The cake making continues…
One Wednesday evening found me making this easy to assemble lemon and almond cake with blueberries sprinkled on the top.
It turned out very nice, moist, sweet with a lovely lemony edge. The blueberries are a nice touch little bubbles of fruity goodness that melt in the mouth.
I cut the cake into 8 large rectangle pieces which made for quite sizeable portions. Great for cheeky 2nd breakfast with black coffee or an afternoon snack with tea.
125g (4 1/2 oz) plain flour
1 tsp baking powder
75 g (2 1/2 oz) ground almonds
150g (5 1/2 oz) butter, diced
200g (7 oz) caster sugar
juice of 1 lemon
1 tsp vanilla essence
2 large eggs
200g (7oz) fresh raspberries
Icing sugar, for dusting
1. Preheat oven 180oC. Line base and sides of tin with baking parchment. Shift flour into bowl, add the baking powder, and almonds and mix well. In a pan mix the butter, sugar and lemon, stirring until well combined.
2. Stir the syrupy mixture into the dry ingredients, then mix in the vanilla extract and the eggs, one at a time, until the mixture is smooth and well combined. Pour into the tin, then scatter the raspberries over the top. Bake for 35 – 40 minutes or until golden and skewer inserted into the cake comes out clean.
3. Cool in the tin for 10 minutes, then turn out and cool completely on a wire rack. Dust with icing sugar before serving. To serve cut into rectangles.
It’s been a while since I have blogged and baked. I’ve been busy moving house. It’s nice to be finally settled and I am very much enjoying my new kitchen.
This almond cherry cake was the first baked offering for ourselves and our first guests to our new home.
It really is quite nice and I feel like it might be another ‘go to’ cake. Just need to by myself a cherry pitter!
It’s Easter Sunday today.
I made some hot cross buns.
They turned out ‘nice’, needing a little more cooking than 20 minutes as the recipe stated. I also added in the tangzhong technique
There are many things I would do differently, if I made these again, perhaps I’ll share when I do make them again…
A few weeks ago Ignacio made some vegan burgers. He bought some burger patties from Beyond Meat, this product is called Beyond Burger and is among other things, made of pea protein.
The final product was quite tasty, it’s clearly not meat but the texture is convincing enough.