Almond Cake with Lemon and Crème Fraîche Glaze

When we were at the pediatrician's office on Thursday, I happily perused the June '12 Food & Wine while snuggling with J and managing O. In that issue was the most glorious looking almond cake, and I snapped a photo of the recipe. The batter is a combo of super-whipped eggs and sugar, plus home-ground almond meal, polenta, flour, butter, rosemary and lemon zest. When it emerges from the oven, you pour a lemon syrup you've made over the top and then let the whole thing cool completely. Then, a bit before you serve, you slather it with a marvelous crème fraîche-powdered sugar-lemon juice glaze. I decided I must make it for dinner tonight and presently, it's in the douse-with-syrup-and-cool phase. I will let you know how it is!

Lemon cake hits the spot

Oliver and I had a lovely time making this yummy cake. I used my Meyer Lemon Cake recipe but: subbed regular lemons in place of the Meyers; used unsalted butter instead of salted as that's all I had; upped the St. Germain addition to 1½ tsp; and added chopped mint to the glaze. Everything was delicious so worry not if you want or have to make any of those adjustments. The only thing I would definitely stress is that you should sift your powdered sugar before whisking it into the lemon juice. Lazily and nauseously, I skipped this step today which is why there are tiny white sugar balls studding the cake. I did, however, eat two slices for lunch. So far today, I've had oatmeal, seltzer and lemon cake: not a terribly balanced diet. Alas.

Holy Sandwich, Em-i-lis

From some deep, loves-to-eat well inside my core, I found inspo for dinner tonight. Who else is obsessed with Ataulfo mangoes? Can I see a show of hands? I'm off my head about them and have been since T and I honeymooned in the Yucatán years ago. AKA champagne mangoes, they put their mango peers to shame. Mamma mia. I've got six sitting in front of me. Great for breakfast, great on the grill, great with ice cream and amaretto, AND great in this crazy-good sandwich I made for dinner. A sad bunch of dandelion greens was moping in my crisper drawer. A spread (with garlic, salt, pepper and crème fraîche)! Some artisanal prosciutto that just wanted to be used? The perfect foil to the spread and some mango! 2-day old country bread? The perfect base for this sandwich. And some Jarlsberg! Voila!

I will post this recipe ASAP.