LEMON ALMOND CAKE WITH CRANBERRY GLAZE

Fifteen years ago, if you arrived in our place anytime during the weekend, chances are the FoodTV would be on. Great selection of wonderful shows, a lot to learn in a very entertaining way. Not the case anymore. Even my favorite show, The Kitchen – which I still watch every Saturday – caters more and more to grocery store shortcuts, in a kind of indirect advertisement that irritates me. I am 99% sure Chef Geoffrey Zakarian does not fall for the stuff promoted in the show. It was not the case in the beginning, but obviously money speaks loud. Why do I still tune in? I like those four people together, they have a nice chemistry going on, and every once in a while I find a gem of a recipe (like Jeff Mauro’s eggplant parmigiana). But coming back to what matters, there is one show on the Food Network I like a lot: Girl Meets Farm, with Molly Yeh, a beautiful, super energetic and fun-loving girl who cooks pretty eclectic food, influenced by her Chinese and Jewish backgrounds.  And, she loves to bake. From scratch. No cake mixes and shortcuts. There you go. This delicious example came straight from one episode I watched last year. You know, back in 2018.

LEMON ALMOND CAKE WITH CRANBERRY GLAZE
(slightly modified from Girl Meets Farm)

for the cake:
1 + 1/2 cups all-purpose flour (180 g)
1/2 cup almond flour (48 g)
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
Zest of 1 lemon
3/4 cup whole-milk Greek yogurt (185 g)
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 + 1/4 cups granulated sugar (250 g)
3/4 cup extra-virgin olive oil (about 160 g)
2 large eggs
1/2 teaspoon almond extract

for the glaze:
1/2 cup (50 grams) fresh or frozen cranberries
1 cup powdered sugar, plus more if necessary
Pinch kosher salt
sprinkles to decorate (optional)

Heat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and line with parchment paper. I used a Silikomart mold called Water Drop, and 4 small cupcake type molds.

Whisk together the flour, almond flour, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Mix the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until well combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan(s) and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.

For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices, 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze.  If the glaze is too thick, add a couple drops of water until it’s thin enough to spread. If it’s too thin, add more powdered sugar. Pour over the cooled cake.

Decorate with sprinkles or slivered almonds, if you like.

ENJOY!

to print the recipe, click here

Comments: This is a recipe for cake-o-phobes, simple, no need to even get your KitchenAid out to play. The cake is moist, satisfying, and don’t even think about omitting the glaze, it is just fantastic. The type of glaze that tempts you to go at it with a small knife when no one is looking and turn any leftover cake into its naked self. No, I did not do it. Just considered it. Very seriously so.

My glaze was a bit thick, so it did not show the ridges on the baking pans too well, but I still like the delicate effect, the suggestion of a pattern underneath. Lemon, almond, cranberries and poppy seeds. Keep this combination in mind, it’s a real winner!

Molds used in this bake: Silikomart Water Drop and Silikomart Parfum. If you have information on programs for recovering silicone mold-addicts, please be so kind and leave me their number in a comment.  Thank you.

ONE YEAR AGO: The Iron (Uptake) Chef Challenge

TWO YEARS AGO: Thank you!

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FOUR YEARS AGO: Linzer Cookies

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10 thoughts on “LEMON ALMOND CAKE WITH CRANBERRY GLAZE

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