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Almond Honey Pound Cake
1/4 cup whole
natural almonds, crushed to small bits and dust, divided 1/4 teaspoon baking powder 8 ounces almond paste 1 cup sugar 1/4 teaspoon salt 1 tablespoon almond extract 12 tablespoons unsalted, sweet butter, softened 4 extra-large eggs 1/4 cup heavy cream 1 tablespoon honey Granulated brown sugar Lavender Glaze (see recipe below) Preheat oven to 325 degrees F.
Use an 8-inch
loaf pan or bundt pan. Butter the baking pan with non-stick
vegetable spray. Sprinkle the buttered baking pan with some of the
almond dust to lightly coat the bottom and sides of the pan. While cake is cooling, prepare the Lavender Glaze. Lavender Glaze: 1/2 cup powdered (confectioners) sugar 2 tablespoons fresh lemon juice 2 tablespoons fresh orange juice 1 tablespoon edible culinary Lavender buds/flowers In a small saucepan over a medium-low heat, mix together the powdered sugar, lemon juice, orange juice, and lavender. Bring just to a boil; remove from stove. Using a small strainer, strain lavender buds/flowers out of the glaze; discarding them
Drizzle the
warm Lavender Glaze over the top of the cooled cake. Decorate and
serve. ELLEN EASTON , author of AFTERNOON TEA...TIPS,TERMS and TRADITIONS and Good $ense For $uccess™, a consultant to leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is a speaker and designer of related products to the hotel, food service, retail and special event industries.REVA PAUL, an internationally acclaimed confectionery artist, hand decorated holiday themes, floral sugars and mints are available by special order for teas, weddings and special events. Wholesale/Retail - Bulk & Gift boxed. Prices on request.(212) 722-7981 TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™ and Good $ense For $uccess™ are the trade marked property of Ellen Easton/RED WAGON PRESS. (212) 722-7981
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