Skillet Sensation #2: Lemon Almond Cake

15 Jun

A one-bowl treat cooked in a pan? The New York Times gets crazier and crazier by the day. I’d cook on my hands if Mark Bittman said it would result in a better meal on my table, but he really goes off the deep end in the video associated with this recipe when he resists calling this a tart, and suggests instead that we call this an almond fritatta. I’m not quite ready to go there. The lemon is refreshing, it’s not too sweet but not savory either, and it has a bunch of protein from the eggs and the almonds…so I’ll just go ahead and call it a recovery cake, then. Eat that, Bittman.

I made mine without the powdered sugar, so it didn’t look so hot– here’s the beautiful work of the NYT to show you what yours could look like if you’re as good at life as they are:

Capture

 

Ingredients

  • 4 eggs
  • ½ to ¾sugar (I used 1/2 c of coconut palm sugar)
  • pinch of salt
  • ½ground almonds
  • ½cream
  • ½sliced almonds, more for garnish
  • 1 lemon, zest and juice
  • 2 TBS butter
  • powdered sugar, for garnish

Assembly

  1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
  2. Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
  3. When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.

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