Lemon Frangipane Bundt Cake #BundtaMonth 2013

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Lemon Frangipane Bundt Cake #BundtaMonth 2013

Post by devnasser on Sun Sep 15, 2013 1:57 am

2013 2013 2013 <div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7cO_56fYa4I/Uijr7T7vutI/AAAAAAAAMX4/XcUqbLoNE9U/s1600/IMG_4052.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7cO_56fYa4I/Uijr7T7vutI/AAAAAAAAMX4/XcUqbLoNE9U/s1600/IMG_4052.JPG" /></a></div><span lang="EN-US"><br /></span><br /><div style="text-align: justify;"><span lang="EN-US">When I realized food can be used as exchange, or a bribe, it got interesting. The two sides are that you <i>can</i> get people to help and pay them with food, yet you also get to be the one who knows how to cook and become the designated chef every time – you can bring something sweet tomorrow, right?, and the expected answer is <i>always</i> a yes. The former is what matters today.&nbsp; This simple&nbsp;</span>bundt cake, in appearance only because it has almond cream in the batter and lemoncello in the glaze, was my way of thanking my only friend/family who is a doctor and who gets a lot of phone calls from me, about this and that, because, you know, I trust him. A family doctor you can trust, has to be the worst unpaid job ever, the cold fact being that he’s on call 24/7 because, you know, we can trust him. Again, you don’t realize it till it’s too late. In my case, I’m the only one who can feed him in return, with good stuff, so I like to think I have some leverage. Though when I have a health situation –always minor mind you- and call him five times in one afternoon, I just fall into the same black list as everyone else. Until I exchange <a href="http://www.vintagekitchennotes.com/2013/05/vintage-mondays-salted-chocolate-peanut.html">chocolate peanut butter fudge</a> and bundt cakes with him. Then we’re all good. Until my next string of calls.<br /><span lang="EN-US"></span> <br /><a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WZYvO34gyiA/UijxrR5p0LI/AAAAAAAAMYU/ZXKcaltunxM/s1600/IMG_4047-001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WZYvO34gyiA/UijxrR5p0LI/AAAAAAAAMYU/ZXKcaltunxM/s1600/IMG_4047-001.JPG" /></a></div><span lang="EN-US"><br /></span></div><div style="text-align: justify;"><span lang="EN-US"><br /></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="http://2.bp.blogspot.com/-hUpvodN6qmc/Uijr8llHiLI/AAAAAAAAMYI/oJR4GBfeqYU/s1600/IMG_4073.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-hUpvodN6qmc/Uijr8llHiLI/AAAAAAAAMYI/oJR4GBfeqYU/s1600/IMG_4073.JPG" /></a><br /><div style="text-align: justify;"><span lang="EN-US"><br /></span></div></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">We have a celebration here today. The Bundt a Month group turns 1, and we were asked by it's founders, <a href="http://www.cakeduchess.com/">Lora</a> and <a href="http://bakerstreet.tv/">Anuradha</a> to bring a birthday cake. I know what you’re thinking, this rustic looking bundt cake is not exactly party material. Where are the sprinkles? The fluffy frosting? It should <i>at least</i> have some chocolate in it! Let me explain. My favorite of favorites chocolate cake is the one with red wine. I already made it a few months ago with a <a href="http://www.vintagekitchennotes.com/2013/05/raspberry-wine-chocolate-bundt-cake.html">homemade raspberry liqueur and wine</a>, and also a dozen other times with white wine, some red some white, strong cabernets and mellower rosés. You name it. It’s still ranks as my first choice, <i>if</i> I had someone making my birthday cake for me, which never happens – refer to paragraph 1. <o:p></o:p></span></div><div style="text-align: justify;"><span lang="EN-US"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sIiFECM7y9o/Uijr4qptDFI/AAAAAAAAMXQ/M4kTVTZJx-g/s1600/IMG_4027.