This week’s recipe challenge is brought to you by friend of the blog and, come to think of it, friend to pretty much the entire world, Mollie! I was dragging my feet on making the cake and Mollie came over with our friend Audrey to eat soup and spend time together and seemed very interested in making the cake. I, being a good and generous and lazy friend, stepped aside to allow Mollie the joy of making the almond cake all on her own.
Mollie said she had a great time and she looked super happy!
So I am hoping we can do it again. The cake was absolutely delicious, moist and zippy with a bit of lemon zest. Here is the recipe, see if you can get one of your friends to make it for you!
1 ¼ cups almond meal
¾ cup all-purpose flour
¾ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
4 large eggs
1 ¼ cups plus 2 tablespoons sugar
1 tablespoon plus ½ teaspoon lemon zest
1 teaspoon almond extract
5 tablespoons unsalted butter, melted
⅓ cup vegetable oil
- Preheat oven to 300 degrees
- Grease 9 inch round cake pan
- Whisk together almond meal, flour, salt, baking soda, baking powder in large bowl, set aside.
- In bowl of stand mixer fitted with whisk attachment, whisk together eggs, 1 ¼ cup sugar, 1 tablespoon lemon zest and almond extract until pale yellow.
- Add in butter and oil until fully mixed in
- Add almond mixture and mix until combined
- Transfer to 9 inch pan and sprinkle with remaining sugar and lemon zest
- Bake until center is set, about 55 to 60 minutes
- Let cake cool in pan for 30 minutes then edge with thin knife and flip out onto baking rack then off rack onto plate. You’ve seen this move on the great british baking show
- Cake can be stored at room temp for up to 3 days but it probably won’t last that long