Polski 
This almond lemon cake is so wonderfully delicious that I’m almost lost for words trying to describe it. Anyone who loves marzipan flavours is sure to fall in love with it. Moist, aromatic and pleasantly dense rather than light and fluffy, with a lovely hint of lemon. The photos don’t do justice to how delicious it really is ;). Highly recommended!
Ingredients for the almond lemon cake:
- 225 g butter
- 140 g caster sugar
- 4 large eggs
- 50 g plain flour
- 225 g ground almonds
- ½ tsp almond extract
- finely grated zest and juice of 2 lemons
All ingredients should be at room temperature.
In a mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated. Add ¼ of the flour after each egg, continuing until all the flour has been added. Add the ground almonds, almond extract, lemon juice and zest, and fold together with a spatula until combined.
Pour the batter into a 23–25 cm round cake tin.
Bake at 180°C, for approximately 45–50 minutes, or longer if necessary, until a skewer inserted into the centre comes out clean. Leave to cool and decorate before serving – for example, dust with icing sugar and sprinkle with flaked almonds.
Note: Wrapped in cling film and stored in a cool place, the cake will keep for up to 5 days.
Enjoy!
Recipe source: How to Be a Domestic Goddess by Nigella Lawson.
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