The cake was a hit

This cake is one I'll make again! The rosemary was extremely muted; in fact, where was it? I think I'll put some more next time just to see if you get a back-end flavor boost as I think it'd be nice with the lemon in the cake and glaze. The recipe called for an 11" springform pan. I only had a 9" and smaller ones; naturally I forgot to pour less of the batter into the 9" and thusly had to scoop out the undercooked bit in the middle. Once again, flow with the need for improv, folks. The divot made a great bowl for fresh strawberries!

The cake was a hit

This cake is one I'll make again! The rosemary was extremely muted; in fact, where was it? I think I'll put some more next time just to see if you get a back-end flavor boost as I think it'd be nice with the lemon in the cake and glaze. The recipe called for an 11" springform pan. I only had a 9" and smaller ones; naturally I forgot to pour less of the batter into the 9" and thusly had to scoop out the undercooked bit in the middle. Once again, flow with the need for improv, folks. The divot made a great bowl for fresh strawberries!

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!