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.
Whisk the butter and sugar together in a bowl until light and fluffy. Whisk in the eggs and ground almonds alternately, whisking well between each addition. Then fold in the flour with a metal spoon, followed by the lemon rind. Lastly, gradually fold in the lemon juice. Turn the mixture into the prepared tin and
Leave the cake to cool in the tin, then loosen the sides with a knife and turn the cake out onto a serving plate. Sift a little icing sugar over the surface.
© 2010 Josceline Dimbleby. All rights reserved.