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sIiFECM7y9o/Uijr4qptDFI/AAAAAAAAMXQ/M4kTVTZJx-g/s1600/IMG_4027.JPG" /></a></div><div style="text-align: justify;"><span lang="EN-US"><br /></span></div></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">It turns out my idea of a party cake is more about flavor than glitter. My first idea for this cake was to make an almond swirl, which is a rather stupid idea if your swirling mixture is the same color as your batter… well, I was going through a rough month, clearly explained by the fact that I exchanged this lemon almond bundt cake with my friendly doctor – again refer to paragraph 1. <o:p></o:p></span></div></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">But the flavor! There’s frangipane, not just almonds. Almond cream (frangipane) is almond meal with powdered sugar, eggs and butter. Used by the French a lot in their desserts, my favorite being pear pies. Though on occasion I change the almonds for walnuts and baked things like <a href="http://www.vintagekitchennotes.com/2013/01/chocolate-swirl-walnut-pound-cake.html">chocolate swirl walnut pound cake</a> or <a href="http://www.vintagekitchennotes.com/2013/05/fresh-fig-and-walnut-pie-sundaysupper.html">fresh fig walnut pie</a>with graham cracker crust, I feel most fruits pies can be assembled with a good sweet dough and a layer of frangipane. <o:p></o:p></span></div></div><div class="MsoNormal"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TptOTzjVWCY/Uijr5dFhwaI/AAAAAAAAMXY/AJROzuncCbc/s1600/IMG_4035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TptOTzjVWCY/Uijr5dFhwaI/AAAAAAAAMXY/AJROzuncCbc/s1600/IMG_4035.JPG" /></a></div><br /></div><div class="MsoNormal"><div class="MsoNormal"><span lang="EN-US">The lemoncello glaze is optional, but why on earth would you do that? Use lemon juice if not a fan of licor glazes, but don’t expect me to understand…<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kgVIFMKSOLc/UilGGtSbzzI/AAAAAAAAMZQ/Lt5kMwjC6F8/s1600/IMG_4057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kgVIFMKSOLc/UilGGtSbzzI/AAAAAAAAMZQ/Lt5kMwjC6F8/s1600/IMG_4057.JPG" /></a></div><span lang="EN-US"><br /></span><span lang="EN-US"><br /></span></div><b><span lang="EN-US"><br /></span></b><b><span lang="EN-US">LEMON FRANGIPANE BUNDT CAKE</span></b><span lang="EN-US">&nbsp;<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">adapted from this <a href="http://www.vintagekitchennotes.com/2013/01/orange-chocolate-marbled-bundt-cake.html">orange chocolate marble bundt cake recipe</a><o:p></o:p></span></div><div class="MsoNormal"><br />You will have about 2 cups almond paste. Keep refrigerated for future use.<br /><br /><i>Makes 8 to 10 servings</i><br /><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="color: #254061; mso-ansi-language: EN-US; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #254061; mso-style-textfill-fill-colortransforms: lumm=50000; mso-style-textfill-fill-themecolor: accent1; mso-themecolor: accent1; mso-themeshade: 128;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the frangipane</span></u><span lang="EN-US">: <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">¾ cup almond paste **, room tº<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 egg<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">2oz (55g) unsalted butter, room tº<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1/3 cup ground almonds<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US">**For the almond paste:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 cup almond flour, or ground almonds<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 cup powdered sugar<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 egg white<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the lemon cake</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">12oz (340g) unsalted butter, room tº<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">3 cups (600g) sugar<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">5 eggs<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">3 cups (420g) all purpose flour<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 teaspoon baking soda<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Pinch of salt<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">¾ cup (180cc) whole milk<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 teaspoon vanilla extract<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Zest of 2 lemons<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ teaspoon pure lemon extract <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ teaspoon pure almond extract<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">A few Tbs ground almonds, for coating pan<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US"><u>For the glaze</u>:</span></div><div class="MsoNormal"><span lang="EN-US">1 cup powdered sugar</span></div><div class="MsoNormal"><span lang="EN-US">2 or 3 Tbs lemoncello, or lemon juice</span></div><div class="MsoNormal">Sliced almonds, toasted, <i>optional</i></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="color: #254061; mso-ansi-language: EN-US; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #254061; mso-style-textfill-fill-colortransforms: lumm=50000; mso-style-textfill-fill-themecolor: accent1; mso-themecolor: accent1; mso-themeshade: 128;">Directions<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the frangipane</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">In a bowl, combine almond paste**, egg, soft butter and almonds until well mixed. Reserve in the refrigerator.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US">**For the almond paste: In a food processor mix almonds and sugar. Add egg white and pulse until it all comes together. It will be dry and thick. Keep refrigerated.<o:p></o:p></span></div><div class="MsoNormal"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-L48J8UBPNkI/Uijrtv_XULI/AAAAAAAAMXI/WCIw80l5cfw/s1600/Lemon+almond+cream+bundt+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-L48J8UBPNkI/Uijrtv_XULI/AAAAAAAAMXI/WCIw80l5cfw/s1600/Lemon+almond+cream+bundt+cake.jpg" /></a></div><br /><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the almond cake</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Preheat oven to 350º. Grease well a large bundt pan and coat with ground almonds.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Sift flour with baking soda and salt. Reserve.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">In a large bowl (stand mixer or with an electric hand mixer), beat butter with lemon zest for 1 minute. Add sugar gradually while beating at medium/high speed for 3 minutes.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Add eggs, one at a time, beating until well incorporated after each addition. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Add vanilla, lemon and almond extract and mix to combine. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Add dry ingredients in three additions, altenating with milk in two additions.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Pour half of the batter in the prepared pan. Add half the frangipane and swirl with a knife. Repeat with remaining batters.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Bake for about 45 minutes, our until a tester in the middle comes out clean. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Let cool for a few minutes and carefully unmold onto a wire rack, and let cool completely.&nbsp;</span></div><div class="MsoNormal">Glaze and sprinkle with sliced almonds, toasted.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u>For the glaze</u>:</div><div class="MsoNormal">Mix sugar and lemoncello until completely smooth.</div><div class="MsoNormal"><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-v0bfR0BGWno/Uijr8JI8QZI/AAAAAAAAMYA/_bLH1PnO1Fw/s1600/IMG_4060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-v0bfR0BGWno/Uijr8JI8QZI/AAAAAAAAMYA/_bLH1PnO1Fw/s1600/IMG_4060.JPG" /></a></div><br /></div><br /><div class="MsoNormal"><br />Let's celebrate!