Zesty Lemon Almond Cake with Spiced Tangerine Sauce

Moist Lemon Almond Cake

The winter winds have me looking for excuses to turn the oven on. Since my future Mother-in-Law was coming for dinner, the decision was finalized. Cake for dessert.
When I had my wedding cake business I always had pounds and pounds of butter, stacks and stacks of eggs, and never ending bins of flour and sugar at my disposal. Whenever I wanted to get creative in the kitchen I never had to stop to think about what was in the cupboard.
Now I find myself, for the first time in 25 years, purchasing butter at the supermarket- but I rarely eat it. I trend to the healthier olive oil in my cooking, and that is including baking as well. In many recipes oil and butter may be interchanged, but not always to the best advantage. It’s the buttery goodness in brioche that makes the difference, the same-of course- in a sugar cookie.

Last minute baking may require some forgiveness, in a pinch you could get away with plenty. This cake does not need any apologies or excuses- The oil makes for a moist delicious cake that easily waves a dismissive hand at butter.

When it came to deciding what flavor cake to make, my cupboard yielded plenty of flour, sugar and eggs. There were some almonds, a lemon on the counter, and an ambitious stack of tangerines in the fruit bowl. {I promised I would eat them all when I hoisted that big bag into my cart, but they were starting to best me} I also had a container of buttermilk, something many southern women keep at the ready.

As I acquaint myself with southern living I am amazed at the cultural differences in the market aisles. At my regular store I was amazed to see that there were 8 varieties of buttermilk and mostly in half gallon sizes. In contrast there was one option for ricotta, offered only in 16oz containers. On my NY shelves the offerings are the exact opposite. Perhaps this is just a quirk of the store manager, but I was still baffled to think how was all that buttermilk being used?

I have a few “out of the cupboard” cake recipes that everyone should have up their sleeve. This is a pretty nice one. You can substitute the almonds for other nuts, or simply leave them out. You can also switch up the fruit for the sauce- frozen fruits being a perfect thing.

This particular cake was tangy due to the soaking of a lemon juice simple syrup. It’s a great cake for simple gatherings, coffee klatches and, in my case, my Mother-in-Law.

Zesty Lemon Almond Cake with Spiced Tangerine Sauce
makes a 9″ single layer cake- 10 small slices
 
2.5c ap flour
1.5t baking powder
.5t baking soda
.25t salt
10T vegetable oil
1.33 c sugar
3 large eggs
1c buttermilk
.5c almonds, toasted and rough chopped
zest and juice from one lemon, separated
.5c water
.5c sugar
 
2 tangerines
.5c sugar
1c water
.25t cinnamon
pinch of salt
 
Preheat oven to 350˚ and prepare a 9″ cake pan with cooking spray
 
In a large bowl combine the flour, baking powder, baking soda and salt.
 
In a separate bowl whisk together the oil, sugar and eggs into a thick emulsion. Add the lemon zest.
 
Add the egg mixture and half the buttermilk to the flour and stir until mostly smooth, then add the rest of the buttermilk and the almonds. Stir gently until smooth.
 
Pour batter into the prepared pan and bake until golden and the center of the cake is springy to the touch. Approx 25 mins.
 
While the cake is baking, prepare the lemon syrup and the Tangerine Sauce.
 
In a small saucepan combine the sugar and water and bring to a boil. Remove from the heat and stir in the fresh lemon juice. After the cake is removed from the oven, and still warm, evenly pour the syrup over the top of the cake, and allow to soak in.
 
To prepare the Tangerine Sauce, using a knife cut off the tops of the tangerines and then slice off the sides. Following along the membranes, remove the sections of tangerine flesh and drop into a small saucepan, allowing any juices to drip into the pan as well.
 
Add the sugar, water and cinnamon and bring to the boil. Allow the sauce to gently boil for 3 minutes, then remove from the heat and allow to cool. Serve the sauce either warmed or room temperature. 
 
{A splash of Cointreau or Grand Marnier would be a lovely addition if you’re so inclined}

Comments

  1. This looks absolutely delicious but that slice would be way too small for me!

  2. LOL! Yes Phil, I supposed I served up lady like slices. For you a much heftier serving!