Nigella’s Almond and Lemon Cake is made with sugar, eggs, lemon curd, ground almonds, baking powder, and salt resulting in a delightful and moist treat that takes 45 minutes to be ready!
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🧡 Why You’ll Love This Almond And Lemon Cake Recipe:
- Tangy lemon curd paired with nutty almond flour creates a delightful flavor contrast.
- Its light and fluffy texture is a joy to the palate.
- Simple recipe suitable for all baking skill levels.
- Versatile dessert perfect for any occasion, from casual gatherings to elegant affairs.
❓ What Is Nigella’s Almond And Lemon Cake Recipe?
Nigella’s Almond and Lemon Cake Recipe combines sugar, egg yolks, lemon curd, ground almonds, and baking powder, folded with whipped egg whites, and baked until golden.
🍋 Nigella Almond And Lemon Cake Ingredients
- 200 grams sugar
- 7 eggs (separated)
- 100 grams of lemon curd
- 250 grams of ground almonds
- 8 grams of baking powder
- 1 pinch of salt
🥮 How To Make Nigella Almond And Lemon Cake
- Turn the oven to 180 degrees.
- Whip the sugar and egg yolks together until very pale and creamy. Gently combine the almond flour and lemon jam.
- Fluff the egg whites with a pinch of salt until they are very stiff, and then gently fold them into the cake batter.
- Add the baking powder last. Bake the mixture for 30 minutes in a 25 cm springform tin.
- Enjoy it warm with a scoop of vanilla ice cream on the side.
đź’ Recipe Tips
- Ensure egg whites are whipped to stiff peaks for maximum lift.
- Use a gentle folding motion when incorporating egg whites to maintain the cake’s airy texture.
- Adjust sweetness by varying the amount of lemon curd according to preference.
- Line the springform tin with parchment paper for easy removal.
🍦 What To Serve With Almond And Lemon Cake?
Serve Almond And Lemon Cake with a dollop of whipped cream, a scoop of lemon vanilla ice cream, a dusting of powdered sugar, a bowl of fresh berries, and a cup of tea or coffee.
🎚 How To Store Leftovers Almond And Lemon Cake?
- In The Fridge: Store leftover almond and lemon cake covered in an airtight container for up to 5 days.
- In The Freezer: Wrap leftover almond and lemon cake slices individually in plastic wrap and freeze them in a freezer-safe bag for up to 3 months.
🥵 How To Reheat Leftovers Almond And Lemon Cake?
- In The Oven: Assemble leftover almond and lemon cake slices on a baking sheet and warm in a preheated oven at 250°F for 8 to 15 minutes, or until heated through.
- In The Microwave: Heat leftover almond and lemon cake slices on a microwave-safe plate for 30 to 45 seconds, or until warmed.
FAQs
Why is my almond and lemon cake dry?
Your almond and lemon cake may be dry due to overbaking or insufficient moisture in the batter.
Why did my almond and lemon cake sink in the middle?
Your almond and lemon cake may have sunk in the middle because the oven door was opened before the cake was fully set.
Why doesn’t almond and lemon cake rise?
Almond and lemon cake may not rise due to the absence of gluten in almond “flour,” hindering its ability to leaven properly.
How to tell if almond and lemon cake is done?
To check if the almond and lemon cake is done, insert a toothpick or knife into the center; if it comes out clean, it’s done.
Try More Nigella Lawson Recipes:
Nigella Almond And Lemon Cake Nutrition Facts
Amount Per Serving
- Calories 305
- Total Fats 24g
- Saturated fats 8g
- Trans Fats 0g
- Cholesterol 41mg
- Sodium 229mg
- Carbs 16g
- Net carbs 8g
- Fiber 8g 2
- Sugar 4g
- Protein 10g
Nigella Almond And Lemon Cake
Description
Nigella’s Almond and Lemon Cake is made with sugar, eggs, lemon curd, ground almonds, baking powder, and salt resulting in a delightful and moist treat that takes 45 minutes to be ready!
Ingredients
Instructions
- Turn the oven to 180 degrees.
- Whip the sugar and egg yolks together until very pale and creamy. Gently combine the almond flour and lemon jam.
- Fluff the egg whites with a pinch of salt until they are very stiff, and then gently fold them into the cake batter.
- Add the baking powder last. Bake the mixture for 30 minutes in a 25 cm springform tin.
- Enjoy it warm with a scoop of vanilla ice cream on the side.
Notes
- Ensure egg whites are whipped to stiff peaks for maximum lift.
Use a gentle folding motion when incorporating egg whites to maintain the cake’s airy texture.
Adjust sweetness by varying the amount of lemon curd according to preference.
Line the springform tin with parchment paper for easy removal.