When I realized food can be used as exchange, or a bribe, it got interesting. The two sides are that you can 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 always a yes. The former is what matters today. This simple 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 chocolate peanut butter fudge and bundt cakes with him. Then we’re all good. Until my next string of calls.
We have a celebration here today. The Bundt a Month group turns 1, and we were asked by it's founders, Lora and Anuradha 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 at least 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 homemade raspberry liqueur and wine, 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, if I had someone making my birthday cake for me, which never happens – refer to paragraph 1.
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.
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 chocolate swirl walnut pound cake or fresh fig walnut pie with graham cracker crust, I feel most fruits pies can be assembled with a good sweet dough and a layer of frangipane.
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…
LEMON FRANGIPANE BUNDT CAKE
adapted from this orange chocolate marble bundt cake recipe
You will have about 2 cups almond paste. Keep refrigerated for future use.
Makes 8 to 10 servings
For the frangipane:
¾ cup almond paste **, room tº
2oz (55g) unsalted butter, room tº
1/3 cup ground almonds
**For the almond paste:
1 cup almond flour, or ground almonds
1 cup powdered sugar
1 egg white
For the lemon cake:
12oz (340g) unsalted butter, room tº
3 cups (600g) sugar
3 cups (420g) all purpose flour
1 teaspoon baking soda
Pinch of salt
¾ cup (180cc) whole milk
1 teaspoon vanilla extract
Zest of 2 lemons
½ teaspoon pure lemon extract
½ teaspoon pure almond extract
A few Tbs ground almonds, for coating pan
For the glaze:
1 cup powdered sugar
2 or 3 Tbs lemoncello, or lemon juice
Sliced almonds, toasted, optional
For the frangipane:
In a bowl, combine almond paste**, egg, soft butter and almonds until well mixed. Reserve in the refrigerator.
**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.
For the almond cake:
Preheat oven to 350º. Grease well a large bundt pan and coat with ground almonds.
Sift flour with baking soda and salt. Reserve.
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.
Add eggs, one at a time, beating until well incorporated after each addition.
Add vanilla, lemon and almond extract and mix to combine.
Add dry ingredients in three additions, altenating with milk in two additions.
Pour half of the batter in the prepared pan. Add half the frangipane and swirl with a knife. Repeat with remaining batters.
Bake for about 45 minutes, our until a tester in the middle comes out clean.
Let cool for a few minutes and carefully unmold onto a wire rack, and let cool completely.
Glaze and sprinkle with sliced almonds, toasted.
For the glaze:
Mix sugar and lemoncello until completely smooth.
- Banana-Caramel Bundt Cake by Felice at All That's Left Are The Crumbs
- Caramel Latte Bundt Cake by Heather at Hezzi-D's Books and Cooks
- Chocolate and Wine Bundt from Holly at A Baker's House
- Cinnamon Chocolate Bundt Cake by Alice at Hip Foodie Mom
- Devil's Food Bundt Cake with Caramel Glaze by Lora at Cake Duchess
- Hong Kong Chiffon Mini Cakes by Kim at Ninja Baking
- Little Bundt Pound Cakes by Renee at Magnolia Days
- Red Velvet Chocolate Chip Bundt by Anita at Hungry Couple
- Rose Mini Bundt Cakes by Veronica at My Catholic Kitchen
- Simple Orange Bundt Cake by Kathya at Basic N Delicious
- Streusel Apple Bundt Cake by Laura at The Spiced Life
- Triple Chocolate Mini Bundts by Stacy at Food Lust People Love
- Funfetti Pudding Cake by Kate at Food Babbles
- White Chocolate Bundt with White Chocolate Cream Cheese Frosting by Sandra at Sweet Sensations
- Oreo Stuffed Chocolate Bundt Cake by Anuradha at Baker Street
Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Bake us a fancy bundt
- Post it before September 30, 2013
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- Add your entry to the Linky tool below
- Link back to our announcement posts
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