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Lemon Filling:
5
large eggs
¾
cup (175 ml) granulated sugar
½
cup (125 ml) fresh lemon juice (about 3 lemons)
½
teaspoon (2 ml) pure vanilla extract
1
teaspoon (5 ml) lemon zest
½
teaspoon (2 ml) baking powder
½
teaspoon (2 ml) table salt
¼
cup (60 ml) unbleached, all-purpose flour
2
tablespoons (30 ml) heavy cream
Preheat a Cuisinart
Convection Toaster Oven Broiler to 400°F (204°C) on
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the bake setting with the rack in position B . Line the baking pan with alumi-
num foil . Spread the almonds on the prepared pan and toast for 2 to 3 min-
utes, or until fragrant and lightly browned . Cool to room temperature .
Reduce oven temperature to 350°F (176°C) and move the rack to position A .
Coat a 9-inch (22 .86 cm) baking pan with nonstick cooking spray; line
with 2 pieces of parchment, leaving a 1 to 2-inch (2 .5 to 5 cm) overhang
on each side . Reserve .
Pulse cooled almonds in a Cuisinart
chopping blade until ground . Add flour, confectioners' sugar, ½ teaspoon
(2 ml) salt and 1 teaspoon (5 ml) of lemon zest . Process for about
5 seconds, or until mixture is completely combined . Add the cold, cubed
butter and pulse until mixture resembles coarse crumbs . Press into
prepared baking pan . Bake in the preheated oven for about 16 to
18 minutes, or until lightly browned . Remove and reserve . Reduce
temperature to 300°F (150°C) .
While the crust is baking, add the eggs to a medium mixing bowl . Beat
with a Cuisinart
hand mixer until lightened, about 30 seconds . Add the
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sugar and beat until light and thickened, another 1 to 1½ minutes . Add
the lemon juice, vanilla and lemon zest and mix to incorporate . Add the
baking powder, salt, flour and heavy cream and mix until combined . Pour
mixture on top of the warm, prepared crust . Bake in the preheated oven
for about 25 minutes, or until set .
Dust with confectioners' sugar before serving .
Nutritional information per square:
Food Processor fitted with the metal
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Calories 160 (40% from fat) • carb. 21g • pro. 4g • fat 7g • sat. fat 3g •
chol. 75mg • sod. 180mg • calc. 30mg • fiber 1g
Cinnamon Cake with
White Chocolate Glaze
Makes 16 servings
Cake:
nonstick cooking spray
1¼
cups (300 ml) cake flour, plus more for dusting
1½
teaspoons (7.5 ml) ground cinnamon
1
teaspoon (5 ml) kosher salt
1
teaspoon (5 ml) cream of tartar
¼
teaspoon (1 ml) baking soda
½
cup ([125 ml] 1 stick) unsalted butter, room temperature
¾
cup (175 ml) granulated sugar
¼
cup (60 ml) packed light brown sugar
3
large egg whites
2
teaspoons (10 ml) pure vanilla extract
½
cup (125 ml) whole milk
Glaze:
6
tablespoons (90 ml) heavy cream
¼
teaspoon (1 ml) pure vanilla extract
pinch kosher salt
1½
teaspoons (7.5 ml) light corn syrup
3
ounces (85 g) white chocolate, chopped
Preheat the Cuisinart
Convection Toaster Oven Broiler to 350°F (180°C)
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on Convection Bake setting with the rack in the lower position . Lightly
coat a 9-inch (23 cm) cake pan with nonstick cooking spray; lightly dust
with flour . Reserve .
In a small bowl, stir together the flour, cinnamon, salt, cream of tartar and
baking soda; reserve . Add the butter to the bowl of a Cuisinart
Mixer fitted with the flat mixing paddle . Beat until the butter is softened
and creamy . With the unit running, slowly add the sugars; beat until light
22
Stand
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