</div><ul><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2013/09/Banana-Caramel-Bundt-Cake.html" target="_blank">Banana-Caramel Bundt Cake</a> by Felice at <a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="http://www.hezzi-dsbooksandcooks.com/2013/09/caramel-latte-bundt-cake-bundtamonth.html" target="_blank">Caramel Latte Bundt Cake</a> by Heather at <a href="http://www.hezzi-dsbooksandcooks.com/" target="_blank">Hezzi-D's Books and Cooks</a></li><li><a href="http://www.abakershouse.com/2013/09/chocolate-and-wine-bundt-cake-for.html" target="_blank">Chocolate and Wine Bundt</a> from Holly at <a href="http://www.abakershouse.com/" target="_blank">A Baker's House</a></li><li><a href="http://hipfoodiemom.com/2013/09/06/cinnamon-chocolate-bundt-cake" target="_blank">Cinnamon Chocolate Bundt Cake</a> by Alice at <a href="http://hipfoodiemom.com/" target="_blank">Hip Foodie Mom</a></li><li><a href="http://www.cakeduchess.com/2013/09/devils-food-cake-with-caramel-glaze.html" target="_blank">Devil's Food Bundt Cake with Caramel Glaze</a> by Lora at <a href="http://www.cakeduchess.com/" target="_blank">Cake Duchess</a></li><li><a href="http://ninjabaking.com/hong-kong-chiffon-mini-cakes-bundtamonth" target="_blank">Hong Kong Chiffon Mini Cakes</a> by Kim at <a href="http://ninjabaking.com/" target="_blank">Ninja Baking</a></li><li><a href="http://magnoliadays.com/2013/little-bundt-pound-cakes/" target="_blank">Little Bundt Pound Cakes</a> by Renee at <a href="http://magnoliadays.com/" target="_blank">Magnolia Days</a></li><li><a href="http://www.hungrycouplenyc.com/2013/09/red-velvet-chocolate-chip-bundt.html" target="_blank">Red Velvet Chocolate Chip Bundt</a> by Anita at <a href="http://www.hungrycouplenyc.com/" target="_blank">Hungry Couple</a></li><li><a href="http://www.mycatholickitchen.com/2013/09/rose-mini-bundt-cakes-bundtamonth.html" target="_blank">Rose Mini Bundt Cakes</a> by Veronica at <a href="http://www.mycatholickitchen.com/" target="_blank">My Catholic Kitchen</a></li><li><a href="http://basicndelicious.com/simple-orange-bundt-cake-anniversary-bundtamonth/" target="_blank">Simple Orange Bundt Cake</a> by Kathya at <a href="http://basicndelicious.com/" target="_blank">Basic N Delicious</a></li><li><a href="http://www.thespicedlife.com/?p=9307" target="_blank">Streusel Apple Bundt Cake</a> by Laura at <a href="http://www.thespicedlife.com/" target="_blank">The Spiced Life</a></li><li><a href="http://www.foodlustpeoplelove.com/2013/09/triple-chocolate-mini-bundts.html" target="_blank">Triple Chocolate Mini Bundts</a> by Stacy at <a href="http://www.foodlustpeoplelove.com/" target="_blank">Food Lust People Love</a></li><li><a href="http://foodbabbles.com/2013/09/funfetti-pudding-cake/">Funfetti Pudding Cake</a> by Kate at <a href="http://foodbabbles.com/">Food Babbles</a></li><li><a href="http://www.thesweetsensations.com/white-chocolate-bundta-bundtamonth/" target="_blank">White Chocolate Bundt with White Chocolate Cream Cheese Frosting</a> by Sandra at <a href="http://www.thesweetsensations.com/" target="_blank">Sweet Sensations</a></li><li><a href="http://bakerstreet.tv/2013/09/oreo-stuffed-chocolate-bundt-cake/">Oreo Stuffed Chocolate Bundt Cake</a> by Anuradha at <a href="http://bakerstreet.tv/">Baker Street</a></li></ul><strong><br /></strong><strong><br /></strong><strong>Here’s how you can be a part of Bundt-a-Month:</strong><br /><ul><li>Simple rule: Bake us a fancy bundt</li><li>Post it before September 30, 2013</li><li>Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Fancy Bundt)</li><li>Add your entry to the Linky tool below</li><li>Link back to our announcement posts</li></ul><strong><br /></strong><strong>Even more bundt fun!</strong> Follow Bundt-a-Month on <a href="https://www.facebook.com/BundtaMonth" target="_blank" title="Bundt-A-Month Facebook Page">Facebook</a> where we feature all our gorgeous bundt cakes. Or head over to our <a href="http://pinterest.com/bakerstreet/bundtamonth/" target="_blank" title="BundtAMonth Pinterest Board">Pinterest board</a> for inspiration and choose from hundreds of Bundt cake recipes. <!-- start LinkyTools script --><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=210105" type="text/javascript"></script><!-- end LinkyTools script --><br> 2013 2013 2013 <br><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7cO_56fYa4I/Uijr7T7vutI/AAAAAAAAMX4/XcUqbLoNE9U/s1600/IMG_4052.