Lemon Almond Cake

5 from 1 vote

A large and delicious lemon almond cake, made with ground almonds and wholemeal spelt flour. It's moist and buttery with a wondrous crunchy almond topping. Add flecks of dark or white chocolate for additional interest, if liked.

Prep Time20

Cook Time40

Total Time1

Course: Afternoon Tea, Dessert

Cuisine: British

Keyword: almonds, cake, dark chocolate, lemons

Servings: slices

Calories: 383kcal

Author: Choclette @ Tin and Thyme

Equipment

microplane (affiliate link)

Ingredients

250 g unsalted butter softened
250 g golden caster sugar (I used cardamom sugar)
1 organic lemon zest and juice
3 large eggs or 4 medium eggs (I used duck eggs)
75 g ground almonds
200 g wholemeal spelt flour (or plain wholemeal flour)
2 tsp baking powder
½ tsp bicarbonate of soda (baking soda)
25 g dark chocolate (optional) (I used 100% cocoa solids) – grated
25 g flaked almonds
2 tbsp demerara sugar

Metric - US Customary

Instructions

Cream butter and sugar together until pale and fluffy.
250 g unsalted butter, 250 g golden caster sugar
Grate in the lemon zest and cream some more.
1 organic lemon
Beat in the eggs one by one.
3 large eggs
Beat in the ground almonds.
75 g ground almonds
Sift in the dry ingredients and stir gently until just incorporated.
200 g wholemeal spelt flour, 2 tsp baking powder, ½ tsp bicarbonate of soda (baking soda)
Stir in the lemon juice.
Gently stir in the chocolate, if using.
25 g dark chocolate
Spoon into a round 23 cm (9 inch) lined tin or cake mould. Or better still an I Love Cake mould.
Scatter the flaked almond over the top of the cake followed by the demerara sugar.
25 g flaked almonds, 2 tbsp demerara sugar
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.

Notes

Stores well, if kept cool in an airtight tin, for five days.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition