALMOND-HONEY CAKE WITH CANDIED LEMON

Steps:

• Make the cake: Position a rack in the lower third of the oven and preheat to 325 degrees F. Brush the bottom and side of a 9-inch springform pan with olive oil and line the bottom with parchment. Brush the parchment with more olive oil and dust with almond flour, tapping out the excess.
• Whisk the almond flour, potato starch and salt in a medium bowl. Combine 1/2 cup sugar, 1/3 cup honey, the lemon zest, 4 egg yolks, vanilla and almond extracts, and the olive oil in a large bowl; beat with a mixer on medium-high speed until smooth and creamy, about 3 minutes. Reduce the speed to low; beat in the almond flour mixture until just incorporated.
• In a separate bowl, beat the 6 egg whites with a mixer on medium speed until foamy, about 1 minute. Gradually beat in 1/2 cup sugar until stiff glossy peaks form, about 3 more minutes. Gently fold about one-third of the beaten egg whites into the batter, then fold in the rest until just incorporated (it's OK if some white streaks remain). Pour the batter into the prepared pan. Bake until the cake is golden and springs back when lightly pressed, 50 to 55 minutes. Transfer to a rack to cool completely. (Don't worry if the cake falls slightly in the center.)
• Meanwhile, make the topping: Place the lemon slices in a small saucepan, cover with water and bring to a simmer over high heat, about 3 minutes; drain and return to the pan. Cover with fresh water; bring to a simmer and drain. Repeat one more time with fresh water. Return to the saucepan and add the remaining 1/2 cup sugar, 1/3 cup honey, the lemon juice and 1 cup water. Bring to a simmer over high heat, then reduce the heat to medium and cook, stirring occasionally, until the lemon slices are tender and the liquid is syrupy, about 20 minutes. Set aside.
• Run a thin knife around the edge of the cake, then remove the springform ring. Use a spatula to transfer the cake to a serving plate (remove the parchment). Remove the candied lemon slices from the syrup with a fork. Brush the cake all over with some of the lemon-honey syrup, then top with the candied lemon, almonds and pomegranate seeds. Serve with the remaining syrup on the side.

LEMON-HONEY ALMOND CAKE

Steps:

• Make syrup:
• Combine all ingredients in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil 1 minute. Cool.
• Make cake:
• Preheat oven to 350°F. Oil 13 x 9 x 2-inch metal baking pan. Finely grind almonds and 1/2 cup sugar in processor; transfer to medium bowl. Whisk in matzo cake meal, matzo meal, cinnamon and allspice. Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes. Beat in oil and lemon peel. Fold in almond mixture. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cut hot cake into 32 squares; leave in pan. Drizzle cooled syrup over. Let stand until syrup is absorbed, at least 30 minutes. Serve warm or at room temperature. (Can be made 2 days ahead. Cool, cover and store at room temperature.)

LEMON HONEY CAKE

Steps:

• Cakes: Preheat oven to 325 degrees. Coat two 8-by-2-inch round cake pans with cooking spray. Line with parchment, then coat parchment with cooking spray. Whisk together flour, baking powder, baking soda, salt, and cardamom in a bowl. In another bowl, whisk together honey, milk, and oil.
• In a large bowl, whisk together eggs, brown sugar, and zest on high speed until thickened, about 3 minutes. With mixer on medium speed, slowly add honey mixture and beat to combine, 1 minute. With mixer on low speed, gradually add flour mixture and beat until combined.
• Divide batter between prepared pans and bake until tops spring back and edges start to pull away from sides of pan, about 25 minutes. Let cakes cool in pans on a wire rack 25 minutes; invert onto rack, top-sides up, and let cool completely.
• Curd: Combine eggs, yolks, granulated sugar, and lemon juice in a medium saucepan over high and cook, whisking constantly, until thickened and starting to bubble around edges, about 2 minutes. Remove from heat; whisk in cream cheese, one piece at a time.
• Strain mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible (you should have about 2 cups); discard solids. Cover curd with plastic wrap, pressing it directly onto surface. Refrigerate until cold, at least 2 hours and up to 1 day.
• Assembly: Using a long serrated knife, cut each cake in half horizontally. Place a cake bottom on a serving plate or cake stand. Spread 2 tablespoons honey over top. Spread 1/2 cup curd over top, stopping slightly short of edges, then place a cake top on curd, cut-side up. Spread with 2 tablespoons honey and another 1/2 cup curd.
• Repeat with second cake bottom, 2 more tablespoons honey, and 1/2 cup curd. Spread cut side of final cake layer with 2 tablespoons honey, then place on top of assembled cake, top-side up. Spread top with remaining 1/2 cup curd, swirling as desired. Refrigerate at least 1 hour and up to 6 hours before serving, topped with honeycomb or a drizzle of honey.

HONEY ALMOND CAKE

Steps:

• Combine coffee and honey in saucepan; bring to boil. Set aside to cool.
• Place dates in brandy and set aside.
• Blend oil, brown sugar, and eggs thoroughly in a large bowl.
• Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
• Add flour mixture and coffee mixture alternately to egg mixture.
• Fold in sliced almonds, dates with brandy, and lemon peel.
• Grease two 9x5 inch loaf pans. Spread bottoms with Honey Smear.
• Pour in batter. Bake in a preheated 350* oven for 1 hour or until cake tests done.
• Cool on rack to room temperature.
• Honey Smear:.
• Combine all ingredients in mixing bowl. Cream until light and well blended. Makes about 1 1/4 cups.

LEMON-HONEY ALMOND CAKE (KOSHER FOR PASSOVER)

Steps:

• Make syrup: Combine all ingredients in heavy medium saucepan.
• Stir over medium-low heat until sugar dissolves.
• Increase heat and boil 1 minute. Cool.
• Make cake: Preheat oven to 350°F
• Oil 13 x 9 x 2-inch metal baking pan.
• Finely grind almonds and 1/2 cup sugar in processor; transfer to medium bowl.
• Whisk in matzo cake meal, matzo meal, cinnamon and allspice.
• Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes.
• Beat in oil and lemon peel.
• Fold in almond mixture.
• Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 45 minutes.
• Cut hot cake into 32 squares; leave in pan.
• Drizzle cooled syrup over.
• Let stand until syrup is absorbed, at least 30 minutes.
• Serve warm or at room temperature. (Can be made 2 days ahead.
• Cool, cover and store at room temperature.).