A large and delicious lemon almond cake, made with ground almonds. It’s flecked with chocolate and has a wondrous crunchy almond topping.
Never let it be said that I fail to keep my powder dry. Here’s a post I’ve just found from August 2013 that has yet to see the light of day on the blog – until now.
This lemon almond cake is the one I’d wanted to make for CTs birthday. He likes these flavours and they seem sort of light and summery somehow. Fates conspired as they often do and he ended up not getting a birthday cake at all. Well not until a bit later anyway.
Love a Good Silicone Mould
I gave up on using cake tins years ago. I couldn’t be bothered with the faff of having to line them. Silicone moulds are just brilliant and I have a number of them. No need to line them and it’s rare that anything sticks to them.
I’ve been awaiting delivery of a much coveted silicone cake mould from the ingenious Mustard. I have seen several cakes made with it on the internet over the last few weeks and I was keen to try it for myself. Its scalloped edges resemble a daisy flower which cunningly, when cut into six slices, comes out in a series of heart shapes.
As well as being quite sturdy for a silicone mould, it’s nice and deep too. This means it can either make one very deep cake or it can be cut into two or even three layers and sandwiched with something delicious.
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 Recipes Using This Mould
- Almond apple cider cake via Tin and Thyme
- Black Forest Cake at Elizabeth’s Kitchen
- Raspberry and Gooseberry Cake at The Caked Crusader
- Raspberry Rose and Almond Cake at Belleau Kitchen
Despite a really busy week at work I managed to take the day off. In true botanist style, CT chose to spend the day visiting gardens and nurseries in and around the English Riviera. In other words, across the border and into Devon. Amazingly it didn’t rain and we had a lovely day.
We had lunch at The Combe Sellers, a pub restaurant right on the banks of the River Teign. The food was really good and the setting was lovely. As well as a celebratory glass of Pimms, we finished up with a sharing dessert platter, which really is the most decadent way to enjoy pudding.
Other Lemon Cakes You Might Like
- Blueberry & lemon muffins (vegan)
- Citrus drizzle cake (vegan)
- Fig, lemon & marzipan bundt cake
- Ginger chocolate cupcakes with lemon
- Lemon caraway seed cake
- Lemon coconut cakes with freekah flour
- Matcha green tea & lemon madeleines
- Nettle cakes with lemon & white chocolate
- Poppy seed & lemon traybake
- Spinach cake with lemon
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this lemon almond cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more lemon recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Lemon Almond Cake – The Recipe
Lemon Almond Cake Flecked with Dark Chocolate
- 250 g unsalted butter
- 250 g golden caster sugar (I used cardamom sugar)
- 3 large eggs (I used duck eggs)
- 1 lemon – zest and juice
- 200 g flour (I used half wholemeal & half plain white)
- 2 tsp baking powder
- ½ 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℃ (160℃ fan, 350℉, Gas 4) 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.
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.
It just so happens that this month’s Love Cake theme over at JibberJabberUK is Feeling Fruity. So this lemony cake is winging its way in that direction.