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7cO_56fYa4I/Uijr7T7vutI/AAAAAAAAMX4/XcUqbLoNE9U/s1600/IMG_4052.JPG" /></a></div><span lang="EN-US"><br /></span><br /><div style="text-align: justify;"><span lang="EN-US">When I realized food can be used as exchange, or a bribe, it got interesting. The two sides are that you <i>can</i> get people to help and pay them with food, yet you also get to be the one who knows how to cook and become the designated chef every time – you can bring something sweet tomorrow, right?, and the expected answer is <i>always</i> a yes. The former is what matters today.&nbsp; This simple&nbsp;</span>bundt cake, in appearance only because it has almond cream in the batter and lemoncello in the glaze, was my way of thanking my only friend/family who is a doctor and who gets a lot of phone calls from me, about this and that, because, you know, I trust him. A family doctor you can trust, has to be the worst unpaid job ever, the cold fact being that he’s on call 24/7 because, you know, we can trust him. Again, you don’t realize it till it’s too late. In my case, I’m the only one who can feed him in return, with good stuff, so I like to think I have some leverage. Though when I have a health situation –always minor mind you- and call him five times in one afternoon, I just fall into the same black list as everyone else. Until I exchange <a href="http://www.vintagekitchennotes.com/2013/05/vintage-mondays-salted-chocolate-peanut.html">chocolate peanut butter fudge</a> and bundt cakes with him. Then we’re all good. Until my next string of calls.<br /><span lang="EN-US"></span> <br /><a name='more'></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WZYvO34gyiA/UijxrR5p0LI/AAAAAAAAMYU/ZXKcaltunxM/s1600/IMG_4047-001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WZYvO34gyiA/UijxrR5p0LI/AAAAAAAAMYU/ZXKcaltunxM/s1600/IMG_4047-001.JPG" /></a></div><span lang="EN-US"><br /></span></div><div style="text-align: justify;"><span lang="EN-US"><br /></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="http://2.bp.blogspot.com/-hUpvodN6qmc/Uijr8llHiLI/AAAAAAAAMYI/oJR4GBfeqYU/s1600/IMG_4073.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-hUpvodN6qmc/Uijr8llHiLI/AAAAAAAAMYI/oJR4GBfeqYU/s1600/IMG_4073.JPG" /></a><br /><div style="text-align: justify;"><span lang="EN-US"><br /></span></div></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">We have a celebration here today. The Bundt a Month group turns 1, and we were asked by it's founders, <a href="http://www.cakeduchess.com/">Lora</a> and <a href="http://bakerstreet.tv/">Anuradha</a> to bring a birthday cake. I know what you’re thinking, this rustic looking bundt cake is not exactly party material. Where are the sprinkles? The fluffy frosting? It should <i>at least</i> have some chocolate in it! Let me explain. My favorite of favorites chocolate cake is the one with red wine. I already made it a few months ago with a <a href="http://www.vintagekitchennotes.com/2013/05/raspberry-wine-chocolate-bundt-cake.html">homemade raspberry liqueur and wine</a>, and also a dozen other times with white wine, some red some white, strong cabernets and mellower rosés. You name it. It’s still ranks as my first choice, <i>if</i> I had someone making my birthday cake for me, which never happens – refer to paragraph 1. <o:p></o:p></span></div><div style="text-align: justify;"><span lang="EN-US"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sIiFECM7y9o/Uijr4qptDFI/AAAAAAAAMXQ/M4kTVTZJx-g/s1600/IMG_4027.