Moist lemon almond cake

For only 83p per serving, Matt Tebbutts easy cake is equally scrumptious for afternoon tea or dessert
By Matt Tebbutt
Moist lemon almond cake
  • Rating:
  • Serves: 8
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 225 g butter
  • 225 g sugar
  • 4 eggs
  • 100 g self-raising flour
  • 250 g almonds
  • 1/2 tsp almond essence
  • 2 lemons, juice and zest
  • 2 tbsp amaretto (almond liqueur)
  • yogurt, to serve

For the almond sauce

  • 60 g butter
  • 60 g light soft brown sugar
  • 60 ml glucose syrup
  • 2 tbsp water
  • 90 g flaked almonds

Method

1 Preheat the oven to 180C/gas 4.

2 Cream the butter and sugar in an electric mixer until almost white.

3 Beat in the eggs, then the sifted flour and ground almonds and mix well.

4 Stir in the almond essence, lemon zest and juice.

5 Transfer the mixture into a 21-23cm springform tin and bake for about 50 minutes. Cover loosely with foil if it starts to brown too much. While the cake is baking, prepare the almond sauce.

6 For the almond sauce: put all the ingredients into a saucepan and stir gently until it comes to the boil.

7 Spoon the almond sauce mixture over the cake and return to the oven for 10 minutes.

8 To serve, slice the cake and serve with a dollop of yogurt.

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