F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Almond Cake with Lemon and Crème Fraîche Glaze
© Marcus Nilsson

Almond Cake with Lemon and Crème Fraîche Glaze

  • ACTIVE: 45 MIN
  • TOTAL TIME: 2 HRS 20 MIN
  • SERVINGS: one 10-inch cake
  • MAKE-AHEAD

Jessica Hicks of Detroit’s Astro Coffee has two tricks to give this cake its rustic, nutty texture: She grinds whole, skin-on almonds herself instead of using almond flour, and she adds a bit of polenta to the batter.

cake

  1. 1 stick unsalted butter, melted and cooled, plus more for the pan
  2. 1 cup unsalted raw almonds
  3. 1 1/3 cups all-purpose flour
  4. 1/2 cup instant polenta
  5. 1 tablespoon baking powder
  6. 1 teaspoon minced rosemary
  7. Finely grated zest of 1 lemon
  8. 1/2 teaspoon salt
  9. 4 large eggs, at room temperature
  10. 1/2 cup granulated sugar
  11. 3/4 cup crème fraîche

syrup

  1. 1/2 cup water
  2. 1/2 cup granulated sugar
  3. 1 tablespoon fresh lemon juice

glaze

  1. 1/2 cup confectioners’ sugar
  2. 3 tablespoons crème fraîche
  3. 1 tablespoon fresh lemon juice
  1. MAKE THE CAKE Preheat the oven to 350°. Butter an 10-inch springform pan.
  2. 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.
  3. 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.
  4. MEANWHILE, MAKE THE SYRUP In a small saucepan, combine the water, sugar and lemon juice and boil for 3 minutes. Let cool.
  5. 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.
  6. 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.
You Might Also Like

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.