Happy New Year to all of you. Here I bring to you a sweet treat to start this New Year. This lemon almond cake is quick, easy and yummy…
The Christmas celebrations around gives me motivation to try my hand on baking. I am in awe of the immense talent showcased in baking and decorating cakes. It is remarkable to see how the baking designers transform a classic cake into a marvelous looking creative cake.
I am a huge cake fan. Cake in the traditional sense of when you think of birthday cake – the fluffy white, yellow and chocolate cake with frosting, or tons of other cake desserts, or cheese cakes and the list goes on and on.
LEMON ALMOND CAKE
Prep time: 20 min | Cooking time: 50 min | Serves: 4
- 200 gms unsalted butter
- Some extra butter for greasing
- 200 gms castor sugar
- Finely grated rind and juice of one lemon
- 3 eggs, beaten
- 140 gm ground almonds
- 150 gm self-rising flour
- 1 tsp baking powder
- Juice of 2 lemons
- 55 gm caster sugar
- 2 tbsp water
- Preheat oven to 180c (350F). Lightly grease a 8 inch round deep cake tin and line the base with baking paper.
- Dry roast almonds and grind them into fine powder and set aside.
- Beat together butter and sugar till it is pale and fluffy.
- Beat in the lemon rind, lemon juice, beaten eggs and ground almond.
- Sift in the flour and baking powder and stir until evenly mixed
- Spoon the mixture into the prepared tin and spread evenly.
- Bake in the pre-heated oven for 30-35 mins or until just firm to touch and golden brown.
- Remove the cake from the oven and allow it to cool for around 20 mins.
- For the syrup, place the lemon juice, sugar and water in a small saucepan. Heat gently until the sugar has dissolved, then bring to boil and simmer for 3-4 mins, or until slightly reduced and syrupy.
- Turn out the cake into a wire cooling rack then drizzle half of the syrup evenly over the surface. Leave to cool completely.
- Cut the cake into slices, drizzle the extra syrup over the top and serve.