Another Daring Gourmet original to enjoy before the Summer is through. This cake is special. Ā The smell of it baking, its magnificent flavor, its delicate texture and graceful appearance…this cake is absolutely delightful.
But before we get to this cake, I want to introduce you to the man whose love, patience, and support makes my blogging adventures possible. Ā My husband, Todd. Ā In appreciation of our better halves, a few of my blogging friends decided to all post about them on the same day (see all the links at bottom of post).
You already learned some things about Todd from a previous post about his wacky family history (playwrights and pirates), but here are a few more details.
First and foremost, I’m so blessed that he’s such an awesome and devoted daddy to our kids.
And he’s such a hard worker. Ā He takes care of the biggest things to the most incidental details that often go unnoticed but keep things running smoothly. Ā While he may work in a clinic every day, he enjoys getting his hands dirty at home, whether itās being a self-made car mechanic, fixing various things around the house, or chopping fire wood to stock up for the winter. Thereās something incredibly attractive about a man with a strong work ethic, don’t you think?
And during his free time (ha! Ā what’s that, right?) he is an incredible lead guitarist! Ā Man, can he play!
Todd puts up with so much as the husband of a food blogger – whether it’s putting up with wacky culinary experiments, wrestling the kids out of the kitchen while I do photo shoots, or waiting an extra hour to eat so I can take pictures of the food first, he’s a man of tremendous patience! And speaking of patience,Ā the man puts up with much more than that ā he puts up with me dictating various poses to him so I can practice my photography. Ā Horses, vintage hats, and oh so much more. Ā Oh, the agony heās willing to endure in order to be supportive of my hobbies!
As part of this appreciation post, we all asked our husbands the same 5 questions. Ā Here we go!
What is your significant otherās favorite blog called? Ā (with a grin) “What’s a blog? Ā Is that something you cough up when you’re sick?” Ā (Nice one, Todd!)
What is your favorite prop? Ā “That 1970’s-looking flower arrangement that makes everything you use it in look like something from an old Betty Crocker cookbook.” Ā (Yep, that’s true. Ā And we always get a good laugh out of that one!)
What is the weirdest thing you have seen your spouse do for a blog post? Ā “It wasn’t for a blog post, but that time you gussied up a bowl of Top Ramen soup, took a picture of it, and passed it off as something gourmet.”
If you could have your own blog what would you call it? Ā “I’m not sure what I would call it, but it would be about Health and Fitness.” Ā (Yeah, I feel even more guilty now about that post for my Killer Peanut Butter Cake!)
What do you do for a living and what are your hobbies? Ā “I’m a physician. Ā Top hobbies include spending time with my family, car maintenance, playing guitar, road trips, lifting weights, skiing, politics and current events, etc.”
Who does the dishes? Ā (without hesitation)Ā “That would be me.” Ā (He’s telling the truth – and there’s often lots of ’em after a particularly adventures culinary experiment!) Yes, I’m pretty crazy about this guy and am so happy we decided to get hitched. Ā I love you, Todd!
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And now for the recipe!
I gotta tell you, Ā I would have made something just a wee bit less feminine for this dedicatory post except for one thing: Ā I’m in the middle of the Deep South on a family vacation and this is the only recipe I already had saved on my computer and have access to! Ā But while it isn’t exactly the most “masculine” recipe in the world, my husband loves this cake, so for that reason it’s fitting enough. Ā Right? Ā Right!
I love lavender, don’t you? Ā Such a pretty flower, such a wonderful aroma, so many amazing uses. Ā Plus, it reminds me of England and that association is a plus. Ā My husband and I both love England. Ā He spent two years in Liverpool, Manchester and Wales. Ā I lived 6 years about an hour from Ā Norfolk, England where the famous lavender fields are. Ā My mom and I would often take a leisurely drive up to Norfolk Lavender, walk through the aromatic lavender gardens, and visit the shop to sample their goodies. Ā So lavender holds an element of nostalgia for me and it made this cake all the more enjoyable.
While this cake is quite easy to make, its a dessert fit for the most elegant of tea rooms. Ā Made with very little flour, it relies on satiny whipped egg whites and ground almonds to provide its wonderful texture and “lift.”
