In an effort to close the gap and attempt to catch up with Marie, I made a second cake for Free Choice week. Every HCB'er that has made this cake raved about it. The only thing that kept me from choosing it long ago was finding lemon oil. Come to find out the neighborhood cake supply store had all sorts of oils and extracts behind the counter.
This cake is extraordinary, not only in flavor and texture but in ease of making. The hardest thing was zesting enough lemon rind so that ought to say something! My soon to be four and half year old granddaughter pointed out there were holes in the bottom of the cake whilst being lifted to look at the cooling cake because the aroma was driving her mad. I assured her they were supposed to be there and after turning it out of the pan, gave her a pair of chopsticks to poke the topside. I then handed her a pastry brush and let her "paint" the lemon sugar syrup over the cake. Needless to say, there was no way this cake was going to get the suggested resting time for the delectable lemon flavor to meld with the almond. We brewed a pot of tea and sliced the slightly warm cake. It received resounding approval.
I then remembered the leftover raspberry sauce from yesterday's Fool. Let me say, Rose's raspberry sauce spooned over this Lemon Almond Cake knocks it into a whole other level. The raspberry compliments the flavors beautifully.
I don't think I've made this one, but it sounds wonderful. I'll have to remember the sauce idea. Yum!
ReplyDeleteLooks great! This is one cake tha ti have marked to bake but not yet made an attempt yet!
ReplyDeleteVicki, it looks great! Your granddaughter's comment is so cute. And lemon oil does add a nice flavor to it.
ReplyDeleteI'm sorry I posted my LC NC early, otherwise this cake would have made it in the summary too. I'll try to be more "on time" next week :).
Your cake looks great and how fun to share with your granddaughter. This is on my "to do" list.
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