We've been so busy working outside on our landscaping projects at Struan Farm the past few weeks, and I've been so exhausted physically, that my baking has been shelved temporarily along with my knitting. Hard to believe but true.
But I've been saving up recipes to try, including one for a Lemon, Lime and Almond Cake from a recent issue of NZ's Dish magazine that looked easy and interesting:
Definitely a keeper. Eggs, caster sugar, lemon and lime zest and cooled, melted butter are whisked and then combined with self raising flour, ground almonds, and sea salt. This mixture is then put into a greased pan lined with baking paper and baked for 30 minutes at 180 degrees C. After this time a topping of melted butter, caster sugar and slivered almonds is scattered on top, and the cake baked for 20 minutes more.
Dusted with icing sugar and served with whipped cream or yogurt, it's a great addition to the repetoire. Also a good excuse to deploy my depression glass cake plate and vintage Crown Lynn "Hotel Nelson" dishes....
John is happy I'm back in action. Now for some knitting!
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