Lemon and Almond Tea Cake with Dandelion Glaze

My husband and I hosted a lovely Mother's Day Brunch this morning. As I was putting the menu together, I knew I wanted to serve a dessert of some sort - something light but flavorful that would satisfy our pallets with a hint of refreshing sweetness. This little cake did just that. I whipped it up in a jiff and no one could resist a second piece (see my Dandelion Jam recipe for the glaze).

What You'll Need

3/4 cup cake flour*
1/2 cup white sugar
4 eggs, separated
2 teaspoons almond extract
zest of 1 lemon
juice of 1/2 lemon
1 tablespoon brown sugar
1/2 cup Dandelion Jam

*If you do not have cake flour, substitute with 5/8 cup of all purpose flour and 4 teaspoons cornstarch

Preheat your oven to 350. Butter and flour a loaf pan and set aside (the wider the pan, the shorter the cake).
In a large bowl, combine the egg yolks and white sugar. Beat on high speed until the mixture is light in color and fluffy. Do not over-beat. Add the almond extract and 3/4 of the zest. Set aside.
Pour the flour into a small bowl and whisk. Set aside.
In another separate bowl (I know... this recipe uses a lot of bowls, but it's worth it, I promise) beat the egg whites on high speed until soft peaks form. This means that when you lift the mixer out of the whites, the peaks left behind fall over gently to one side.
Add 1/3 of the whites to the yolk batter and gently fold in. Add 1/2 of the flour to the egg mixture and fold in. Repeat this until all ingredients are incorporated.
Pour the batter into the prepared pan and bake for 30 to 35 minutes until a knife inserted in the center comes out clean.
Let's prepare a space for the cake to rest. Place a cooling rack on top of a cookie sheet.
When the cake is done, take it out the oven and run a knife along the edges. Let it stand for 10 minutes.
While the cake is cooling, we can prepare the glaze. In a medium sauce pan over medium-high heat, combine the rest of the zest, the lemon juice, jam, and brown sugar. Stir and heat until the jam has melted and the glaze is smooth.
Next, take the cake out of the pan and place it on the cooling rack. Pour the glaze over the cake, making sure every inch is covered. Let the excess glaze run off the cake onto the cookie sheet below.
Let the cake stand until the glaze has solidified.
Serve with fresh fruit.

Maple Braised Pear and Almond Cake

This is by far my new favorite cake, and it is perfect for this time of year – we are still in the dregs of winter but all we can think about is springtime. What we need is something to brighten the dull prospect of 6 more weeks of winter (thanks a lot Punxsutawney Phil). This rustic cake is light and sweet with a delicious earthiness brought out by the clove. It is best served warm and with dreams of spring flowers.

What You’ll Need:

2 large bosc pears

1 cup unsalted butter, plus 3 tablespoons

½ cup maple syrup

½ cup dry white wine

½ teaspoon ground clove

1 cup almonds

1 ½ flour

1 tablespoon baking powder

½ teaspoon salt

4 eggs

¾ cup sugar

2 teaspoons almond extract

1. First things first, let’s prepare the baking pan. Butter and flour a 9” spring-form pan and set aside. This will be sufficient to prevent sticking, but you can also cut a round of parchment paper, coat with butter and flour and place the round in the bottom of the pan.
2. Next, peal your pears and remove the stems. Cut the pears in half lengthwise. Next, slice the pear, lengthwise so you get essentially something that looks like the silhouette of a pear when held upright. Using a sharp paring knife, remove the seeds being sure to preserve the shape of the pear as best you can (this cake is as much about presentation as it is about flavor). After you are done slicing your pears, choose the 5 best, prettiest slices. These will be the top of your cake. Set those 5 slices aside and chop the rest of your pair into small cubes.  Set the cubes aside in a small bowl.
3. In a large skillet, melt the 3 tablespoons of butter over medium heat.  Once the butter is melted, add the 5 pear slices. Cook the pears until they are tender and start to brown on either side, about 5 minutes. Be sure to flip them occasionally so they cook evenly, and don’t overcook them or they’ll be too mushy in the cake.
4. When the pears show little speckles of tasty brown goodness, add the white wine then the maple syrup and clove. Using tongs, push the pears around in the sauce and cook for about another 5 minutes and remove from the heat.
5. Using your tongs, arrange the pears in the bottom of your spring-form pan, the tops of the pears facing in toward the cake and the bottoms facing out, like a flower. Reserve the delicious sauce we cooked the pears in for serving (you’ll be glad you did).
6. On to the cake! Preheat the oven to 325. Melt the remaining butter and allow to cool slightly. Add the almond extract to the butter and stir to combine.
7. Using a food processor or blender, grind the nuts until they are a powder, almost like almond meal but not as fine. Add the almonds to a large bowl. Add the flour, powder and salt and whisk to combine.
8. In a separate bowl, using an electric or stand mixer, beat the eggs and sugar on high until very light and fluffy and almost tripled in volume.  
9. Add 1/3 of the flour mixture to the egg and fold gently until just combined. Add half of the butter and do the same. Add another 1/3 of the flour. Continue to alternate between flour and butter until everything is added. Once the flour and butter are fully incorporated, gently fold in the little pear cubes.
10. Pour the cake batter into the pan over the pears slices. Place the cake in the oven for 55 to 65 minutes (I know it’s a long time, but it’s worth it!) until a knife inserted in the middle comes out clean and edges are golden brown.
11. Once the cake is out of the oven, use a paring knife to free the edges from the side of the pan. Let cool for 10 minutes. Remove the side of the pan. Next, place a plate on to of the cake. With one hand on the plate and one hand on the bottom of the spring-form pan, flip the cake onto the plate. Carefully run a thin spatula or long knife between the spring-form top and the cake to release the cake. If you used parchment paper, the spring-form should come right off. Remove the spring-form top and there you have it! Serve warm with the reserved sauce drizzled over top. Mm mm!