One Year Anniversary Almond Lemon Cake
A 17 and Baking recipeMakes one 9″ round cake1 cup all-purpose flour 1/3 cup almond meal (make your own by grinding almonds to a fine powder)1/2 teaspoon baking powder 1/2 teaspoon baking soda1/4 teaspoon salt1/2 stick unsalted butter, softened1/3 cup + 1/4 cup sugar 1/4 teaspoon pure vanilla extract1/8 tsp almond extract1/2 teaspoon finely grated lemon zest1 large egg1/2 cup buttermilkPreheat oven to 400°F. Butter a 9″ round pan, line it with a circle of buttered parchment paper and then flour the pan.In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a mixer,cream the butter and sugar at medium-high speed for about 2 minutes until light and fluffy. Mixin the extracts and lemon zest, then beat in the egg. Working on low speed, add 1/3 of the flour mixture, then 1/2 the buttermilk mixture, then another 1/3 of the flour, the last of the buttermilk,then the last of the flour. Mix until just combined.Scrape the batter into the pan and smooth the top. Bake 20-25 minutes until a toothpick comesout clean. Cool in the pan for 10 minutes, then finish cooling on a rack. Cool to roomtemperature before frosting. If frosting the cake with mascarpone frosting, store the cake in therefrigerator.
Hazelnut-Berry Version
: Replace almond meal with hazelnut meal (hazelnuts ground into afine powder), use vanilla extract instead of almond, use orange zest instead of lemon, and sprinkle the batter with 3/4 cup fresh mixed berries before baking. I used thawed frozen berriesand even though I tossed them in flour, they sunk. Still delicious.
Lemon Mascarpone Frosting
A 17 and Baking recipeMakes enough to frost one 9″ round cake3/4 cup mascarpone cheese1/3 cup heavy whipping cream1/2 cup powdered sugar Zest of half a lemon1/4 tsp vanilla
17 and Baking
| http://17andbaking.com/2010/03/12/chocolate-raspberry-vanilla-ice-cream-sandwiches/
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