The Accidental Perfect Pairing of Almond Cake & Lemon Posset

Swedish Almond Cake

Ingredients

• 1 cup flour + 1/4 Almond meal

•
½ teaspoon baking powder

• ½ teaspoon fine sea salt

•
1 ¼ cup sugar

•
1 egg

•
2 teaspoons pure almond extract

•
⅔ cup whole milk

•
½ cup unsalted butter 1 stick, melted and cooled

•
powdered sugar for serving, if desired

Instructions

1. Preheat oven to 350 degrees.  Grease and flour the cake pan or spray with nonstick baking spray.  Place prepared pan on a rimmed baking sheet.


2. Whisk flour, baking powder and salt in a medium bowl. Set aside.


3. In a large bowl, whisk together sugar, egg, almond extract and milk.  Add flour mixture and whisk until mixed well.  Add butter and mix until fully combined.

4. Pour batter into prepared pan.  Place cookie sheet with pan on top into the oven.  Bake for 35-45 minutes or until edges are golden brown and toothpick inserted into center comes out clean.


5. Let cake rest in the pan for 10 minutes before inverting onto a serving tray.  Allow the cake to cool to room temperature. Sprinkle with powdered sugar if desired and serve.
   

Notes

It is extremely important to thoroughly grease and flour the pan or use a nonstick baking spray. This cake is likely to stick to the pan otherwise, especially if the surface of the pan is not nonstick.

Lemon Posset

Yield: approximately 12 lemon shells or 6 coups/ramekins

Prep time: 

Cook time: 10 minutes

Inactive time: 1-2 hours

Ingredients

• 600 ml heavy whipping cream

• 200 grams sugar

• 2 Tablespoons lemon zest, approximately 2 lemons

• 75 ml fresh squeezed lemon juice

• 1 teaspoon vanilla extract, optional

 Instructions

1. Place the cream, sugar, and lemon zest in a saucepan. Heat over medium-high heat.

2. Stir in the sugar to dissolve in the cream. When bubbles start to appear on top of the heavy cream, remove from the heat. Be careful not to boil.

3. Whisk in the lemon juice.

4. Let the mixture cool for 10 minutes, then strain into a liquid measuring cup for ease of pouring into the serving vessel.

5. Hollow out and fill lemon halves if using as a vessel.

6. Cool completely at room temperature.

7. Refrigerate for at least 1 hour or up to 3 days.

8. You can set this custard in any vessel you wish and depending on how much you fill them this mix can go a long way. These would be great garnished with a dollop of whipped cream or topped with macerated berries.
   

This posset is the perfect end to any meal or can really act as a palate cleanser between courses.