Read Online Rose's Heavenly Cakes by Rose Levy Beranbaum - Free Book Online
Authors: Rose Levy Beranbaum
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oven and preheat the oven to 350°F/175°C (325°F/160°C if using a dark pan).
Toast and Grind the Almonds
Spread the almonds evenly on a baking sheet and bake for about 7 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely. In a food processor, process until fairly fine. Add ¼ cup of the sugar and process until very fine.
Mix the Liquid Ingredients
In a medium bowl, whisk the eggs, ¼ cup of the sour cream, the vanilla, and lemon oil just until lightly combined.
Make the Batter
In the bowl of a stand mixer fitted with the flat beater, mix the ground almonds, the remaining sugar, the flour, baking powder, baking soda, salt, and lemon zest on low speed for about 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula.
Bake the Cake
Bake for 45 to 55 minutes, or until a wooden toothpick inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. An instant-read thermometer inserted near the center should read 200° to 205°F/93° to 96°C.
Make the syrup shortly before the cake is finished baking.
Lemon Syrup
Makes: ½ cup/4 fluid ounces/5.6 ounces/160 grams
Volume
Ounce
Gram
turbinado sugar
½ cup
3.5
100
lemon juice, freshly squeezed
¼ cup (2 fluid ounces)
2.2
62
Make the Lemon Syrup
In a 1-cup or larger microwavable glass measure (or a small saucepan over medium heat), heat the sugar and lemon juice, stirring often until the sugar is almost completely dissolved. Do not boil. A few undissolved grains form a sparkly, crackly finish to the crust. Cover it tightly to prevent evaporation.
Apply the Syrup and Cool and Unmold the Cake
As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with about one-third of the syrup. Let the cake cool in the pan for 10 minutes. Invert it onto a 10-inch cardboard round or serving plate. Brush the top and sides of the cake with the remaining syrup. Cool completely and wrap airtight.
Variation
Golden Gift Lemon Almond Cake
If you don't have a 6-cup fluted tube pan, the recipe also makes a lovely presentation if baked in an 8½ by 4½-inch loaf pan (6 cups). It's also fine to use a disposable aluminum foil pan.
Make two-thirds of the batter, but use ¾ teaspoon baking powder and ½ teaspoon of baking soda. Bake for 40 to 50 minutes. Make two-thirds of the syrup. When cool, wrap the cake in holiday-tinted plastic wrap and tie the package with a bow. This cake serves 8 to 10.
Lemon Poppy Seed-Sour Cream Cake
Serves: 12 to 14
Baking Time: 45 to 55 minutes
A combination of sour cream batter filled with bursts of fresh lemon, this is my signature cake, grown up into a larger, ever more flavorful version. It is breathtakingly delicious—buttery and tender and melts in your mouth. I love the little crunch of poppy seeds, but the cake is also fabulous without them.
Plan Ahead
For best flavor, complete the cake 1 day ahead.
Batter
Volume
Ounce
Gram
2 large eggs, at room temperature
¼ cup plus 2 tablespoons (3 fluid ounces)
3.5
100
about 1 large egg yolk, at room temperature
1 tablespoon (0.5 fluid ounce)
0.6
18
sour cream
¾ cup plus 1 tablespoon, divided
7
200
pure vanilla extract
1¾ teaspoons
.
.
cake flour (or bleached all-purpose flour)
2½ cups (or 2 cups plus 3 tablespoons), sifted into the cup and leveled off
8.7
250
superfine sugar
1¼ cups
8.7
250
baking powder
1½ teaspoons
.
.
baking soda
½ teaspoon
.
.
salt
½
Toast and Grind the Almonds
Spread the almonds evenly on a baking sheet and bake for about 7 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely. In a food processor, process until fairly fine. Add ¼ cup of the sugar and process until very fine.
Mix the Liquid Ingredients
In a medium bowl, whisk the eggs, ¼ cup of the sour cream, the vanilla, and lemon oil just until lightly combined.
Make the Batter
In the bowl of a stand mixer fitted with the flat beater, mix the ground almonds, the remaining sugar, the flour, baking powder, baking soda, salt, and lemon zest on low speed for about 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a spatula or spoon, scrape the batter into the prepared pan and smooth the surface evenly with a small metal spatula.
Bake the Cake
Bake for 45 to 55 minutes, or until a wooden toothpick inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. An instant-read thermometer inserted near the center should read 200° to 205°F/93° to 96°C.
Make the syrup shortly before the cake is finished baking.
Lemon Syrup
Makes: ½ cup/4 fluid ounces/5.6 ounces/160 grams
Volume
Ounce
Gram
turbinado sugar
½ cup
3.5
100
lemon juice, freshly squeezed
¼ cup (2 fluid ounces)
2.2
62
Make the Lemon Syrup
In a 1-cup or larger microwavable glass measure (or a small saucepan over medium heat), heat the sugar and lemon juice, stirring often until the sugar is almost completely dissolved. Do not boil. A few undissolved grains form a sparkly, crackly finish to the crust. Cover it tightly to prevent evaporation.
Apply the Syrup and Cool and Unmold the Cake
As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with about one-third of the syrup. Let the cake cool in the pan for 10 minutes. Invert it onto a 10-inch cardboard round or serving plate. Brush the top and sides of the cake with the remaining syrup. Cool completely and wrap airtight.
Variation
Golden Gift Lemon Almond Cake
If you don't have a 6-cup fluted tube pan, the recipe also makes a lovely presentation if baked in an 8½ by 4½-inch loaf pan (6 cups). It's also fine to use a disposable aluminum foil pan.
Make two-thirds of the batter, but use ¾ teaspoon baking powder and ½ teaspoon of baking soda. Bake for 40 to 50 minutes. Make two-thirds of the syrup. When cool, wrap the cake in holiday-tinted plastic wrap and tie the package with a bow. This cake serves 8 to 10.
Lemon Poppy Seed-Sour Cream Cake
Serves: 12 to 14
Baking Time: 45 to 55 minutes
A combination of sour cream batter filled with bursts of fresh lemon, this is my signature cake, grown up into a larger, ever more flavorful version. It is breathtakingly delicious—buttery and tender and melts in your mouth. I love the little crunch of poppy seeds, but the cake is also fabulous without them.
Plan Ahead
For best flavor, complete the cake 1 day ahead.
Batter
Volume
Ounce
Gram
2 large eggs, at room temperature
¼ cup plus 2 tablespoons (3 fluid ounces)
3.5
100
about 1 large egg yolk, at room temperature
1 tablespoon (0.5 fluid ounce)
0.6
18
sour cream
¾ cup plus 1 tablespoon, divided
7
200
pure vanilla extract
1¾ teaspoons
.
.
cake flour (or bleached all-purpose flour)
2½ cups (or 2 cups plus 3 tablespoons), sifted into the cup and leveled off
8.7
250
superfine sugar
1¼ cups
8.7
250
baking powder
1½ teaspoons
.
.
baking soda
½ teaspoon
.
.
salt
½
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