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sIiFECM7y9o/Uijr4qptDFI/AAAAAAAAMXQ/M4kTVTZJx-g/s1600/IMG_4027.JPG" /></a></div><div style="text-align: justify;"><span lang="EN-US"><br /></span></div></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">It turns out my idea of a party cake is more about flavor than glitter. My first idea for this cake was to make an almond swirl, which is a rather stupid idea if your swirling mixture is the same color as your batter… well, I was going through a rough month, clearly explained by the fact that I exchanged this lemon almond bundt cake with my friendly doctor – again refer to paragraph 1. <o:p></o:p></span></div></div><div class="MsoNormal"><div style="text-align: justify;"><span lang="EN-US">But the flavor! There’s frangipane, not just almonds. Almond cream (frangipane) is almond meal with powdered sugar, eggs and butter. Used by the French a lot in their desserts, my favorite being pear pies. Though on occasion I change the almonds for walnuts and baked things like <a href="http://www.vintagekitchennotes.com/2013/01/chocolate-swirl-walnut-pound-cake.html">chocolate swirl walnut pound cake</a> or <a href="http://www.vintagekitchennotes.com/2013/05/fresh-fig-and-walnut-pie-sundaysupper.html">fresh fig walnut pie</a>with graham cracker crust, I feel most fruits pies can be assembled with a good sweet dough and a layer of frangipane. <o:p></o:p></span></div></div><div class="MsoNormal"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TptOTzjVWCY/Uijr5dFhwaI/AAAAAAAAMXY/AJROzuncCbc/s1600/IMG_4035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TptOTzjVWCY/Uijr5dFhwaI/AAAAAAAAMXY/AJROzuncCbc/s1600/IMG_4035.JPG" /></a></div><br /></div><div class="MsoNormal"><div class="MsoNormal"><span lang="EN-US">The lemoncello glaze is optional, but why on earth would you do that? Use lemon juice if not a fan of licor glazes, but don’t expect me to understand…<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US"><br /></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kgVIFMKSOLc/UilGGtSbzzI/AAAAAAAAMZQ/Lt5kMwjC6F8/s1600/IMG_4057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kgVIFMKSOLc/UilGGtSbzzI/AAAAAAAAMZQ/Lt5kMwjC6F8/s1600/IMG_4057.JPG" /></a></div><span lang="EN-US"><br /></span><span lang="EN-US"><br /></span></div><b><span lang="EN-US"><br /></span></b><b><span lang="EN-US">LEMON FRANGIPANE BUNDT CAKE</span></b><span lang="EN-US">&nbsp;<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">adapted from this <a href="http://www.vintagekitchennotes.com/2013/01/orange-chocolate-marbled-bundt-cake.html">orange chocolate marble bundt cake recipe</a><o:p></o:p></span></div><div class="MsoNormal"><br />You will have about 2 cups almond paste. Keep refrigerated for future use.<br /><br /><i>Makes 8 to 10 servings</i><br /><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="color: #254061; mso-ansi-language: EN-US; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #254061; mso-style-textfill-fill-colortransforms: lumm=50000; mso-style-textfill-fill-themecolor: accent1; mso-themecolor: accent1; mso-themeshade: 128;">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the frangipane</span></u><span lang="EN-US">: <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">¾ cup almond paste **, room tº<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 egg<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">2oz (55g) unsalted butter, room tº<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1/3 cup ground almonds<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US">**For the almond paste:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 cup almond flour, or ground almonds<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 cup powdered sugar<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 egg white<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the lemon cake</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">12oz (340g) unsalted butter, room tº<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">3 cups (600g) sugar<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">5 eggs<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">3 cups (420g) all purpose flour<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 teaspoon baking soda<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Pinch of salt<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">¾ cup (180cc) whole milk<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">1 teaspoon vanilla extract<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Zest of 2 