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Moist lemon almond cake
- Prep time:
- 15 mins
- Cook time:
- 1 hrs 10 mins
- Serves:
- 8
For only 83p per serving, Matt Tebbutt’s easy cake is equally scrumptious for afternoon tea or dessert
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Ingredients
- 225g Butter
- 225g Sugar
- 2 Eggs
- 100g self-raising flour
- 250g Almonds
- 1/2 tsp almond essence
- 2 Lemons, juice and zest
- 2 tbsp amaretto (almond liqueur)
- Yogurt, to serve
For the almond sauce
- 60g Butter
- 60g light soft brown sugar
- 60ml glucose syrup
- 2 tbsp water
- 90g flaked Almonds
Method
1 Preheat the oven to 180C/gas 4.2 Cream the butter and sugar in an electric mixer until almost white.
3 Beat in the eggs, then the sifted flour and ground almonds and mix well.
4 Stir in the almond essence, lemon zest and juice.
5 Transfer the mixture into a 21-23cm springform tin and bake for about 50 minutes. Cover loosely with foil if it starts to brown too much. While the cake is baking, prepare the almond sauce.
6 For the almond sauce: put all the ingredients into a saucepan and stir gently until it comes to the boil.
7 Spoon the almond sauce mixture over the cake and return to the oven for 10 minutes.
8 To serve, slice the cake and serve with a dollop of yogurt.
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Latest Comment
lovely cake easy to make and the family loved it I served it with thick double cream.
It is not clear from method when the liquer should be added - I added before the almond sauce by making holes in cake with skewer & spooning in.
Thanks , all love Lemon Almond Cake, never make cakes , so please with it , shall make again, Great Resipes,always a good show,Matt,Aaron,Jun, allways watch 10pm, or Sunday afternoons,From Susan Small, Resipes&Show 5stars