No fancy assembling or decorating required. Ā The pretty lavender-colored hue of the glaze sprinkled with lavender blossoms gives this cake class and elegance. Ā Lay a few fresh or dried sprigs of lavender next to it, and the presentation is complete.
For this recipe you can use dried lavender flowers from your own garden (lavender is so easy to dry and store) or you can purchase some from a specialty shop or online.
Let’s get started!
Because this is a light-colored cake, we need to use blanched almonds – skins removed. Ā There is no comparison to freshly ground almonds for flavor. Ā Pre-ground almonds from the store just lack flavor. Ā Plus the texture of freshly ground almonds in this cake is superior. Ā Ā However, you can substitute pre-ground blanched almond meal if you prefer.
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Almonds are easy to blanch yourself. Ā Just boil some water and immerse the whole almonds, remove from the heat, and let them sit in the water for 30 seconds or so. Ā This will loosen the skins so you can slip the almonds right out of them.
Remove the skins from the almonds and lay them out on a plate to dry for at least 4-6 hours or overnight. Ā It’s okay if they’re a tiny bit moist when you grind them, but you don’t want them wet.
Grind the almonds with 1/4 cup of the sugar in a coffee/spice grinder or food processor.
Combine the remaining sugar with the butter in a mixing bowl.
Cream the butter and sugar, then add the egg yolk and beat until combined. Ā (I’m not sure why I only added one yolk for the picture, but there are 3 yolks in this recipe.)
Add the lemon zest and vanilla extract and beat until combined.
In a separate, clean bowl with no trace of oil in it, beat the egg whites until foamy. Ā Add the cream of tartar and continue to beat until satiny and stiff peaks form. Ā (It definitely looks like I need new beaters!)
The egg whites are ready when you pull the beaters out and a stiff peak forms and curls over just at the tip.
In a separate bowl, sift the cake flour with the baking powder.
Stir the ground almonds into the batter mixture.
Using a rubber spatula, gently fold in 1/3 of the egg whites.
Then gently fold in 1/3 of the flour mixture. Ā Repeat with the remaining egg whites and flour, being careful not to over-stir.
Grease an 8×8 inch square baking pan. Ā I use and LOVE Magic Line pans. Ā Made in the USA with hand-forged aluminum.
In a preheated oven at 350 degrees F, bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Ā Remove the cake from the oven and let sit for 10 minutes.
While the cake is sitting, make the glaze: Ā To make the glaze: Ā Combine the lemon juice and lavender flowers in a small saucepan or microwaveable dish, bring to a boil, remove and let steep for at least 5 minutes. Ā Use a mesh sieve to remove theĀ lavender flowers.
Carefully invert the cake and the place top side up on a cake platter. Ā Poke some small holes around the top of the cake with a toothpick to allow the glaze to fully absorb.
Combine the lemon lavender mixture with the powdered sugar. Ā Stir until the sugar is dissolved.
Pour the glaze over the cake.
Use a knife to evenly spread it.
While the glaze is still wet, sprinkle a few lavender flowers over it. Ā Let the cake sit until the glaze has set, at least 15 minutes.
For more delicious French goodies try our:
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- ½ cup butter, at room temperature
- ¾ cup white granulated sugar
- ¾ cup blanched almonds (grinding the almonds yourself yields a superior flavor and texture. However you can substitute 1 cup pre-ground blanched almond meal.)
- 3 egg yolks
- 3 egg whites
- ½ teaspoon cream of tartar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 teaspoons lemon zest
- ½ cup cake flour
- 1 teaspoon baking powder
- Lavender Lemon Glaze:
- 2½ tablespoons freshly squeezed lemon juice
- 2 teaspoons dried lavender flowers
- Boil this together, let steep 5 min. and then cool.
- Then stir in 1 cup powdered sugar.
- Preheat the oven to 350 degrees F. Grease a 8Ć8 inch square pan.
- To blanch the almonds, pour boiling water over them to cover. Let them sit for about 5 minutes or until the peels slip off easily. Discard the peels and let the almonds air dry for a few hours. Grind the almonds with ¼ of the sugar.
- Cream the butter and ½ cup of sugar until light and fluffy, about 4-5 minutes. Add the egg yolks one at a time, beating until the mixture is pale and fluffy, another 3-4 minutes. Add the vanilla, almond extract, and lemon zest and beat just until combined. Fold in the ground almond mixture.
