Casino Lemon Almond Cake Recipes

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CASINO LEMON ALMOND CAKE



Casino Lemon Almond Cake image

Provided by Sandra Lee

Categories     dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 9

1 box (18.25 ounces) lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 tablespoons lemon extract, divided
3 eggs
1/2 cup ground almonds
2 1/2 cups sweetened flaked coconut, very lightly toasted
1 can (16 ounces) lemon frosting
3 ounces sliced almonds, toasted

Steps:

  • Preheat oven to 350 degrees F.
  • Butter and flour 2 (8 or 9-inch) round cake pans. Combine cake mix, water, oil, 1 tablespoon lemon extract and eggs in a large bowl. Beat for 2 minutes, or until well blended. Stir in ground almonds and 1/2 cup coconut. Divide batter between prepared pans. Bake for 30 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling rack for 15 minutes. Invert cakes onto cooling rack; remove pans. Cool cakes completely. Place 1 cake layer on serving platter. Combine 1/2 cup frosting with 1 tablespoon lemon extract and spread over cake layer on platter. Top with second cake layer. Frost top and sides of cake with remaining frosting. Press sliced almonds around cake sides. Sprinkle top with remaining coconut.
  • Cook's Note: When toasting shredded coconut, preheat oven to 350 degrees F. Place coconut on baking sheet. Toast for 6 to 8 minutes, or until coconut turns light brown.

LEMON ALMOND CAKE WITH CRANBERRY GLAZE



Lemon Almond Cake with Cranberry Glaze image

Provided by Molly Yeh

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 18

Nonstick cooking spray, for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup almond meal
1 tablespoon poppy seeds
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
Zest of 1 lemon
3/4 cup whole-milk Greek yogurt
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 1/4 cups granulated sugar
3/4 cup extra-virgin olive oil
2 large eggs
1 teaspoon almond extract
1/2 cup (50 grams) fresh or frozen cranberries
1 cup powdered sugar, plus more if necessary
Pinch kosher salt
Decorating suggestions: sliced almonds, rose petals, fresh thyme leaves, sliced fresh cranberries, sprinkles

Steps:

  • For the lemon almond cake: Preheat the oven to 350 degrees F.
  • Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
  • Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.
  • For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it's thin enough to spread. If it's too thin, add more powdered sugar.
  • To decorate: Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles.

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