Almond Cake With Lemon And CrÈme FraÎche Glaze Recipes

LEMON ALMOND CAKE WITH LEMON GLAZE

Steps:

• Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
• Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
• Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
• Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
• In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
• Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
• Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
• When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.

ALMOND CAKE WITH LEMON AND CREME FRAICHE GLAZE

Steps:

• 1. MAKE THE CAKE Preheat the oven to 350°. Butter an 10-inch springform pan. Spread the almonds on a rimmed baking sheet and bake for about 4 minutes, until they are slightly fragrant. Let the almonds cool completely, then coarsely chop them. In a food processor, pulse the almonds until they are finely ground but not pasty. In a large bowl, whisk together the ground almonds, flour, polenta, baking powder, rosemary, lemon zest and salt. In the bowl of a standing electric mixer fitted with the whisk, combine the eggs and sugar and beat at medium-high speed until tripled in volume, 10 minutes. With the mixer at low speed, add the crème fraîche, then drizzle in the melted butter just until incorporated. Using a rubber spatula, gently fold the egg mixture into the dry ingredients in 3 batches. Scrape the batter into the prepared pan and bake for about 30 minutes, until a paring knife inserted in the center of the cake comes out clean. MEANWHILE, MAKE THE SYRUP In a small saucepan, combine the water, sugar and lemon juice and boil for 3 minutes. Let cool. Set the hot cake on a rimmed baking sheet and pour the syrup evenly over it. Let the cake cool completely. Remove the side and bottom of the pan and transfer the almond cake to a platter. MAKE THE GLAZE In a medium bowl, whisk together the confectioners’ sugar, crème fraîche and lemon juice until smooth. Spread the glaze all over the top of the cake. Let stand until the glaze sets slightly, then cut into wedges and serve.