Damp almond and lemon cake

I know the name of this cake is a bit odd – its Nigella Lawson’s cake not mine – but please try it. I am an almond fan, just as well with all the almond trees we have here, we’ve never been short of an almond or two. baking tin - cake removed 20-5-14cake - cut into 21-5-14The combination of creamy almond and sharp lemon works well. The word ‘damp’ in the title comes from the fact that there is hardly any flour in the cake, so it is moist. In fact when I went to the cupboard there was so little flour in the flour box that I thought I would have to postpone my plans, but 50g really is just a couple of spoonfuls. plateful 21-5-14225g soft unsalted butter
225g caster sugar
4 large eggs
50g plain flour
225g ground almonds
½ tsp almond essence [which I didn’t have, so I substituted vanilla essence]
Grated zest and juice of 2 lemons lemon - juiced 20-5-14lemon - zest grated 20-5-14Grease a 21-23cm Springform cake tin [I used an old butter paper] and line the bottom. baking tin - grease with butter paper 20-5-14parchment paper - red ring 20-5-14Roll out your baking parchment, take the loose bottom of the tin and place it on the paper. Draw a ring around the tin, and cut out.

Preheat the oven to 180°C/Gas 4.

Cream together the butter and sugar until almost white [below]. add the sugar to the butter 20-5-14cream the butter & sugar 20-5-14Beat in the eggs, one at a time, adding a quarter of the flour after each addition [below]. egg shells 20-5-14add the eggs and flour 20-5-14When all the eggs and flour are thoroughly combined, gently stir in the ground almonds followed by the essence, zest and juice [below]. add the zest, juice & essence 20-5-14This makes a pretty sloppy mixture [below], so don’t worry! sloppy mixture 20-5-14Pour the mixture into the cake tin [below], give it a tap to eliminate bubbles, and bake in the oven for 1 hour. Nigella says this timing is approximate though and warns that she has made the cakes in different ovens when it is ready anything from 50 minutes to 1 hour 10 minutes. She advises covering the cake with foil, after 30 minutes in the oven, so the top doesn’t burn. tin - ready to go into oven 20-5-14The cake is ready when the top is firm and a skewer, inserted, comes out cleanish. You want a little dampness, but not goo.

Take the cake out of the oven and let it stand in the tin for five minutes, then turn it out onto a wire rack and leave until cool. tin - just out of oven 20-5-14cake cooling on rack 20-5-14Nigella says it is best stored by wrapping in foil, and leaving for a couple of days [if you can!]. Serve sprinkled with a dusting of icing sugar and some fresh berries, raspberries, strawberries or other fresh fruit.

5 to remember
una hincha de [algo] – a fan of [something]
húmedo/a – damp/moist
una frambuesa – raspberry
una fresa – a strawberry
guardar – to store something

How to be a Domestic Goddess by Nigella Lawson 17-4-14


‘How to be a Domestic Goddess’ by Nigella Lawson

2 thoughts on “Damp almond and lemon cake

Leave a comment here

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.