The cake has an amazing lemon flavor and delicious buttery undertones. The ground almonds add some texture to the tender crumb of the cake and, I think, also add to its moistness (it stayed tender and moist for a full week!). It really is a sublime cake and was very easy to make. Upon tasting it, my husband said this was the best cake yet and was ridiculously moist. This one is going on the "make again soon" list. In fact...perhaps this weekend!
|mise en place for the cake. I didn't have cream cheese so used crème fraîche instead...delicious!|
|almonds are toasted and then ground with a little of the sugar. |
Rose also recommended tossing in the lemon zest to break up the zest a bit more
|the butter and part of the crème fraîche is added to the dry ingredients; |
then the egg mixture is added in
|one third of the batter is poured into the pan|
|and then smoothed out to force it into the pan's crevices|
|the rest of the batter is poured in|
|while the cake is baking, the lemon syrup is made: lemon juice and sugar...yum!|
|the hot cake is poked with a skewer and then...|
|a third of the syrup is brushed over the top and left to drip into the holes|
|after the cake is turned out, the rest of the syrup is brushed over the top of the cake and |
forms a lemony-sugary coating. My crust didn't come out as well-done as the picture
in the book, but it was still fabulous!
|so tender and delicious, it doesn't even need any embellishment!|
Bye for now...