225g unsalted butter
225g caster sugar
225g ground almonds
4 eggs
60g doves farm organic wheat free flour
Zest and juice from 2 large lemons, 3 if on the smaller side.
(try and use organic ingredients and then it's so much better for you)
Cream together the butter and sugar until turning pale, add the eggs and flour, ground almonds, then the juice and zest from the lemons (Nigella adds almond essence but I left it out as didn't want the almond flavour to be overpowering - more a lemon cake with the texture and nutrition from the almonds).
Pour the mixture into a lined cake tin, cook for 1 hour. Cover with foil after 30 mins once the top is lightly browned. The cake is ready when the top is firm and a skewer comes out clean-ish (you want dampness but not gooey batter). The cake saves will wrapped in foil. You can serve it with berries, creme fraiche and / or icing sugar, but I think it's so good on it's own these additions aren't necessary.
(Slightly adapted form a Nigella recipe)
No comments:
Post a Comment