LEMON AND ALMOND CAKE WITH CREAM CHEESE FROSTING
I love the lemon flavour and the texture of the ground almonds in this amazing cake which I recently made for my son’s 21st celebration dinner. It’s rich and decadent – think almond-textured lemon-infused cake smothered with cream cheese icing. Top the cake with some fresh or dried rose petals and a few crushed pistachios for a pretty pink and green colour scheme that will have everyone ooh-ing and aah-ing.
Easily made gluten free by substituting the standard flour with buckwheat flour.
300 g butter, softened
300 g caster sugar
300 g ground almonds
75 g flour (standard or buckwheat)
Zest of 2 large lemons
Juice of 2 large lemons
150 g butter, softened
125 g cream cheese (not light)
2 cups icing sugar
For decorating use fresh or dried rose petals, pistachios
Preheat your oven to 180°C/350°F and line 2 x 23 cm cake tins with baking paper.
Beat the butter and sugar until light and fluffy, and then add the eggs one at a time beating well after each addition. Fold in the ground almonds, flour and lemon zest and lemon juice.
Divide the batter evenly between the two tins and bake for 20-25 minutes or until golden and a skewer inserted into the middle of the cake comes out clean. Cool for 10 minutes before removing from the tins and placing on a wire rack to completely cool.
Make the icing by beating the butter and icing sugar until smooth and creamy – add the cream cheese in pieces and continue beating until light and fluffy.
Spread the icing over the top of one cake, layer the next one of top and spread with icing. Decorate however you wish. Store in the fridge but bring to room temperature for an hour prior to serving.