Lemon, Lime and Almond Cake
Photography by Aaron McLean.
This is a great make-ahead cake, which tastes even better the day after baking.
INGREDIENTS
4 eggs
1¼ cups caster sugar
2/3 cup cream
finely grated zest 2 large lemons and 1 large lime
1/3 cup melted butter, cooled
2 cups ground almonds
½ cup self-raising flour
½ teaspoon sea salt
Topping
1 tablespoon caster sugar
2 tablespoons melted butter
½ cup slivered almonds
To serve
icing sugar for dusting
softly whipped cream or yoghurt for serving
METHOD
Grease a 24 cm round cake tin and fully line with baking paper. Preheat the oven to 180˚C.
Whisk the eggs, sugar, cream, lemon and lime zests and the butter in a large bowl. Combine the dry ingredients and whisk into the egg mixture until smooth. Pour into the tin, bake for 30 minutes then add the topping.
Topping: Combine the sugar, butter and almonds in a bowl. Remove the cake from the oven and carefully scatter the almond mixture over the top but don’t press it into the cake.
Bake for a further 20 minutes, covering the top loosely with foil if it’s browning too quickly. To test the cake, insert a skewer into the centre – if it comes out clean the cake is cooked.
Cool for 15 minutes then remove from the tin and cool completely. Dust with icing sugar and serve with cream or yoghurt. The cake will keep in an airtight container for 3-4 days. Makes 1 cake
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!