I’m sorry for my long absence, guys. I think I owe you an explanation. A little over two weeks ago I broke my left foot and haven’t been able to stand since. At first I thought ‘good, I’ll have more time to blog’ because like most bloggers I bake more often than I post 🙂 But due to all the swelling I have to keep my foot up and, to be honest, I was feeling a bit blue.
So to shake off all this negativity I’m bringing this beautiful sunny cake that my fellow blogger Maggie of Kitchen Delights posted a while ago to Fiesta Friday – Angie, please save a stool for my foot ;P
ALMOND AND LEMON DRIZZLE CAKE
(adapted from Kitchen Delights)
120g unsalted butter, softened
125g caster sugar
finely grated rind of 1 large lemon
2 large eggs
125g self-raising flour
65g ground almonds
60g granulated sugar
juice of 1 lemon, strained
Preheat the oven to 180ºC and grease and line with parchment a 20cm round cake tin.
Add the butter, caster sugar and lemon rind to a large bowl, mix with an electric whisk until light and fluffy. Add the eggs one at a time (don’t worry if the batter curdles, it’ll all come together once the flour is added).
Fold in the flour and ground almonds. Pour the batter into the tin and spread to the edges.
Bake for 25 minutes until firm. Place the cake tin on a cooling rack.
Leave the cake in the tin and whilst it is warm sprinkle over the sugar and drizzle over the strained lemon juice.
NOTE: I was expecting a crunchy topping (don’t really know why) but what the drizzle does is turn this cake into a moist piece of summer! 🙂