This cake brings together 2 of Nigella's favourite ingredients: lemon and almond. And I am hooked (and I've only had one piece so far!).
N.B. This can very easily become gluten/dairy free by switching some ingredients - the butter becomes margarine and the flour becomes a gluten free variety. Easy as!
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 50g plain flour
- 1/2 tsp almond essence
- 225g almond meal
- zest and juice of 2 lemons
Beat butter and sugar in small bowl of an electric mixer until pale. Add one egg at a time, followed by a tablespoon of flour. Beat well after each to combine. Add any remaining flour and the almond essence.
Transfer batter to a larger bowl and add almond meal, zest and juice. Fold in gently to combine.
Pour batter into prepared tin and bake for 50 - 70 minutes, depending on your oven. To avoid the top burning, cover with foil after 20-30 minutes (I left mine a little late and it is overly brown). Definitely test this one with a skewer - it should come out clean but with a little moisture on it.
Rest in tin for 5 minutes before removing to cool. The resting stops it from falling apart, as cakes tend to do when still hot.
Serve either slightly warm with a cup of black tea or it makes a wonderful dessert topped with raspberries and a dollop of mascarpone (according to Nigella anyway, whose opinion I trust!)