- Beat the egg whites in a clean, dry bowl on medium high speed until foamy, then add the cream of tartar. Continue to beat until stiff peaks form.
- Sift the cake flour and baking powder into a small bowl.
- Fold in ā of the egg whites, then ā of the flour mixture. Repeat with the remaining egg whites and flour. Be very careful not to over-stir.
- Pour the batter into the prepared cake pan.
- Bake for about 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Be careful not to over-bake.
- Remove the cake from the oven and let sit for 10 minutes. Carefully invert the cake and the place top side up on a cake platter.
- Poke some small holes around the top of the cake with a toothpick to allow the glaze to fully absorb.
- To make the glaze: Combine the lemon juice and lavender flours in a small saucepan or microwaveable dish, bring to a boil, remove and let steep for 5 minutes. Use a mesh sieve to remove the lavender flours.
- Pour the glaze over the cake and let the cake sit for at least 20 minutes before serving.
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Come check out these other wonderful Appreciation Posts from my blogging friends:
Rachel fromĀ Rachel CooksĀ madeĀ Whole Wheat Chocolate Chip Cookies
Shanna fromĀ Pineapple & CoconutĀ madeĀ Best Ever Chicken Enchiladas
Meaghan fromĀ The Decorated CookieĀ madeĀ Homemade SpaghettiOs
Amy fromĀ Very CulinaryĀ shared aĀ Fabulous Video!
Liz fromĀ The Lemon BowlĀ madeĀ Lebanese Meat Pies (Sfeehas)
Cassie fromĀ Bake Your DayĀ madeĀ Something Fabulous
Erin fromĀ The Law Students WifeĀ madeĀ Chicken Stir Fry with Thai Peanut Sauce
Heather fromĀ Sugar Dish MeĀ madeĀ Bourbon Apple Shortcakes
Dorothy fromĀ Crazy For CrustĀ madeĀ Pretzel Toffee Peanut Butter Cookies
Lauren fromĀ Climbing Grier MountainĀ sharedĀ At the Table with Mr. B
Tanya fromĀ Lemons for LuluĀ madeĀ Something Fabulous
Erin fromĀ Texanerin BakingĀ madeĀ Healthier New York Times Chocolate Chip Cookies
Jen fromĀ Jens Favorite CookiesĀ madeĀ Chocolate Pudding
Jamie fromĀ Thrifty Veggie MamaĀ madeĀ Something Fabulous
Diane fromĀ Created By DianeĀ madeĀ Rocky Road Cookie
Nikki fromĀ Seeded at the TableĀ madeĀ Oatmeal Cream Pie Ice Cream Sandwiches
Meagan fronĀ A Zesty BiteĀ madeĀ Something Fabulous
Taylor fromĀ Greens & ChocolateĀ Ā madeĀ Something Fabulous
Amanda fromĀ i am bakerĀ madeĀ Classic Cheesecake with Double Crust
Kristy fromĀ Sweet Treats & MoreĀ madeĀ Something Fabulous
Lauren fromĀ Healthy. Delicious.Ā made Ā Something Fabulous
Erin fromĀ Dinners, Dishes, and DessertsĀ shared aĀ Round up of Hubbies Favorites
Rachel fromĀ Set the TableĀ madeĀ Mexican Chocolate Shake
Julie fromĀ Julieās Eats and TreatsĀ madeĀ Something Fabulous
Stefani fromĀ Cupcake ProjectĀ madeĀ Graham Cracker Waffle Cones
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Jennifer says
I love this recipe! I made this in a cupcake style for a baby shower along with pink velvet. Everyone devoured them before I could get a bite, leaving only some pink velvet. Since Thanksgiving is all about being thankful for harvests too, I’m making this with blackberries from my garden and lavender glaze. I’m going to cut it into rounds to fit 4oz Mason jars because I’m doing a couple of different desserts for Thanksgiving.
Kimberly @ The Daring Gourmet says
What a great idea, Jennifer, thanks so much for sharing and for the feedback! Happy Thanksgiving!
Gail Lovejoy-Catuto says
I made this for Easter and it was fabulous! I think I had too much lemon juice in glaze so it didn’t get creamy, but soaked into top. Thanks for another great recipe!
