Lemon Walnut Cake Food

WALNUT CAKE

Steps:

• Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Grease an 8-inch/20-centimeter springform pan with oil or butter. Line the bottom of the pan with parchment paper and set aside.
• Place egg yolks and muscovado sugar in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, if using a hand-held electric mixer). Whip on high speed for about 2 minutes, or until pale and fluffy, scraping down sides of bowl as necessary. Transfer mixture to a large bowl. Add walnuts, lemon zest and salt and mix well to combine.
• Clean and dry the stand mixer bowl and whisk attachment, then add egg whites to bowl. Whip on high speed for 2 minutes, or until stiff peaks form. Using a spatula, fold egg whites into the walnut mixture a third at a time; the mixture will be thick and quite difficult to bring together at first but will gradually loosen, so the final addition of whites lightens the batter considerably.
• Pour batter into pan and bake for 40 minutes, until evenly puffed. This is a moist cake, so a skewer inserted inside should not come out completely dry and clean. Let cake cool for 5 minutes, then release it from the pan. (You may need to run a small knife around the edge.) Carefully flip over cake, remove pan bottom and paper, and flip again to transfer it to a large plate. Brush surface with amaretto and then leave to cool completely.
• While cake is cooling, make the caramelized walnuts: Sprinkle sugar evenly over the bottom of a medium saucepan and place over medium heat. Cook gently for about 6 minutes, swirling pan but resisting the urge to stir, until you get a medium brown syrup, the consistency of maple syrup. Add walnuts and quickly stir them into the syrup until coated. Pour nuts onto a parchment-lined sheet pan, spread in a single layer, and sprinkle with a pinch of salt. Once cool and hardened, roughly chop into 1/2- and 1-inch/1- and 2-centimeter pieces.
• To serve: Add cream and sugar to the bowl of an electric stand mixer fitted with the whisk attachment (or use a large bowl and a hand-held whisk). Whip on high speed for 1 minute, or until firm and fluffy. When cake has cooled, spread cream over surface and then scatter with caramelized walnuts.

LEMON CAKE DONUTS

Steps:

• Lemon Confectioners'-Sugar Glaze: Whisk together confectioners' sugar and salt. Whisk in juice until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
• Donuts: Dust a baking sheet with flour. Whisk together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and 1 tablespoon lemon zest on medium-high speed until light and fluffy, about 2 minutes. Beat in egg and yolk, then lemon juice. Scrape down bowl, then beat in dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Turn out dough onto baking sheet; use floured hands to flatten to a 3/4-inch-thick rectangle. Refrigerate at least 1 hour and up to overnight (if longer than 1 hour, cover with plastic wrap).
• Pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350 degrees. Meanwhile, using a floured 2 1/2-inch round donut cutter, cut out donuts (or use a 2 1/2-inch round cookie cutter, then cut out holes with a 1- to 1 1/2-inch round cutter). Pat together scraps; cut out more donuts (these will not be quite as tender). Working in batches of 3 so as not to crowd pot, carefully drop donuts into hot oil and cook, flipping a few times, until deep golden brown all over, 4 1/2 to 5 1/2 minutes (2 1/2 to 3 1/2 minutes for holes), maintaining oil temperature between 340 degrees and 350 degrees at all times. Transfer donuts and holes to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
• While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Zest lemons directly over donuts. Let stand until glaze sets and donuts are cool, about 1 hour. Donuts are best eaten the day they are made.

EXTREME LEMON WALNUT CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking pan.
• Finely grate the peel from ONE lemon, and squeeze out the juice from ONE lemon; set aside.
• With an electric mixer beat the butter, 1-1/2 cups sugar, and the lemon extract (if using) until light and fluffy for about 4-5 minutes (no less than 4 minutes, no sugar granules should remain in the creamed mixture!).
• Crack eggs open in a dish, making certain that there are no shells.
• Add in a couple at a time to the creamed mixture, beating well after each addition(beat until fluffy, about 3 minutes).
• In a small bowl, mix the flour with baking powder.
• Add in 1 cup at a time to the creamed mixture; beat until well combined.
• Stir in chopped walnuts.
• Transfer the batter to prepared cake pan.
• Bake for 40 minutes, or until cake tests done.
• While the cake is baking, prepare the syrup.
• Combine remaining 2 cups sugar with 2 cups water.
• Slice remaining lemon into wedges.
• Squeeze out the juice into sugar/water, the drop in a couple wedges.
• Bring to a boil; boil 5 minutes.
• Remove lemon wedges.
• When cake has finished baking, pour the hot lemon syrup over warm cake.
• Cool cake and serve with vanilla ice cream.
• Delicious!

LEMON WALNUT CAKE

Steps:

• Preheat oven to 350f degrees.
• Lightly grease a deep 8 inch removable bottomed or springform cake pan.
• Line the bottom of the pan with baking parchment or waxed paper.
• Peel and chop the banana.
• Process with the lowfat spread and dates.
• Add 1 egg and 1 tablespoon of the flour to the creamed mixture.
• Process briefly to mix, then add the remaining eggs one at a time, eaach with another 1 tablespoon flour.
• Scrape the mixture into a bowl and fold in the remaining flour, with the walnut pieces.
• Grate the rind from 3 lemons and thinly pare the rind from the fourth (for decoration).
• Squeeze the juice from 2 lemons.
• Stir the grated lemon rind and juice into the mixture.
• Spoon the batter into the prepared pan and level the top.
• Bake for 50 to 60 minutes, or until a fine skewer inserted into the centre comes out clean.
• Cool on a wire rack.
• Decorate with the pared lemon rind.

WARM PEAR AND WALNUT CAKE WITH LEMON CUSTARD SAUCE

Steps:

• Make sauce:
• Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Make topping:
• Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 10 minutes. Pour caramel over bottom of prepared pan. Overlap pears atop caramel.
• Make cake:
• Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel; beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts.
• Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce.

LEMON-WALNUT TEA LOAF

Steps:

• Heat oven to 350°F.
• Combine flour and baking powder. Beat butter and sugar in medium bowl with mixer until light and fluffy. Blend in lemon zest and juice. Add eggs, 1 at a time, beating well after each addition.
• Add flour mixture alternately with milk, beating on low speed after each addition just until blended. Stir in nuts.
• Pour into greased and floured 8x4-inch loaf.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.

WALNUT AND LEMON LOAF CAKE

Steps:

• Method:.
• Cream butter and 185g sugar.
• Add eggs and milk.
• Add lemon essence and mix well.
• Add flour, baking powder, walnuts and lemon rind.
• Bake at about 185 C (or 350 F) for about 30 minute.
• Mix the juice of the lemon with the half cup of sugar and pour it over the hot cake as soon as you take it out of the oven.
• As ovens vary, check that the cake is cooked by inserting a skewer into it when you think it is cooked. If the skewer comes out clean, it is cooked, but if the skewer comes out gloopy, it needs a bit more baking. If you haven't got a skewer, use a small sharp knife.

ALBANIAN WALNUT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350°F.
• Cream together the butter and sugar until light and fluffy, and then mix in the eggs.
• Blend the yogurt with the buttermilk.
• Sift together the cake dry ingredients and add them alternating with the yogurt mixture into the egg mixture.
• Stir in the lemon rind and walnuts.
• Pour the batter into a buttered 9X13 baking pan and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. The cake will still be moist.
• Make the glaze by simmering together all the ingredients, covered, for about 15 minutes.
• Remove the cinnamon stick.
• When the cake is done, remove it from the oven, turn off the oven, pour the glaze over the hot cake and return it to the oven for about 10 minutes.
• Cut the cake into squares and serve it warm or cool.