Lemon and Almond Cake and a Giveaway #33
No sooner did it arrive than I was busy in the kitchen with bowl and wooden spoon, humming a tune as I whipped and folded. I dithered for a little as to whether I should use white or dark chocolate in this cake. I was going to use white initially as it’s nice to have a pale sponge from time to time, but in the end I thought a few flecks of very dark bitter chocolate would help take the edge off the sweetness.
It was one of those days when everything seems to go wrong and it probably wasn’t the most auspicious for making a cake. I managed to burn our first crop of beetroot and my favourite saucepan was a complete write-off. However, despite leaving the cake in the oven five minutes more than intended, the slightly darkened top hid a light, moist, buttery and most delicious sponge. The top was in fact very tasty with a satisfying caramalised nutty crunch to it. CT was so impressed he had to have a second slice immediately after finishing his first – that was a 2nd of the half slices I hasten to add. The heart slices looked very impressive, but they are also rather on the generous side. Half a slice of this rather large cake is fine for most, though obviously not for CT.
PS – Having sampled a little more on day two, I have come to the conclusion that this is one of the most delicious cakes I’ve baked in a long time. It must be that heart – I’m in love.
You can see more reviews and recipes using this mould here:
As this was a belated birthday cake for CT whose birthday is at the height of summer and with the heart shaped slices denoting love, I am sending this to Calendar Cakes where the theme is Summer Lovin. This is a monthly challenge hosted alternately by Dolly Bakes and Laura Loves Cakes.
I’m also entering this into Javelin Warrior’s Made with Love Mondays, whereby all entries must be made entirely from scratch.
- 250g Unsalted butter
- 250g Golden caster sugar (I used cardamom sugar)
- 3 Duck eggs (large hens eggs are fine)
- 1 Lemon – zest and juice
- 200g Flour (I used half wholemeal & half plain white)
- 2 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 75g Ground almonds
- 25g Very dark chocolate (I used 100% cocoa solids) – grated
- 25g Flaked almonds
- 2 tbsp Demerara sugar
- Cream butter and sugar together until pale and fluffy.
- Grate in the lemon zest and cream some more.
- Beat in the eggs one by one.
- Sift in the dry ingredients and stir gently until just incorporated.
- Stir in the lemon juice.
- Gently stir in the chocolate.
- Spoon into a 23 cm cake mould or better still an I Love Cake mould.
- Mix the demerara sugar and flaked almonds together then scatter over the top of the cake.
- Bake at 180°C for 35 minutes or until a cake tester comes out clean. Leave to cool for 15 minutes, then turn out onto a wire rack covered in greaseproof paper to avoid the rack pattern being imprinted onto the cake.
To be in with a chance of winning one of these silicone moulds, please fill in the Rafflecopter below. You will need to leave a comment on this post which then gives you additional chances to enter if you so wish. Rafflecopter will pick a winner at random from the entries received. Please give me some way of identifying you in the comment section as I will be verifying the validity of entries and will always check back to the comments to ensure that part has been done. Any automated entries will be disqualified. This giveaway is only open to those with a UK postal address. You need to be 18 or over to enter. Winners will need to respond within 7 days of being contacted. Failure to do this may result in another winner being picked.