Thursday, 13 October 2011

Lemon and Almond Loaf Cake

My beloved is away again. And I don't feel like cooking. I'm realising just how connected those two things are. I love to eat, but I love watching him eat even more. Seeing him tucking into a new creation, or an old favourite, is my happy place. And with him gone, my happy place seems far away. 

So. 

I decided I needed to make something for me. A little treat. Something new and sweet and cozy and simple. Something that would make the flat smell delicious. Something that would take the edge off missing him...


Lemon and Almond Loaf Cake

Adapted from Nigel Slater's recipe.

200g butter
200g caster sugar
3 eggs
100g ground almonds
75g self raising flour
Zest and juice of two lemons

Grease and line a loaf pan. Preheat oven to 180 degrees (160 for fan ovens)

Separate the eggs. Whip the whites to soft peaks.

Using a mixer or electric hand whisk beat the butter and sugar together until fluffy and light in colour. Beat in each egg yolk with a third of the flour - this helps to prevent the mixture curdling - until well combined, but don't over-mix. Stir in the ground almonds and lemon zest (not the juice) and again, don't over-mix. Gently fold in the egg whites, trying to keep as much air in as possible.

Spoon the batter into the pan and bake for 45-50 minutes - test with a skewer and if it comes out clean, it's done.

Now you have two options...

1. With a chopstick, pierce the cake in 10 or so places, then squeeze the juice of the two lemons all over it (leaving a little juice for the glaze). Leave the cake to cool in the tin.

For the glaze:

6tbsp icing sugar
1-2 tbsp lemon juice

Mix the icing sugar and juice into a thin icing. Pour all over the cake and leave to set. Delicious.

OR

2. Gently heat the juice of the two lemons with 4 tbsp of sugar until dissolved into a syrup. As soon as the cake comes out of the oven, pierce the cake in 10 or so places with a chop stick and pour the syrup over the top.

Either way, it's brilliant. If you use the syrup method, the cake will be uber-moist, closer to a pudding. Wonderful if served with some whipped cream.

Store in an airtight container. This cake has the texture of a pound cake - it's very moist but still light. Because of the almonds this cake actually gets more moist over time, so it's better on day two...


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8 comments:

  1. Just made this and it was fab!!!

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  2. This sounds great! Almond and lemon are two of my favorite flavors! I am going to have to try this :) Thanks for sharing!

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  3. Thank you for this recipe. I used it and added it to my blog. Hope you don't mind. http://lucielovesbaking.wordpress.com/2012/05/13/delicious-lemon-almond-cake/

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    1. Sorry, I totally missed your comment! Of course, I'm thrilled you tried the cake - your photos are gorgeous, it looks great. Congrats on your first competition!

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  4. made this today, by far the nicest lemon cake ive had. thanks :0)

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  5. couldn't resist it. My mums favourite. It was so moist we finished off the last piece with custard.... HA !

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