Almond and lemon cake

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

This was the first cake I ever made. The recipe, given to me by the German mother of a school friend, was surprisingly moist and light, even cooked in our wonky oven. I could only find ground almonds then, but grinding unskinned almonds adds texture. It’s a good cake to serve with a fruity dessert. Have the butter at room temperature.


  • 75 g unskinned almonds
  • 110 g unsalted butter, plus extra for greasing
  • 150


Heat the oven to 180°C/Gas 4. Butter the sides of an 18 cm sandwich tin and dust with flour. Line the bottom of the tin with a disc of baking parchment. Grind the almonds in a food processor