Have you been watching The Taste? It's like The Voice meets Top Chef with a much much better panel of judges - including one of my personal idols, Nigella Lawson. The debut of the show re-ignited my interest in her many volumes in my cookbook library, including How To Be A Domestic Goddess.
This weekend I was looking to bake something sweet that would use up things in my kitchen and keep well during the week for a little smackerel after dinner. That's how I stumbled across Nigella's lemon & almond cake. Lemon and almond are my favorite flavors, so how did I not discover this cake until now.
This cake is amazing. It's the humble, thick-crumbed kind of cake heavy with a syrupy lemon sweetness that's not sugary but certainly satisfies the dessert spot.
DAMP LEMON AND ALMOND CAKE
Adapted from How To Be A Domestic Goddess by Nigella Lawson
1 cup softened unsalted butter (2 sticks)
3/4 cup of sugar
4 large eggs
1/3 cup all-purpose flour
1 1/3 cups ground almonds
1 teaspoon almond extract
grated zest and juice of 2 lemons
8 inch cake pan lined with a piece of buttered parchment
Preheat oven to 350 degrees F.
Cream together butter and sugar until almost white. Add eggs one at a time, with a quarter of the flour mixed in after each one. When everything is incorporated, gently stir in ground almonds, almond extract, lemon zest, and juice.
Pour the mixture into the cake pan and bake for about 45 minutes to 1 hour. Check on it after 30 minutes to make sure the top isn't burning - if it is, cover it with foil. The cake is done when a skewer comes out cleanish - "you want dampness but no battery goo". After you remove it from the oven, let it cool for five minutes before turning it out.
Nigella recommends wrapping it in a tin foil and leaving it for a few days to get it really nice and dense. If you can hold out for that long. Either way, sift confectioner's sugar on top and serve alone or with berries (I used blackberries, Nigella recommends raspberries).
Serves 6-8. Or yourself, eight times. You'll get no judgement from me.