Lemon Cake, adapted from Forgotten Skills of Cooking by Darina Allen
I can’t believe I’ve wanted to share this lemon cake since August, but haven’t; time, where does it go … It comes by way of Bath, Maine, where I made it last summer, via Darina Allen’s wonderful ‘Forgotten Skills of Cooking.’ I tend to pore over cookbooks when I visit Kurt and Emily, and this recipe immediately caught my eye because it was quite easily adapted to be naturally flourless. So – I did. It’s a lovely little cake full of lemon zest and almonds, and so simple to make. It’s also terribly addictive; we kept cutting thinner and thinner slices so as to not eat it all at once. And though to me this cake signifies late summer, I think it would make beautiful holiday gifts or to serve at a party. I haven’t baked it up into small loaves to give away, but that’s next week’s project.
Makes 10 servings.
1 1/2 cups finely ground almonds
1 cup confectioners sugar
zest of 1 organic lemon
juice of 1/2 lemon
3 egg yolks
9 tablespoons butter, melted and cooled
1 1/2 cups confectioners sugar
zest and 1 1/2 tablespoons lemon juice from 1 organic lemon
Heat oven to 350. Grease a springform pan.
In a large bowl, whisk the ground almonds, confectioners sugar, and lemon zest. Make a well in the center and add the agg yolks, melted butter, and lemon juice. Stir until mixed thoroughly.
Pour batter into the prepared pan and spread evenly, then tap pan on counter to release any air bubbles. Bake for about 20-25 minutes; cake should be cooked through but not dry. Remove from oven and let rest in pan about 5-6 minutes before turning out onto a rack to cool.
For icing, sift the confectioners sugar into a bowl and add the lemon zest and juice; mix to a thick, smooth consistency. Spread over top of the cooled cake.