I made the Golden Lemon Almond Cake again for a party we had on July 4th and, once again, it was fantastic.
This cake is so simple to make because you don't have to do the standard alternating dry and wet ingredients. You just mix the dry ingredients together then add the butter and most of the sour cream and mix that together. Finally, you add the remaining wet ingredients and that's it! After the cake is baked you brush on a sweet and tart lemon syrup - so delicious! The cake has a wonderful body - substantial but not heavy or dense and the ground nuts give the cake both its amazing flavor and also keep it really moist.
I made a delicious raspberry sauce (also from the Heavenly Cakes cookbook) to serve with the cake. It would be equally yummy served with a lemon whipped cream or just plain.
|mise en place|
|use a heavy-duty pan with funky edges and your cake will have |
gorgeous lines and a golden brown crust
|blanched, sliced almonds are toasted to a golden brown and then ground|
|after the nuts are mostly ground, the lemon zest and part of the sugar are added |
and pulsed some more
|I could just eat this mixture on its own|
|the flour mixture, the remaining sugar and nut zest mixture are added |
to the bowl of a stand mixture and mixed to combine
|the butter and most of the sour cream are added to the dry ingredients and are beaten|
|the wet ingredients are combined and then added to the dry|
|more than doubled in volume...it's a gorgeous batter!|
|in the close up you can see the little bits of ground almonds|
|ready to be baked|
|making the syrup...so delicious|
|done and cooled|
|so gorgeous and the smell - the lemons and almonds - is amazing|
|the lemon-sugar syrup gets brushed on what will be the bottom|
|the turbinado sugar in the syrup give the cake a |
sparkly appearance and a sweet crunch
|can't wait for the party so I can try a slice|
Here is the raspberry sauce I made to serve with the cake. The first time I made this sauce it was also for an HCB cake, Moist Chocolate Raspberry Génoise. This sauce is so incredibly delicious. Sweet, a little tart from the lemon juice and very, very raspberry-ish (is that a word?). I could, literally, just drink it. In fact, it would be delicious in a martini or other cocktail or even just added to some plain soda water. Oh, I am getting so many ideas on how to eat this sauce!
|just three ingredients - lemon juice, sugar and frozen raspberries|
|the raspberries are thawed and the released juices get...|
|...boiled down to a few tablespoons|
|the thawed raspberries are then pressed through the strainer (or foodmill) |
to collect their "pureed" juices
|the finished sauce|
Bye for now...