This recipe first saw the light in my kitchen for my partner’s 50th birthday. There was a huge party, 2 roast shoulders of pork, 2 shoulders of mutton in a Moroccan stew, gallons of chilli beans, and a table groaning under salads and bread, fruit, cheese and a roasting dish sized banana cake. (I’ll get onto banana cake eventually.) I wanted something that was sharp and flavoursome in small servings and settled for this cake.
I love cakes with ground almonds. I love cakes with yoghurt, and I love lemon sweets (Lemon ice-cream, lemon baked cheesecake) so this ‘ticked all the boxes’.
Sticky Lemon Cake
175 g (6oz) unsalted butter
250 g (9 oz) castor sugar
2 lemons
3 eggs
75 g (2.5 oz) plain flour
2 tsp baking powder
150 g (5.5 oz) ground almonds
150 g (5.5 oz) natural yoghurt
Preheat the overn to 170 C. Grease and line an 8" deep spring form tin
Cream the butter and 150g (5.5 oz) sugar. Add grated zest of both lemons.
Gradually beat in the eggs one at a time.
Mix the dry ingredients, then fold in the creamed mix. Stir in the juiceof one lemon and the yoghurt.
Bake for 40 minutes (till the cake is firm to touch). Do not open the oven for the first 20 minutes.
Leave the cake to cool.
Heat the remaining sugar and lemon juice, skewer the cake a few times and pour the syrup over the cake.
Leave it to cool completely before removing it from the tin.
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