Lemon, Lime and Almond Cake
Photography 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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.