Almond Lemon Streamliner Cake
My 600th post! Wow. I'm getting old.
As you may have noticed, I'm lacking inspiration of finding three good candidates for the weekly poll. It seems I've baked almost everything already. I came across the book 'Vintage Cakes' by Julie Richardson and picked three promising-looking recipes for a new poll. The almond - lemon cake was your favorite. It went over in my house really well! Gone within a day. The home-made lemon curd was a lovely touch to the almondy taste of the cake. Sweet and sour at once. Rating: 4+ out of 5.
Lemon and Almond Streamliner Cake: adapted from Vintage Cakes by Julie Richardson
Recipe found on Becca's blog 'Cookie Jar Treats'
Makes one 8x8 inch square cake
- ¼ cup + 2 tbsp. milk
- ¼ cup sugar (divided)
- 2 egg yolks, room temperature
- ¼ tsp. salt
- 1 tbsp. cornstarch
- ¼ cup fresh-squeezed lemon juice (about 2 lemons)
- 4 tbsp. unsalted butter, cubed
- 1 cup + 2 tbsp. unbleached all purpose flour
- 1 ½ tsp. baking powder
- 2 tbsp. cornstarch
- ½ tsp. salt
- 6 oz. almond paste
- 1 stick unsalted butter, room temperature
- 2/3 cup sugar
- 3 tbsp. canola oil
- 2 tsp. pure vanilla extract
- 3 eggs, room temperature
- 2/3 cup buttermilk, room temperature
- To make the custard: combine the milk and 2 tbsp. of sugar in a medium saucepan and heat over medium heat until just hot. Meanwhile, in a small bowl, whisk the egg yolks, remaining sugar, and salt until combined. Whisk in cornstarch and lemon juice. Slowly whisk in about a third of the hot milk into the egg yolk mixture. Pour the mixture into the saucepan and cook on medium-low to medium heat, whisking until the custard thickens and starts to bubble. Strain the mixture through a fine mesh sieve into a clean bowl and mix in the butter until it has completely melted into the custard. Place a piece of plastic wrap right on the surface of the custard. Refrigerate for at least two hours.
- Preheat oven to 350 F and line an 8x8 inch square pan with foil. Grease foil with cooking spray.
- To make the cake: sift together the flour and cornstarch a few times. Whisk in the baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the almond paste, butter, sugar, oil and vanilla and mix on low speed. Increase the speed and beat until light and fluffy. Scrape down the sides of the bowl as necessary. Blend in the eggs, one at a time, adding the next as soon as the previous egg has been incorporated. Scrape down the sides of the bowl. Decrease the speed to low and gently add the flour in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. Stop the mixer and mix batter with a rubber spatula to ensure all the ingredients are well incorporated.
- Pour the batter into the prepared pan. Tap the pan on the counter a few times to release any air bubbles. Place on the center rack and bake for 35 minutes or until a toothpick comes out almost clean when inserted in the middle of the cake.
- Cool the cake in the pan on a wire rack for at least 30 minutes. Gently invert the cake onto the wire rack. Take off the tin foil and flip cake over to cool completely to room temperature.
- To finish the cake, cut the cake into squares. Dollop a spoonful of the chilled custard onto each piece of cake. Allow the cake and custard to set in the fridge for 30 minutes. Bring cake to room temperature before serving.
I'm off for vacation for a few weeks! So posting may be slow :)