Almond cake with lemon and creme fraiche and rosemary — this recipe is courtesy of Food and Wine but the picture is the cake I made this morning for guests tonight.  It smells so good with the lemon, rosemary, polenta and almonds combined.  I am not a big fan of desserts but I am looking forward to sampling this a little bit later today.  Happy Baking.

almond cake


  1. 1 stick unsalted butter, melted and cooled, plus more for the pan
  2. 1 cup unsalted raw almonds
  3. 1 1/3 cups all-purpose flour
  4. 1/2 cup instant polenta
  5. 1 tablespoon baking powder
  6. 1 teaspoon minced rosemary
  7. Finely grated zest of 1 lemon
  8. 1/2 teaspoon salt
  9. 4 large eggs, at room temperature
  10. 1/2 cup granulated sugar
  11. 3/4 cup crème fraîche


  1. 1/2 cup water
  2. 1/2 cup granulated sugar
  3. 1 tablespoon fresh lemon juice


  1. 1/2 cup confectioners’ sugar
  2. 3 tablespoons crème fraîche
  3. 1 tablespoon fresh lemon juice
  1. MAKE THE CAKE Preheat the oven to 350°. Butter an 10-inch springform pan.
  2. Spread the almonds on a rimmed baking sheet and bake for about 4 minutes, until they are slightly fragrant. Let the almonds cool completely, then coarsely chop them. In a food processor, pulse the almonds until they are finely ground but not pasty.
  3. In a large bowl, whisk together the ground almonds, flour, polenta, baking powder, rosemary, lemon zest and salt. In the bowl of a standing electric mixer fitted with the whisk, combine the eggs and sugar and beat at medium-high speed until tripled in volume, 10 minutes. With the mixer at low speed, add the crème fraîche, then drizzle in the melted butter just until incorporated. Using a rubber spatula, gently fold the egg mixture into the dry ingredients in 3 batches. Scrape the batter into the prepared pan and bake for about 30 minutes, until a paring knife inserted in the center of the cake comes out clean.
  4. MEANWHILE, MAKE THE SYRUP In a small saucepan, combine the water, sugar and lemon juice and boil for 3 minutes. Let cool.
  5. Set the hot cake on a rimmed baking sheet and pour the syrup evenly over it. Let the cake cool completely. Remove the side and bottom of the pan and transfer the almond cake to a platter.
  6. MAKE THE GLAZE In a medium bowl, whisk together the confectioners’ sugar, crème fraîche and lemon juice until smooth. Spread the glaze all over the top of the cake. Let stand until the glaze sets slightly, then cut into wedges and serve.

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