Its that day of the month, the 20th!
are baking another cake from
Julie Richardson's Vintage Cakes book
Lemon and Almond Streamliner Cake:
This luscious single-layer buttermilk cake is especially
moist and light due to the addition of almond paste.
It's topped with a sunny lemon custard. Page 36
Make the lemon custard first
followed by home made almond paste
then the cake, so easy!
This is my favorite cake from 'Vintage Cakes' so far
Lemon and Almond Streamliner Cake
From Vintage Cakes (Ten Speed Press, 2012; $24) by Julie Richardson
Makes 8 to 10 servings
Grated zest of 2 lemons
¾ cup (180 ml) whole milk
½ cup (100 g) granulated sugar
4 large egg yolks
¼ teaspoon fine sea salt*
2 tablespoons (15 g) cornstarch
½ cup (125 g) lemon juice
½ cup (113 g) unsalted butter, cut into small cubes
1 ¼ cups (142 g) sifted cake flour
1 ½ teaspoons baking powder
½ teaspoon fine sea salt
¾ cup (170 g) almond paste, at room temperature
10 tablespoons (141 g) unsalted butter, at room temperature
2/3 cup (133 g) granulated sugar *(I used 1/2 cup)
3 tablespoons (40 g) canola oil
2 teaspoons vanilla extract
3 large eggs, at room temperature
2/3 cup buttermilk, at room temperature
Make the custard:
1. Combine the lemon zest, milk and ¼ cup (50 g) of the sugar in a medium saucepan and heat over medium-low heat until just hot. Meanwhile, in a bowl, thoroughly whisk together the egg yolks, the remaining ¼ cup sugar, and the salt until well combined, then whisk in the cornstarch, then the lemon juice. Slowly whisk a third of the hot liquid into the yolk mixture. Pour the mixture back into the saucepan with the hot milk and cook over medium-low heat, whisking steadily, until the custard begins to thicken and bubble for 1 minute. Strain the custard through a fine-mesh sieve into a clean bowl and whisk in the butter until it has melted. Place a piece of plastic wrap directly on the surface of the custard and place in the refrigerator to cool for about 2 hours.
Make the cake:
2. Preheat the oven to 350°F. Grease a 9-inch-by 2-inch round cake pan and line the bottom with a circle of parchment paper. Sift together the flour, baking powder and salt in a bowl, then whisk the mixture together.
3. In a stand mixer fitted with the paddle attachment, combine the almond paste, butter, sugar, canola oil and vanilla on low speed until blended; gradually increase the speed to high and cream until very light and fluffy, 5 to 7 minutes, stopping the mixer frequently to scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
4. Pour the batter into the prepared pan and spread it evenly. Bake for 40 to 45 minutes, until a deep golden color and a skewer comes out just barely clean. Cool the cake in the pan on a wire rack for 30 minutes. Invert the cake onto the rack. Flip the cake right side up and cool completely.
5. Remove the parchment paper round and place the cake right side up on a cake plate. Using a metal spatula, spread a thin layer of the lemon custard on the sides of the cake to seal it and give it a light shine. Put the rest of the custard on top of the cake, spreading it just barely to the edge. Use the spatula to make a swirly design in the custard on top of the cake. Let set in the refrigerator for 30 minutes.
6. Bring the cake to room temperature before serving. Store leftover cake in an airtight container in the refrigerator for up to 3 days.