Lemon Almond Cake Flecked with Dark Chocolate
Love a Good Silicone Mould
Lemon Almond Cake
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 lemon almond cake. I was going to use white initially as it’s nice to have a pale sponge from time to time. In the end, however, I thought a few flecks of very dark bitter chocolate would help take the edge off any sweetness.
It was one of those days when everything seems to go wrong and it probably wasn’t the most auspicious time for making a cake. I managed to burn our first crop of beetroot and my favourite saucepan was a complete write-off.
As you can see, I burnt the top of the lemon almond cake a little too. Luckily, despite leaving it in the oven five minutes more than I’d 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 would be fine for most people, though obviously not for CT.
PS – When I sampled the lemon almond cake again on day two, I came 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.
Other reviews and recipes using this mould
- Black Forest Cake at Elizabeth’s Kitchen
- Raspberry and Gooseberry Cake at The Caked Crusader
- Raspberry Rose and Almond Cake at Belleau Kitchen
This lemon almond cake was a belated birthday cake for CT whose birthday is at the height of summer. As the heart shaped slices denote love, I’m sending one to Calendar Cakes where the theme is Summer Lovin. This is a monthly challenge hosted alternately by Dolly Bakes and Laura Loves Cakes.
Lemon Almond Cake – The Recipe
A large and delicious lemony cake, made with ground almonds. It's flecked with chocolate and with has a wondrous crunchy almond topping.
- 250 g Unsalted butter
- 250 g Golden caster sugar (I used cardamom sugar)
- 3 Duck eggs (large hens eggs are fine)
- 1 Lemon – zest and juice
- 200 g Flour (I used half wholemeal & half plain white)
- 2 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 75 g Ground almonds
- 25 g Very dark chocolate (I used 100% cocoa solids) – grated
- 25 g 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. Leave to cool completely.
Stores well if kept cool in an air-proof tin for five days.
Silicone Heart Cake Mould Giveaway
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