No, I'm not talking about the Oscars, although they were very exciting! Not only for the fact that there were so many great films nominated, but also for the history made by my adopted fellow Irishman Daniel Day Lewis winning Best Actor for the third time, the only actor ever to do so!
I am actually talking about the winner from my earlier blog as to which cake I should bake. The winner of course was the Lemon & Poppy Seed Almond Cake. For those of you who want to give it a go I've included the recipe and some pics to show you how to make. As an extra point it is gluten and wheat-free as well as being dairy-free – so hopefully you can enjoy it whilst remaining guilt free! I've just eaten two slices already before sitting down to write this!
4 medium eggs
60g (2.5 oz) honey
200g (7oz) vegan butter (plus a extra for greasing your baking tin)
250g (8oz) ground almonds
1 tsb baking powder
Finely grated zest and juice of 3 small or 2 large lemons (unwaxed)
2 tbsps poppy seeds
Springform cake tin 20-25cm (8" – 10")
- Preheat oven to 160 C/325 F/gas mark 3
- Whisk eggs and honey in bowl. Mix butter and ground almonds thoroughly in a seperate bowl, then gradually stir in the egg mixture until smooth
- Add the baking powder, lemon zest and juice. Mix thoroughly, then stir in poppy seeds.
- Grease inside of baking tin. Pour in mixture and bake for 30 mins until golden. TIP: cover the top of cake with foil if it starts to brown too quickly. The cake is cooked when the top feels springy when you press it gently, or the tip of a sharp knife or skewer inserted into the centre of the cake comes out clean.
Why not make your cake truly bespoke? How about you try omitting poppy seeds and use the finely grated zest of 2 small oranges instead of lemons for an orange almond cake. Or, you could leave out poppy seeds and add 50g (2oz) raw cocoa powder and reduce ground almonds by 50g to 200g to make a really chocolatey flavoured cake.
Let me know if you try it and also if you try any of the variations, be lovely to know what you think. Now I think it's time for a nice cup of tea….. and maybe just one more slice of that lovely cake!!
P.S. I drizzled agave nectar over mine and kept some extra grated zest to sprinkle on top before serving. Yum!!