This week's Heavenly Cake Baker cake is a free choice. Since I was so bowled over by the Golden Lemon Almond Cake (page 37) from Rose's in-person demonstration the week prior, I had to try my hand at it. My bundt pan is not nearly as intricate as Rose's was, but the cake came out beautifully. The cake has an amazing lemon flavor and delicious buttery undertones. The ground almonds add some texture to the tender crumb of the cake and, I think, also add to its moistness (it stayed tender and moist for a full week!). It really is a sublime cake and was very easy to make. Upon tasting it, my husband said this was the best cake yet and was ridiculously moist. This one is going on the "make again soon" list. In fact...perhaps this weekend!
 |
| mise en place for the cake. I didn't have cream cheese so used crème fraîche instead...delicious! |
 |
| almonds are toasted and then ground with a little of the sugar. Rose also recommended tossing in the lemon zest to break up the zest a bit more |
 |
| the butter and part of the crème fraîche is added to the dry ingredients; then the egg mixture is added in |
 |
| one third of the batter is poured into the pan |
 |
| and then smoothed out to force it into the pan's crevices |
 |
| the rest of the batter is poured in |
 |
| while the cake is baking, the lemon syrup is made: lemon juice and sugar...yum! |
 |
| the hot cake is poked with a skewer and then... |
 |
| a third of the syrup is brushed over the top and left to drip into the holes |
 |
| after the cake is turned out, the rest of the syrup is brushed over the top of the cake and forms a lemony-sugary coating. My crust didn't come out as well-done as the picture in the book, but it was still fabulous! |
 |
| so tender and delicious, it doesn't even need any embellishment! |
Bye for now...
I love your pan! I just made this cake myself and it's now one of my very favorites in the book. Topped with Rose's raspberry sauce it was spectacular.
ReplyDeleteLooks yummy!
ReplyDeleteHi Vicki - not sure if you'll see this message, but I tried to leave a comment on your blog and it didn't work (I seem to have a problem leaving posts on some blogs...not sure why!). Anyway, I tried to tell you that I LOVE the raspberry sauce idea. I am in love with that sauce anyway and the idea of lemon and raspberry sound fantastic! My pan is nice, but the one Rose used in her demo that I went to was much more beautiful. It had really sharp edges and baked the cake to a much more gorgeous golden brown color. Mine came out so pale :(
ReplyDeleteChelly - it is really delicious and quick to make since you don't have to add the flour/liquid in the normal way - I definitely recommend it! I actually made it again today but tried to "lighten" it up with less butter and some whole wheat flour and I skipped the lemon syrup on top. It was still good (and still very moist) but not as wonderful.
It looks beautiful Alice. We liked this one too! Love the almonds in it.
ReplyDelete