…Make Lemon Cake!
The rental place I’ve moved into has a meyer lemon tree, which is going great guns at the moment. I have lemons coming out of my ears, even after I’ve given bags of them away to the neighbours.
As a result, I’ve been experimenting with all things lemon flavoured. The latest semi-success was a lemon and almond cake I made this week.
I’ve never really had the knack with citrus in cake – they tend to turn out sort of like pudding, and this was no exception. I intend to look it up, but I suspect there’s some chemical reaction between the acid and the baking powder.
Anyway, despite the dense texture, this cake was delicious, so here’s a recipe for anyone willing to try it out. If you improve it, let me know!
Lemon and Almond Cake
- 1 cup white sugar
- 1 1/3 cup white flour
- 2/3 cup almond meal
- 2 tsp baking powder
- zest and juice of 2 meyer lemons (or any lemons)
- 1/3 cup canola oil
- 1 tsp vanilla
- 1/3 cup silken tofu
- 1/3 cup soy milk
- 2 cups icing mixture
- juice and zest of one meyer lemon
- 1 tbs margarine
- 1/3 cup flaked almonds
- Pre-heat oven to 160 degrees celsius, and grease and line a round cake tin.
- In a large mixing bowl mix sugar, flour, almond meal, and baking powder until well combined. Add all other ingredients and mix with an electric mixer until well combined.
- Pour mixture into the cake tin and bake for 35 minutes or until a skewer poked into the middle comes out clean.
- Let the cake sit for 10 minutes, then turn out onto a rack to cool.
- To make the icing, beat sugar, magarine and lemon juice and zest together until creamed. Smooth onto cooled cake.
- Toast the almonds in a dry, non-stick pan, then sprinkle over the icing.