Cuisinart TOB-60NC, Instruction And Recipe Booklet

23

Cool to room temperature . Switch oven to 350°F on Convection Bake 

with the rack in the lower position . 

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

®

 Food Processor fitted with the 

chopping blade until ground . Add flour, confectioners’ sugar, ½ tea-

spoon 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 pre-

pared baking pan . Bake in the preheated oven for about 16 to 18 

minutes, or until lightly browned . Remove and reserve . Reduce tem-

perature 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

1½ 

teaspoons ground cinnamon

1 

teaspoon kosher salt

1 

teaspoon cream of tartar

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 complete-

ly 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