Finally, I had the time to try Nigella's Damp Lemon Almond Cake yesterday. I've renamed my adaptation of the recipe because here in the tropics, "damp" invariably brings on visions of mould.
Another reason why I have tried more and more lemon recipes is due to the Microplane Fine Grater, zesting is such a breeze now! It great for hard cheeses too.
The original recipe called for the cake to be baked in a 21-23cm Springform tin for about an hour, loosely covering with foil for the last half of the baking time. However, I decided to experiment so I divided the batter to fill 2 mini loaf tins while the other half filled 12 cupcake cases.
Moist Lemon Almond Cake
makes 4 mini loaves or 24 cupcakes
2 cups or 225g butter
2 1/8 cups or 225g sugar
1/2 cup or 50g flour
2 1/2 cups or 250g ground almonds
1/2 tsp almond essence
2 lemons, juice & zest
Preheat the oven at 350F. Cream the butter and sugar until almost white. Beat in the eggs then the sifted flour and ground almonds, mix well. Lastly, stir in the almond essence, lemon zest and juice.
If using mini loaf tins (6 x 3 in), bake for 35-40 minutes, cover loosely with foil after 20 minutes. For cupcakes, bake for 25-30 minutes, covering with foil after 15 minutes or so.
After cooling, the cake will shrink from the sides of the tin or cupcake liner.
Verdict: The cake is moist and very crumbly. Its got a bite to it due to the ground almonds and while the almond taste is apparent, its not overpowering. Its very fast to put together and I love it! Will definitely do it again.
Update: The cake tastes even better today after being fridged for a day. Can I say again how much I love this cake?