Lemon Almond Cake

Name: Lemon Almond Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Yield: 12 serving
Ingredients: 175 g (6oz/ ¾ cup) butter, unsalted; 150 g (5.25oz/¾ cup) sugar; 4 eggs; 250 g (9oz/ 2¼ cups) ground almonds (almond flour); 2 tablespoon cornflour; 2 teaspoon baking powder; 1 large lemon, finely grated zest; 50 g (1.75oz) lemon juice; 40 g (1.5oz/3 tbsp) sugar

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5.0

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
12
Calories
350 kcal
Course
Dessert, Breakfast
Cuisine
French, British

Lemon Almond Cake

Iris Warren

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A light and moist gluten free Easter cake, shaped as a nest with a lemon syrup drizzle and decorated French style with mini eggs and macarons.

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Ingredients

Servings

175 g (6oz/ ¾ cup) butter, unsalted (softened)
150 g (5.25oz/¾ cup) sugar
4 eggs (organic)
250 g (9oz/ 2¼ cups) ground almonds (almond flour)
2 tablespoon cornflour
2 teaspoon baking powder
1 large lemon, finely grated zest unwaxed/organic

Syrup

50 g (1.75oz) lemon juice (from the rest of the lemon)
40 g (1.5oz/3 tbsp) sugar

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Instructions

Preheat the oven to 180°C/360°F/160°C fan/Gas 4. Cream together the butter and sugar in a large bowl, either using a balloon whisk or mix together in a mixer until pale, smooth and creamy.
Continue to mix together, gradually adding the eggs, ground almonds, cornflour, baking powder and lemon zest until the batter is smooth.
Transfer to a cake mould (I used a non-stick shaped savarin/bundt deep mould, 23cm diameter, although a greased normal cake tin is good). Bake in the oven for about 30-40 minutes or until golden and when a knife inserted comes out clean.
Meanwhile, make the syrup: squeeze out the juice in a bowl via a strainer to sift out the pips then weigh the juice and sugar together in a saucepan. Stir over a medium heat until it thickens slightly for about 10 minutes. Remove from heat.
Cool the cake in the mould for about 10 minutes then take out of the tin and cool on a wire rack. Pour the syrup all over the cake and decorate as you wish.

Notes

Can keep for up to 5 days if kept in an airtight container in a cool, dry place. Freezes well.
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
Nutritional Information: 350 Calories per serving; 7g protein; 26g lipids; Gluten Free.