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lemon, almond and demerara cake

From Nigel Slater's Kitchen Diaries via Food Glorious Food.  I love lemon cakes, so I'm going to give this one a try real soon.

cake:
200g butter
200g demerara sugar
90g plain flour
90g ground almonds
half teaspoon baking powder
1 large lemon
4 large eggs
 
topping:
1 lemon
2 tbsp demerara sugar
4 tbsp water
 
syrup:
2 tbsp demerara sugar
the juice of 1 large lemon
 
Pre-heat oven to 160C. Line a loaf tin with greaseproof paper - or cheat, like I do, and use the cake tin liners from Lakeland.
 
Make the topping: slice the lemon thinly and put into a saucepan with the 2 tbsp sugar and water. Bring to boil and simmer for around 5 minutes until most of water have evaporated and the lemons are lovely and sticky. Set aside.
 
Make the cake: cream butter with sugar until light and fluffy. Mix flour with almonds, baking powder and zest of the lemon. Set aside.
 
Beat eggs lightly and add to creamed butter and sugar. It will curdle a little but fear not - it comes good in the end! Gently fold in the flour and almonds by hand with a large metal spoon.
 
Scrape cake mixture into the prepared tin and lay the lemon slices on top, overlapping. Bake for approx 45 minutes, until a skewer comes out clean.
 
Whilst cake is baking, prepare the syrup: stir sugar into lemon juice and stir until partially dissolved. Spike top of warm cake and spoon over lemon and sugar.
 
Leave to cool in tin and then wrap in foil.
 
 

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posted by ramtops on 13 Oct 08 - 11179 views

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