When we were at the pediatrician's office on Thursday, I happily perused the June '12 Food & Wine while snuggling with J and managing O. In that issue was the most glorious looking almond cake, and I snapped a photo of the recipe. The batter is a combo of super-whipped eggs and sugar, plus home-ground almond meal, polenta, flour, butter, rosemary and lemon zest. When it emerges from the oven, you pour a lemon syrup you've made over the top and then let the whole thing cool completely. Then, a bit before you serve, you slather it with a marvelous crème fraîche-powdered sugar-lemon juice glaze. I decided I must make it for dinner tonight and presently, it's in the douse-with-syrup-and-cool phase. I will let you know how it is!