I don’t bake very often, but once in awhile, I have an insatiable craving to bake a cake. (Probably from gazing at so many of my blogging friends’ masterpieces.) So when my buddy Sharon decided to visit from the valley last week, I jumped on the occasion to make this one. I have really been enjoying the Donna Hay magazines, being completely wowed by the photography and enticing variety of recipes. I found this recipe in the Oct./Nov. 2014 issue. True to her recipes, this cake was a winner. The sweet richness from the almond meal is brightened by the generous amount of lemon juice and rind in the cake. I had never heard of topping a cake with long strips of lemon rind, while being baked, but this really punches up the flavour. Top with extra honey and a citrusy glaze to transport you to dessert heaven, and make you overjoyed that you made this cake! (Well, Sharon was anyway!)
I am arriving at Fiesta Friday a bit late today, with my tangy – sweet creation in hand. Angie, our host from The Novice Gardener, has moved our weekly soirée to a new venue. We are all excited that we now have a space where we can kick up our heels, virtually; and not have to worry what the neighbours are saying when we party until the wee hours of the morning. If you haven’t yet joined this delicious virtual blog party, please come and check it out! We always love newcomers!
Lemon, Honey and Almond Cake
peel of 3 lemons, in 3 – 4 inch strips
1/3 cup boiling water
180 g unsalted butter, softened
¾ cup superfine sugar
¾ cup honey, plus extra for drizzling
1 tablespoon finely grated lemon rind
1 tablespoon lemon juice
I cup all-purpose flour, sifted
1 ½ teaspoons baking powder, sifted
2 ½ cups ground almonds
¾ cup icing sugar, sifted
Preheat oven to 325°.
Place the lemon peel and water in a small bowl and allow to stand for 10 minutes or until the lemon has softened. Drain, reserving the water.
Place the peel in the base of a lightly greased, shallow 26cm round cake tin, lined with baking paper, and set aside.
Place the butter, sugar, ¼ cup of the honey and the lemon rind in the bowl of an electric mixer and beat for 8 – 10 minutes until pale and creamy. Scrape down the sides of the bowl and add the lemon juice and eggs, one at a time, beating well after each addition. Add the flour, baking powder and almond meal and beat on low until just combined.
Spoon the batter into the prepared tin and spread evenly. Bake for 40 – 45 minutes until cooked, and tested with a skewer.
Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
Place a tray under the rack and drizzle the cake with the remaining honey. While the cake is cooling, place the icing sugar and 1 tablespoon of the reserved lemon water in a bowl and stir until combined. Drizzle the lemon glaze and the extra honey over the cake and serve warm.
Serves 6 – 8.