PSYCHE

Instead of the Raspberry gratins I said I was going to make last night, I decided to make a Citrus-Almond Poundcake, which is really similar to the almond-lemon tea cake in the Tartine cookbook.

This recipe (hello, Bittman, again) makes good use of a food processor, of which I am not a huge fan (it's harder to put eggs in the small hole in the top, while it's turned on), but it turned out really great. It's a very simple recipe (no almond paste leftover, unlike the Tartine book!), and it came out perfectly in a smaller Bundt pan and a loaf pan (but if you do it in 2 smaller pans, be sure to adjust the bake time!!). The glaze (orange juice, lemon juice, sugar) is really pungent... I couldn't tell whether I was a fan of it or not. The cake itself tasted perfectly fine and delicious on its own, something I also found with the Tartine recipe.

We froze one of the two loaves and ate half of the Bundt pan one last night... mmmm. Perfect with milk, would go great with tea and coffee.

Update 8/23 @11:42--

Since there was a request for a picture... This is all that remains of the loaf from the Bundt pan :)

The glaze has calmed down a significant amount, and is actually really yummy with the cake. The almond character of the cake also comes out more as the cake 'ages,' if you will.