lemons<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ teaspoon pure lemon extract <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">½ teaspoon pure almond extract<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">A few Tbs ground almonds, for coating pan<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US"><u>For the glaze</u>:</span></div><div class="MsoNormal"><span lang="EN-US">1 cup powdered sugar</span></div><div class="MsoNormal"><span lang="EN-US">2 or 3 Tbs lemoncello, or lemon juice</span></div><div class="MsoNormal">Sliced almonds, toasted, <i>optional</i></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="EN-US" style="color: #254061; mso-ansi-language: EN-US; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #254061; mso-style-textfill-fill-colortransforms: lumm=50000; mso-style-textfill-fill-themecolor: accent1; mso-themecolor: accent1; mso-themeshade: 128;">Directions<o:p></o:p></span></b></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the frangipane</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">In a bowl, combine almond paste**, egg, soft butter and almonds until well mixed. Reserve in the refrigerator.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span lang="EN-US">**For the almond paste: In a food processor mix almonds and sugar. Add egg white and pulse until it all comes together. It will be dry and thick. Keep refrigerated.<o:p></o:p></span></div><div class="MsoNormal"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-L48J8UBPNkI/Uijrtv_XULI/AAAAAAAAMXI/WCIw80l5cfw/s1600/Lemon+almond+cream+bundt+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-L48J8UBPNkI/Uijrtv_XULI/AAAAAAAAMXI/WCIw80l5cfw/s1600/Lemon+almond+cream+bundt+cake.jpg" /></a></div><br /><br /></div><div class="MsoNormal"><u><span lang="EN-US">For the almond cake</span></u><span lang="EN-US">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Preheat oven to 350º. Grease well a large bundt pan and coat with ground almonds.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Sift flour with baking soda and salt. Reserve.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">In a large bowl (stand mixer or with an electric hand mixer), beat butter with lemon zest for 1 minute. Add sugar gradually while beating at medium/high speed for 3 minutes.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Add eggs, one at a time, beating until well incorporated after each addition. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Add vanilla, lemon and almond extract and mix to combine. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Add dry ingredients in three additions, altenating with milk in two additions.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Pour half of the batter in the prepared pan. Add half the frangipane and swirl with a knife. Repeat with remaining batters.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Bake for about 45 minutes, our until a tester in the middle comes out clean. <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US">Let cool for a few minutes and carefully unmold onto a wire rack, and let cool completely.&nbsp;</span></div><div class="MsoNormal">Glaze and sprinkle with sliced almonds, toasted.</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><u>For the glaze</u>:</div><div class="MsoNormal">Mix sugar and lemoncello until completely smooth.</div><div class="MsoNormal"><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-v0bfR0BGWno/Uijr8JI8QZI/AAAAAAAAMYA/_bLH1PnO1Fw/s1600/IMG_4060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-v0bfR0BGWno/Uijr8JI8QZI/AAAAAAAAMYA/_bLH1PnO1Fw/s1600/IMG_4060.JPG" /></a></div><br /></div><br /><div class="MsoNormal"><br />Let's celebrate!