meyer lemon almond cake

Life has gotten back into a routine again this week, after a relaxing but all-too-short Christmas and New Years holiday. I’m not sure how well my family has adjusted, but we’re working on it. My daughter is trying to get back into the rigors of first grade, crazy reading and math homework and all. My son keeps asking, “Is tomorrow a stay-home day?” so I know he’s not yet ready to give up on vacation time. My husband and I head out the door each morning, after not quite enough sleep and entirely too little caffeine, but ready to begin a full day at the office (him) or hospital (me).

As hard as it is to recover from restful time off with my family, I look forward to getting back into the swing of things when January rolls around. I love filling out my new calendars with all the exciting things coming up in the year ahead. This year I’m headed to a couple of food blogging conferences (FoodBlogSouth and BlogHer Food), my husband and I are taking a child-free vacation to New York City in March, and we’re working on planning a beach vacation in July with some good friends. And there will be Disney trips. There always are.

I love writing these events on my calendar – always in ink, never in pencil. Writing in pen seems to make these little bright spots permanent in my life.

One of the best parts of 2010 for me was cultivating old friendships and developing new ones.  I’ve made so many new friends through this world of food blogging, food writing, and food photography. It’s been such a blessing to find others out there, with such a wide variety of backgrounds, but who all have a passion for creativity and for food – either through preparing it, writing about it, photgraphing it, or growing it. I’m so grateful to have this in my life.

One of the bright spots that ended up on my calendar in ink recently was a Champagne and Desserts cocktail party thrown by two of our good friends here in town. It was such a wonderful gathering of people, and such a fantastic idea for a cocktail party (so great, in fact, that I may steal the idea some time.). My contribution to the dessert list was a Meyer lemon almond cake.

Almond paste is the key in this recipe. Opening that little can releases the sweet scent of almonds, and I’m always reminded of marzipan. This has become one of my favorite cakes to make – it’s so easy, and the flavors only seem to improve with a day or so of age.

I’ve been on a little Meyer lemon kick lately (you remember this and this, don’t you?), so of course I had to find a way to work a couple of those fruit into this cake. I adapted the original cake recipe by adding Meyer lemon zest and a bit of lemon extract. And, to really go out on a limb, I topped the cake with a Meyer lemon glaze. Can’t have too much lemon, right?

At that cocktail party, as I held a glass of bubbly in one hand and looked around the room, I was so happy to be able to share the evening – and that cake – with friends, both old and new. 2011 is going to be one heck of a good year. I can feel it.


Meyer Lemon Almond Cake

This recipe is adapted from and inspired by this one from David Lebovitz. This cake is just as good, if not better, on the second day.

Ingredients:

Ingredients for Cake

1 1/3 cup (265 g) sugar
8 ounces (227 g) almond paste
3/4 cup (105 g) plus 1/4 cup (35 g) all purpose flour
1 cup (2 sticks, 8 ounces) unsalted butter, cubed and at room temperature
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon lemon extract
7 drops orange flower water (optional)
Zest of 2 Meyer lemons
6 large eggs, room temperature

Ingredients for Meyer Lemon Glaze

1 cup confectioners sugar
2 to 3 tablespoons Meyer lemon juice

Directions:

Preheat oven to 325 degrees F. Butter a 9-inch diameter spring form pan, dust with flour, and tap out any excess. Line the bottom of the pan with a round of parchment paper.

In a small bowl, whisk together 3/4 cup (105 g) flour, baking powder, and salt. Set aside.

In a food processor, pulse the sugar, almond paste, and 1/4 cup (35 g) flour until the almond paste is finely ground and the mixture resembles sand. Add the cubes of butter, the extracts, the orange flower water, and the Meyer lemon zest. Process until the batter is smooth and fluffy. Add the eggs, one at a time, processing a bit before the next addition, scraping down bowl as needed.

Transfer the batter to a large mixing bowl and add the flour mixture. Mix by hand until the dry ingredients are just incorporated. Do not overmix. Pour batter into prepared spring form pan and bake for 65 minutes, or until the top is deep brown and feels set when you press in the center.

Remove cake from oven and run a sharp serrated knife around the perimeter, loosening the cake from the sides of the pan. Let the cake cool completely in pan; once cool, remove sides of spring form pan and invert cake onto rack. Remove bottom of spring form pan and parchment paper from the cake. Carefully turn cake back over and onto a cake plate for serving.

While cake is cooling, make Meyer lemon glaze: In small bowl, mix confectioners sugar with lemon juice, adding more lemon juice if necessary to achieve the desired consistency (less juice for a thicker glaze; more juice for a thinner glaze). Once cake is cool and on cake plate for serving, drizzle glaze over cake. Serve and enjoy!

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28 Responses to “potato doughnuts with cardamom and cinnamon”

  1. kitchen Minions — June 5, 2011 @ 11:58 am

    I’m scared of frying too, but I’m also scared that I’ll enjoy it and start eating too much of it! What did you do with all of the excess oil?

