4 April 2013

Nigella Challenge: Damp Lemon & Almond Cake

This is luscious. There is no other word to describe it. To quote a friend - it's one of my best baking ventures yet. It's so aromatic. As it bakes the whole house was filled with the tang of lemon and warmth of almond. I wonder if you could turn it into a scented candle?

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
Preheat oven to 180C. Line a 22-25cm round cake tin (can be spring-form, or not)

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!)

nigella lawson lemon and almond cake

lemon


gluten free lemon and almond cake