Lemon Almond Cake

Almond-based cakes are great for us because they last so much longer than a normal sponge cake. I made this three days ago and it will be good for the rest of the week. A sponge cake just wouldn't do that.

I made this on a bit of a baking frenzy, as I was so pleased to have the oven back, so almost every meal this week has involved use of the oven, and I have baked most days. That's why teachers need such long holidays!

Lemon and Almond Cake (based on a recipe by Nigel Slater)

200g butter
200g demerara sugar
90g plain flour
90g ground almonds
1/2 tsp baking powder
1 lemon
4 large eggs

Line a loaf tin with baking parchment. Preheat the oven to 160C degrees.

Cream the butter with the demerara sugar. It takes a bit longer than with caster sugar, but demerara gives a more complex sweetness to the cake.
Mix together the flour, ground almonds and baking powder. Zest the lemon, and add the zest to the flour mixture.
Beat the eggs and add them to the butter and sugar. Fold in the flour with a metal spoon (you need to use a metal spoon as otherwise it will knock the air out).

Scrape the mixture into the tin and then bake for about 45 minutes. Sprinkle with demarara sugar when you take it out of the oven, and leave the cake in the tin to cool.