</div><ul><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2013/09/Banana-Caramel-Bundt-Cake.html" target="_blank">Banana-Caramel Bundt Cake</a> by Felice at <a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="http://www.hezzi-dsbooksandcooks.com/2013/09/caramel-latte-bundt-cake-bundtamonth.html" target="_blank">Caramel Latte Bundt Cake</a> by Heather at <a href="http://www.hezzi-dsbooksandcooks.com/" target="_blank">Hezzi-D's Books and Cooks</a></li><li><a href="http://www.abakershouse.com/2013/09/chocolate-and-wine-bundt-cake-for.html" target="_blank">Chocolate and Wine Bundt</a> from Holly at <a href="http://www.abakershouse.com/" target="_blank">A Baker's House</a></li><li><a href="http://hipfoodiemom.com/2013/09/06/cinnamon-chocolate-bundt-cake" target="_blank">Cinnamon Chocolate Bundt Cake</a> by Alice at <a href="http://hipfoodiemom.com/" target="_blank">Hip Foodie Mom</a></li><li><a href="http://www.cakeduchess.com/2013/09/devils-food-cake-with-caramel-glaze.html" target="_blank">Devil's Food Bundt Cake with Caramel Glaze</a> by Lora at <a href="http://www.cakeduchess.com/" target="_blank">Cake Duchess</a></li><li><a href="http://ninjabaking.com/hong-kong-chiffon-mini-cakes-bundtamonth" target="_blank">Hong Kong Chiffon Mini Cakes</a> by Kim at <a href="http://ninjabaking.com/" target="_blank">Ninja Baking</a></li><li><a href="http://magnoliadays.com/2013/little-bundt-pound-cakes/" target="_blank">Little Bundt Pound Cakes</a> by Renee at <a href="http://magnoliadays.com/" target="_blank">Magnolia Days</a></li><li><a href="http://www.hungrycouplenyc.com/2013/09/red-velvet-chocolate-chip-bundt.html" target="_blank">Red Velvet Chocolate Chip Bundt</a> by Anita at <a href="http://www.hungrycouplenyc.com/" target="_blank">Hungry Couple</a></li><li><a href="http://www.mycatholickitchen.com/2013/09/rose-mini-bundt-cakes-bundtamonth.html" target="_blank">Rose Mini Bundt Cakes</a> by Veronica at <a href="http://www.mycatholickitchen.com/" target="_blank">My Catholic Kitchen</a></li><li><a href="http://basicndelicious.com/simple-orange-bundt-cake-anniversary-bundtamonth/" target="_blank">Simple Orange Bundt Cake</a> by Kathya at <a href="http://basicndelicious.com/" target="_blank">Basic N Delicious</a></li><li><a href="http://www.thespicedlife.com/?p=9307" target="_blank">Streusel Apple Bundt Cake</a> by Laura at <a href="http://www.thespicedlife.com/" target="_blank">The Spiced Life</a></li><li><a href="http://www.foodlustpeoplelove.com/2013/09/triple-chocolate-mini-bundts.html" target="_blank">Triple Chocolate Mini Bundts</a> by Stacy at <a href="http://www.foodlustpeoplelove.com/" target="_blank">Food Lust People Love</a></li><li><a href="http://foodbabbles.com/2013/09/funfetti-pudding-cake/">Funfetti Pudding Cake</a> by Kate at <a href="http://foodbabbles.com/">Food Babbles</a></li><li><a href="http://www.thesweetsensations.com/white-chocolate-bundta-bundtamonth/" target="_blank">White Chocolate Bundt with White Chocolate Cream Cheese Frosting</a> by Sandra at <a href="http://www.thesweetsensations.com/" target="_blank">Sweet Sensations</a></li><li><a href="http://bakerstreet.tv/2013/09/oreo-stuffed-chocolate-bundt-cake/">Oreo Stuffed Chocolate Bundt Cake</a> by Anuradha at <a href="http://bakerstreet.tv/">Baker Street</a></li></ul><strong><br /></strong><strong><br /></strong><strong>Here’s how you can be a part of Bundt-a-Month:</strong><br /><ul><li>Simple rule: Bake us a fancy bundt</li><li>Post it before September 30, 2013</li><li>Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Fancy Bundt)</li><li>Add your entry to the Linky tool below</li><li>Link back to our announcement posts</li></ul><strong><br /></strong><strong>Even more bundt fun!</strong> Follow Bundt-a-Month on <a href="https://www.facebook.com/BundtaMonth" target="_blank" title="Bundt-A-Month Facebook Page">Facebook</a> where we feature all our gorgeous bundt cakes. Or head over to our <a href="http://pinterest.com/bakerstreet/bundtamonth/" target="_blank" title="BundtAMonth Pinterest Board">Pinterest board</a> for inspiration and choose from hundreds of Bundt cake recipes. <!-- start LinkyTools script --><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=210105" type="text/javascript"></script><!-- end LinkyTools script --><br>2013 2013 2013 <br> <a href="http://www.matrixar.com/" title="Matrix ">المصفوفة : أجمل الخلفيات والصور</a>

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