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2. Lightly coat a 9-inch baking pan with nonstick cooking spray; line with
2 pieces of parchment, leaving a 1- to 2-inch overhang on each side.
Reserve.
3. Pulse cooled almonds in a Cuisinart
the chopping blade until ground. Add flour, confectioners' sugar,
½ teaspoon salt and 1 teaspoon 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.
4. 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 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.
5. Dust with confectioners' sugar before serving.
Nutritional information per square:
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 cake flour, plus more for dusting
1½
teaspoons ground cinnamon
1
teaspoon kosher salt
1
teaspoon cream of tartar
®
Food Processor fitted with
¼
teaspoon baking soda
½
cup (1 stick) unsalted butter, room temperature
¾
cup granulated sugar
¼
cup packed light brown sugar
3
large egg whites
2
teaspoons pure vanilla extract
½
cup whole milk
Glaze:
6
tablespoons heavy cream
¼
teaspoon pure vanilla extract
pinch kosher salt
1½
teaspoons light corn syrup
3
ounces white chocolate, chopped
®
1. Preheat the Cuisinart
Convection Toaster Oven Broiler to 350°F
on Convection Bake setting with the rack in the lower position.
Lightly coat a 9-inch cake pan with nonstick cooking spray;
lightly dust with flour. Reserve.
2. 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
Stand 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 and fluffy. Add one-third of the egg whites at a time,
being sure not to add another one until the previous one is completely
mixed. Add the vanilla and mix to combine. With the unit running on
the lowest speed, add half of the dry ingredients. Mix until the batter
is streaky with flour and then add half of the milk. Continue with the
remaining dry ingredients and carefully mix until no more flour is visible.
3. Pour batter into prepared pan. Bake for about 25 to 30 minutes, or until
a cake tester comes out clean and the top of the cake springs back
to the touch. Cool in pan for 10 minutes; remove and then cool
completely on a wire rack.
4. Prepare the White Chocolate Glaze. In a small saucepan, add the
cream, vanilla, salt and corn syrup and set over medium-low heat.
Place the chopped chocolate in a small mixing bowl; reserve. Once the
cream mixture just comes to a boil, pour it over the chopped chocolate.
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