Lemon & Almond Cake
One of my most favorite people in the world is my sister-in-law, Fishy. I was already living in the States when she became my sister-in-law, which is unfortunate on two levels: the first, that I don't get to see her nearly as often as I would like, and the second that I don't get to experience her cooking. My parents are always going over there for dinner and reporting back about delicious roast chickens, and fantastic lamb. My mother then phoned me to say I had to get hold of her recipe for lemon & almond cake, and so here it is, in all its glory. She's coming over in August with the kids, so I shall get her to make it for me then, to see if it's any different from the way I make mine.
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cooking for a date, Family Get-together, Formal Dinner Party
Dietary Considerationhalal, kosher, peanut free, vegetarian
Five Ingredients or LessYes
Moodadventurous, festive, romantic
Taste and Texturebuttery, nutty, rich, sweet, tart
Type of Dishdessert, tart
- 1 cup butter
- 2 lemons
- 3/4 cup sugar
- 4 large eggs, beaten
- 1/3 cup all-purpose flour
- 1 1/3 cup ground almonds or almond flour
- 1 teaspoon almond extract
Pre-heat oven to 350 degrees.
Put the lemons in a pan, cover with water, bring to boil and simmer for an hour, or nuke in water in the microwave for around 25 minutes, until soft. Cut lemons
in half, remove pips, and puree in food processor with skin, pith and all. This gives the cake an intense, lemony flavor.
Cream butter and sugar together until almost white. Beat in eggs, one at a time, adding flour, tablespoon at a time.
Gently stir in almonds, almond extract, and lemon mixture.
Pour into a greased 9" springform pan, bottom lined with parchment paper.
Bake for 1/2 hour, then cover with foil and bake for further 1/2 hour.
Cool on a wire rack, and when cool sprinkle with confectioners sugar through a sieve to decorate, with some additional lemon zest.
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