    • Merry-Jennifer

      Merry-Jennifer replied: — June 5th, 2011 @ 12:15 pm

      This is embarrassing, but the oil is still sitting covered in the dutch oven on my counter. When I finally get around to buying a funnel, I’m going to put it back in a container and dispose of it properly.

  2. Aggie — June 5, 2011 @ 12:47 pm

    I have a fear of hot oil too. Won’t do it at home, freaks me out!

    These look SO good!!! I wish I could pick one off that plate!

  3. See, I too, have a fear of frying. I have to tackle it like you have and figure it on out. All these donut posts are making me hungry!

  4. Burwell General Store — June 5, 2011 @ 8:36 pm

    I am so glad you joined in the swap! It’s really fun, and this recipe looks amazing, and easy. I am also glad we finally met, I love your work, and I’m looking forward to (hopefully) more recipe swaps in the future!

  5. PolaM — June 6, 2011 @ 12:21 am

    Great job there with your first swap! I love how these swaps push you to overcome fears and try new things!

  6. Shari — June 6, 2011 @ 12:42 am

    I love tea – however, when I was living in Sydney a glass teapot shattered in my hand and sent the searing liquid all over my hand and belly… leaving some pretty awful burns. Thankfully, I fully recovered without scarring, but I now will never take a hot beverage in a glass container!

    Such a lovely post and AMAZING photography for your first contribution to the recipe swap – I look forward to following you from now on 🙂

    Shari from http://www.goodfoodweek.blogspot.com

  7. Boulder Locavore — June 6, 2011 @ 10:03 am

    These sound great! Love the flavors you used for the donut holes! So glad you’ve joined the swap.

  8. Marly — June 6, 2011 @ 11:00 am

    Being vegan I’m always looking for things that can add moisture in a recipe while also creating binding – to replace eggs in a recipe. I have tried mashed potatoes in a recipe before and was pleased to see that no one in my family caught on. But I never thought of using them in donuts before. What a great idea! Love it!

  9. Alli Shircliff — June 6, 2011 @ 5:24 pm

    I was totally in the same boat as you with the fear of the hot oil…glad we both survived! Your doughnuts look so good, I want to grab one through the computer!

  10. Chef Dennis — June 6, 2011 @ 9:31 pm

    Great job with the recipe, those donuts look delicious and what a interesting combination of spices for those little beauties!
    I would love to try a few!!

  11. claire — June 6, 2011 @ 10:45 pm

    hot oil makes me nervous too!

    they look gorgeous though!
    I am so sad I missed the swap… I cant wait for next months!

  12. Gail — June 7, 2011 @ 8:04 am

    Congratulations MJ! These donuts look and sound divine….the texture must have been really interesting, too!

    Have you flambéd? That was a huge fear of mine!

  13. Ethan — June 7, 2011 @ 10:24 am

    Can I say I’m proud of you for conquering one of your fears without it sounding cheesy?
    Well, proud of you! It’s nice getting over one of your fears when there’s something to eat at the end of it:)

  14. Winnie — June 7, 2011 @ 12:00 pm

    Wow these look amazing. I do VERY infrequent frying projects and have yet to attempt donuts. One of these days…

  15. It takes a lot to convince me to get out my big stock pot and heat up oil for frying… But, these doughnuts may just be the inspiration I needed. I’m wondering how they’d taste made with sweet potatoes, too… Sounds perfect for the fall.

  16. I was lucky enough to have been given a deep fryer and it has helped ease my fears of having oil splash and hit me in the face.

    These doughnuts are delightful. They look so rich and crispy, but light in the middle.

  17. Liz — June 8, 2011 @ 7:44 am

    Mmmmm….these look bakery perfect! Gorgeous gems~

  18. Jessica @ How Sweet — June 8, 2011 @ 10:16 am

    LOVE these! They look absolutely fabulous.

  19. I guess it’s just because of the way I learned to cook, but I’ve never had any fear at all of hot oil. “Back in the day” a typical meal consisted of a meat, usually something fried, with two or three vegetables. And some of the veggies could be fried as well. Of course, I don’t do it so much any more simply because of the smell and mess but I’m gonna get out a big old bottle of oil and give these doughnuts a go!

  20. Feast on the Cheap — June 8, 2011 @ 11:42 am

    Good grief, these look soooooo good. Love the dash of cardamom

  21. I kind of have a fear of frying myself, but I guess they always say it’s best to face you fears head on and these certainly look worth it!

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  23. SMITH BITES — June 10, 2011 @ 7:50 am

    potato doughnuts . . . potato. doughnut. yep, am pretty sure if i had a phobia of frying in oil, i’d close my eyes and leap for this recipe alone . . .

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  25. Megan's Cookin' — August 7, 2011 @ 11:37 pm

    I’m not much of a deep fryer either but these donuts sound heavenly!

  26. Lisa {With Style and Grace} — August 26, 2011 @ 9:58 pm

    I too have a fear of frying – guess the only way to get over it is to do it… night try this with sweet potatoes. A little bite of comfort.

  27. sophistimom — August 29, 2011 @ 11:22 am

    Everyone tells me how much better potato doughnuts are. I’ll have to try them now. Thank you for the recipe.

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