To begin this beautiful light simmer classic, weigh out all of the ingredients as stated below…
- 50 grams of Plain Flour – (1.8 ounces)
- 1 tsp of Baking Powder
- 225 grams of caster sugar – (8.0 ounces)
- 250 grams of ground almonds – (9.0 ounces)
- 250 grams of butter – (9.0 ounces)
- the juice and zest of 1 lemon
- 4 x free range
- 80 ml of Lemon Juice
- 60 grams of Toasted almonds – (2.1 ounces)
- To begin this recipe lightly grease a medium loaf tin and pre-heat your oven to 180 degrees / gas mark 4.
- Have all your dry ingredients in a large mixing bowl sieve together the flour, baking powder and sugar, once all of these are incorporated, add your ground almonds.
- In a separate bowl you are going to cream together the eggs and butter, add one egg at a time, combining until pale and fluffy
- Using a large metal spoon fold in the dry ingredients, pour the mixture into the cake tin and bake in the preheated oven for 45 minutes until the cake is cooked all of the way through. (The best way to check this is by using a metal rod)
Whilst the cake bakes…
- In a separate saucepan add your juice of one lemon and brown sugar, place on a medium heat and bring to a light simmer.
- Whilst this is working away, julienne the peel from half a lemon, then add this to the mixture and remove from the heat to chill and infuse.
At this point you can prepare the other garnishes for this dish, which are dark chocolate coco nibs and candied ginger…
- Slice your ginger incredibly thin as this can over whelm and dish very easily.
Once the cake is fully cooked remove from the oven – a top tip: place the cake onto a metal wire rack along with a pan of cold water underneath as this cools the cake!
To plate this dish, I had a play around with a couple of plating options, so go freestyle!
The Gourmet Gent 