Ok, so should anyone be paying attention. Last week should have been week 6, but it was sunny and a bank holiday weekend 🙂 So I did other stuff 🙂 Hope you all took advantage of the weather. If I’m honest it was a teensy bit warm for me but no worries it has already cooled down.
Today I have decided to bake a cake. Oh what a surprise she says!!! I really should broaden my cooking and baking, but I do love a cake 🙂
This recipe is from Nigella’s How to be a domestic goddess. As ever I have tweaked the recipe a bit to suit me. The main issue with this recipe (to be fair Nigella does mention this too) is that it can take anything from 30 minutes to 1 hr 10 to cook this cake. It means that you will be oven hovering for a while armed with a skewer!! My oven took 45 minutes to cook this today. You know your oven best, whatever happens, you should start checking from 30 minutes.
- 225g soft unsalted butter
- 225g caster sugar
- 4 large eggs
- 50g plain flour
- 225g ground almonds
- 1/2 tsp almond essence
- grated zest and juice of two lemons
- 21-23cm springform cake tin, greased and lined on the bottom
Now this is where I tweak things slightly. Ground almonds tend to come in 200g bags. This is technically not enough for this recipe if you follow Nigella’s list above. The last thing I want to do when I bake a cake is to buy more stuff than I need, and have it sitting around until I need whats left. So I use my 200g bag of ground almonds and top up with plain flour. I have made it as per Nigella’s recipe and with my alteration. I cannot spot any difference. My other addition is 1 tsp baking powder and 1/2 tsp bicarbonate and if you have it a large spoonful of buttermilk or yoghurt. You can leave these additions out but I find they lighten things a bit so the cake is less dollopy !!
- Preheat oven to 180 degrees c
- Cream together your butter and sugar till light, fluffy and pale.
- Beat in your eggs one at a time with a 1/4 of the flour after each egg.
- Gently stir in your ground almonds or ground almond/flour combo/bicarb/baking powder and buttermilk.
- Then add almond essence and zest and juice.
- The mixture will look very close to splitting. First time I made this cake I added more flour because I thought, yikes it is far too wet. Resist, I promise it will be fine. The whole point of this cake is a damp (hence the title) texture. Sounds yuck but tasted scrum.
- Pop your mixture into your prepared tin and bake in the oven for around an hour. As I mentioned before, start checking after 30 minutes, popping a skewer in. You want the skewer to come out cleanish. Think damp!! If it looks like it needs longer but is browning too much, give it a tinfoil hat and pop it back in the oven. I would suggest checking every 10/15 minutes or so.
- Once cooked, leave it in its tin for 5 minutes to cool before turning it out onto a wire rack to finish cooling properly.
- Nigella then tells us to wrap it in foil and leave it for a couple of days before serving. This does of course improve the flavour and texture of this cake but I have never left a cake hanging around for days. It tastes yummy eaten straight away with icing sugar sieved on and served with fresh raspberries and a cup of tea.
P.S As part of this year long project, I decided to make a granny square every week. Colour generally inspired by that weeks make (or what is in my scrap basket!!) This week I have made a lovely raspberry coloured square inspired of course by the raspberries. Really quite liking how the colours are starting to go together.