Jessica Hicks from Astro Coffee, in Detroit, makes her tender lemon, rosemary almond cake (above) with skin-on ground almonds for texture and then drizzles smooth creme fraiche icing over the top, for the current (June) issue of Food and Wine Magazine, on newsstands now.
I’ve been staring at this image now for weeks, and I never get tired of it.
This image, hangs on a wall, near the desk, where I have been freelancing this past month, at the offices of Food and Wine Magazine here in New York, where luckily I get to look, work, design with, and edit great images. I sometimes get to try and taste new products and upcoming recipes for the magazine, as well. Anything from the 6 new potato chips flavors just out from Tyrrell’s, (My favorite was the Worcestershire Sauce and Sun Dried Tomato) or the top 12 supermarket BBQ sauces you can buy right now, (taste tested over roast chicken). We’ve also had the pleasure of having Danny Bowien, guest cook in the F & W kitchens the kind of food he’ll be serving at his new NY restaurant, Mission Chinese Food, open right now in Chinatown.
This image above comes from the June Issue of Food and Wine magazine which is on newsstands now. Please run down to your local newsstand and purchase the issue! (a printed, smooth, glossy magazine, now—doesn’t that feel more exciting in your hands than that grey, irritating electronic device?) It’s a story about Detroit. And this cake is the Almond Cake with Lemon and Crème Fraîche Glaze. Jessica concedes there are two tricks to give this cake its rustic, nutty texture: She grinds whole, skin-on almonds herself instead of using almond flour, and she also adds a bit of polenta to the batter. I think this would be the perfect cake to make for a Summer BBQ.