tablespoons butter, kept cold and slice into cubes
1/2 teaspoon baking sodaThe zest from 1 lemon1/2 cup plus
2 tablespoons sugar2 large eggs, separated1 teaspoon pure
1 tablespoon lemon juice1 1/2 cups unbleached all-purpose flour
1/4 cup plus 2 tablespoons plain yogurt1/8 teaspoon cardamon
1/2 heaping cup of fresh or frozen cranberries1 recipe Sugar
Topping (see below)
Position rack in center oven. Preheat the oven to 350 degrees. Grease
and lightly flour a 9x5x3" loaf pan. Set aside.
large bowl cream butter, baking soda, and lemon zest, until softened.
Add in half of the sugar and beat until creamy, light and fluffy. Beat
in the egg yolks one at a time. Add the almond extract and lemon juice,
and mix until just combined.
the flour and yogurt alternately in small batches and mix until just
the eggs whites until frothy and soft peaks form. Add the remaining
sugar and beat until shiny and stiff. Stir about half of the egg white
mixture into the flour mixture to loosen it. Fold in the remaining egg
whites and fold in the cranberries.
batter into the prepared loaf pan and smooth to even. Pour Sugar Topping
onto the batter and spread evenly over the surface.
for 45 minutes, until the topping is nicely browned and the cake is firm
to the touch. Halfway through baking, check the loaf. If the cake has
cracked through the topping, press it down with the palms of your hands
to deflate and continue baking. You should have a solid, crispy nut
Sugar Topping: In a medium bowl, whisk large egg white until
frothy. Stir in 1 tablespoon plus 2 teaspoons of sugar, and 1/2
cup plus 2 tablespoons of sliced unblanched almonds. Mix well.