October 7, 2012

(How to be a Domestic Goddess – Nigella Lawson)

Serves 6-8

225g soft unsalted butter
225g caster sugar
4 large eggs
50g plain flour
225g ground almonds
1/2tsp almond essence
grated zest and juice of 2 lemons


1. Preheat oven to 180C. Cream together the butter and sugar until almost white. Beat in the eggs, one at a time, adding a quarter of the flour after each addition. When all the eggs and flour have been incorporated, gently stir in the ground almonds, then the almond essence, lemon zest and juice.
2. Pour the mixture into a 22cm springform cake tin lined on the bottom. Bake for about 1 hour, after 30 mins you might want to cover loosely with foil so the top doesn’t burn.
3. The cake is ready when the top is firm and a skewer, inserted, comes out cleanish (you want dampness).
4. Take the cake out and and let it stand for 5 mins in the tin. Then turn it out on a wire rack and leave till cool. Wrapped in tin foil it can be left for a few days in the fridge.

La Femme version:

I would hate to tinker with anything the goddess suggests – so I didn’t, however sometimes I couldn’t get the essence so just missed it out; also it did cook fairly quickly (45mins).

Wine Matching:

I have consistently used this in my lessons covering Riesling. To me this is citrus on a plate and so matches the classic flavour profile of the wine. The recipe works well with the dry versions but get anything above Kabinett sweetness and this is the pud to have.


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