Kimberly @ The Daring Gourmet says
Wonderful, Gail, I’m so glad you enjoyed it, thank you!
Katie V says
Tried making this awesome cake and it collapsed in the center. Thought maybe because of high altitude (6500 ft) it had too much air/leavening in it. Made it again without beating the egg whites, came out exactly the same; collapsed in the center. Checked oven temp and it’s accurate. I want to make this cake for my daughter’s Easter Sunday brunch. What do I need to do differently to make this cake work at my altitude? BTW, regardless of the collapse, it tastes delicious!
Julia Stearns @ Healthirony says
Absolutely love your creative idea with french almond cake with lavender lemon glaze! Can I post it on my blog? Thanks, Kimberly for sharing!
Kimberly @ The Daring Gourmet says
Thanks, Julia! Thanks also for asking – my content is all copyrighted and needs to remain on my blog only, but you’re welcome to link to my blog post.
gta 5 cheats says
Look so delicious!!! I want to eat all of this at the first moment when I see them.Thank you for sharing these food.
Britta says
Your cake looks amazing and I can’t wait to try it.
Thanks for sharing.
I’m wondering if it’s possible to substitute more almond extract and forego the ground blanched almonds? If so, what might the equivalent measurement of extra extract be?
Thanks so much~
Kimberly @ The Daring Gourmet says
Hi Britta, I wouldn’t add more almond extract, the flavor will be way too overpowering. The purpose of the ground almonds isn’t flavor, it’s texture, so for the best texture I wouldn’t omit those.
Single parent meal planning says
This cake looks lovely! Nice and light. :)
Yumvilla says
This looks so good!
Candy Barr says
I made this last summer and everyone said they would be happy to be my guinea pig after that. I skipped the lavender flowers and used my lavender liqour with the lemon juice to make the glaze. Wonderful!
Kimberly @ The Daring Gourmet says
Fantastic, Candy, and congrats! I’m glad to hear everyone enjoyed it, thanks for the feedback!
Jen says
I’m looking forward to making this! Do you know of any gluten free sub for the cake flour? I’m having a guest with celiac disease but would really not want to exclude her from eating this dessert. Thanks in advance.
Kimberly @ The Daring Gourmet says
Hi Jen, awesome! Gluten free baking is so temperamental that I’d hesitate to recommend anything without first experimenting with it myself. I would have to so some tweaking here an there to ensure the cake was sufficiently moist as well (GF cakes are notoriously dry). If you find a good substitute and ratio and it comes out well, please let us know!
Anonymous says
dios bendiga tu familia y tus manos,encontre tu blog por casualidad y me encanta lo que publicas pondre manos a la obra y te contare como me va,gracias
Kimberly @ The Daring Gourmet says
Thank you very much for your kind words, I’m happy you found my site!
ChicagoBaker says
Your cake looks amazing and I’m going to try to make it so I have a question about the glaze….does 2 1/2 tbl of lemon juice provide enough liquid to glaze the whole cake? No milk needed?
Kimberly @ The Daring Gourmet says
ChicagoBaker, I know 2 1/2 tbs doesn’t sound like much, but that’s all the liquid you need for 1 cup of powdered sugar to be rendered into a glaze. We LOVE this cake! Happy baking!
ann-marie says
I ran into your blog by accident (so glad I did!) I almost never make a post, but when I continued to read about you and your hubby appreciation…I just had to tell you that I think you make a gorgeous couple! There is a true radiant of a very genuine happy-vibe-thang when I look at your wedding pic. Congrats, and many loving years and wishes to you both…kids too. I can imagine you guys recreating that photo in ohhhh 25+ years or so. Btw, the lavender-lemon cake is stunning, and your pics and instructions are amongst the best I have seen on any blog. I will return often. thx for doing all this and sharing it!
Kimberly @ The Daring Gourmet says
Thank you so much, Ann-Marie, that is very kind of you! :) I’m so happy you found my blog and look forward to your return visits! Best, Kimberly
Erin @ Texanerin Baking says
Hehe. Funny guy! :) Love the comment about the 70s looking Betty Crocker cookbook.
And this cake looks lovely! Nice and light. :)
The Daring Gourmet says
Thanks, Erin! Yeah, he’s never going to let me live that one down – and I still have the flower arrangement! ;)