If you’ve ever flicked through Nigella Lawson’s cookbooks, you know she has a knack for making even the simplest of cakes feel like a luxurious treat. Her Almond and Lemon Cake is no exception.It’s a wonderfully moist, citrusy delight with a delicate almond flavor that’s perfect for nearly any occasion. I remember the first time I baked it. The scent of lemon zest mixed with the almond aroma filled my kitchen and I couldn’t help but think, “This is what comfort feels like”.
What I love about this cake is that it’s not overly sweet but it has just enough citrus zing and nutty depth to make it feel like a special treat. And let’s be honest, anything Nigella touches turns into a masterpiece. The beauty of this cake is in its simplicity-it’s flourless which makes it perfect for those who are gluten-sensitive or just looking for a lighter option. The almond flour gives it an elegant, slightly crumbly texture while the lemon balances it out with freshness. It’s a harmonious combination.
Nigella Almond And Lemon Cake Recipe
Ingredients Needed
Now, let’s talk about the ingredients. One of the things I really appreciate about this cake is that it doesn’t require a long shopping list or hard-to-find ingredients. You probably already have most of them in your pantry.
- Almond Flour: This is the base of the cake and provides that lovely, nutty flavor. It’s important to use almond flour rather than ground almonds to get the right texture.
- Lemon Zest and Juice: The zest brings out an intense citrus fragrance that will fill your kitchen with that unmistakable tangy scent. Lemon juice adds the perfect amount of acidity to balance the sweetness of the cake.
- Butter: For moisture and richness. It’s best if it’s softened at room temperature, so it blends into the batter smoothly. I always feel like butter is the unsung hero in baking. it’s what makes the texture so luxurious.
- Sugar: Granulated sugar is used here to give just the right amount of sweetness but it’s not overpowering, so you get a subtle sweetness that allows the lemon and almond flavors to shine.
- Eggs: They help bind everything together. When you beat them, they give the cake a lovely lift.
- Baking Powder: Even though this is a flourless cake, baking powder helps with the rise and ensures the cake is light and airy.
- A Pinch of Salt: A little bit of salt helps bring out the flavors even more. I’ve found that just a pinch makes all the difference in lifting the taste.
Equipment Needed
The beauty of this cake is that it doesn’t require a lot of fancy equipment. Here’s what you’ll need:
- Mixing Bowls: You’ll need at least two. one for the dry ingredients and one for the wet ingredients. I love using a large glass bowl because I can see everything mixing together and it’s so satisfying when you get that smooth, glossy batter.
- Whisk: A simple whisk will work wonders for combining the dry ingredients or beating the eggs. I like using a hand whisk but if you’re feeling fancy, you could pull out an electric mixer.
- Cake Tin: A springform cake tin (around 8 or 9 inches in diameter) is ideal because it makes it super easy to remove the cake once it’s baked. It helps give that nice round shape that just feels right.
- Zester or Grater: Zesting lemons by hand adds an extra sense of care to the whole process. You’ll want to be careful here-zest just the yellow part as the white pith underneath can be bitter.
- Spatula: A rubber spatula is great for scraping down the sides of the bowl and ensuring that all your ingredients are well combined.
Instructions To Make Nigella Lawson’s Almond And Lemon Cake
Step 1: Prep the Tin and Preheat
First things first-preheat your oven to 350°F (180°C). Grease your cake tin and line the base with baking parchment. I like to do this part carefully, because it means no cake is left behind when it’s time to turn it out. Trust me, you’ll want every crumb of this cake!
Step 2: Mix Dry Ingredients
In a bowl, combine your almond flour, baking powder and a pinch of salt. Give it a quick whisk to make sure everything is evenly mixed. The almond flour can sometimes clump together, so I like to give it a good sift before adding it to the other ingredients. It’s a small step but makes a big difference in texture.
Step 3: Beat the Wet Ingredients
In another bowl, beat the eggs and sugar together until the mixture is pale and fluffy. This can take a couple of minutes but it’s one of those satisfying steps where you see the ingredients transform. When it’s light and fluffy, add in the softened butter, lemon zest and lemon juice. Beat until everything is well combined. The mixture will start to feel a little creamy at this point.
Step 4: Combine the Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture. I usually do this in two or three additions, gently folding it all together with a spatula. You’ll notice how the batter thickens slightly with the almond flour but it will still be moist and easy to work with.
Step 5: Bake
Pour the batter into the prepared cake tin and spread it out evenly. Bake for about 40-45 minutes or until the top is golden and a skewer inserted into the center comes out clean. This is where the magic happens. You’ll start to smell that lovely lemon-almond combination and you’ll know it’s nearly ready. I always sneak a peek through the oven window to see how it’s rising.
Step 6: Cool and Serve
Once baked, let the cake cool in the tin for about 10 minutes before removing it. After that, transfer it to a wire rack to cool completely. It’s tempting to dive in while it’s still warm but I find the flavor really deepens as it cools.
What I Learnt
Baking this cake was like a little lesson in patience but in the best way. I realized that simplicity can be absolutely beautiful. Sometimes the most straightforward recipes are the ones that leave the biggest impression. The way the almond flour melds with the lemon juice creates such a soft crumb. it’s nothing like any other cake I’ve made before. I also learned that even though this is a flourless cake, it doesn’t feel dense like other gluten-free cakes often do. The lemon and almond create this perfect balance of texture and flavor that feels both light and indulgent at the same time.
I also discovered that I have an unspoken love affair with almond flour. It gives the cake a richness and moisture that I didn’t realize was missing in other cakes. I’ll definitely be using it more often!
FAQs
Can I Make Nigella’s Almond And Lemon Cake Gluten-free?
Yes! If you swap the plain flour with a gluten-free alternative, like a blend of rice flour or a gluten-free all-purpose flour, you’ll be good to go. The almond flour already adds a great texture, so you won’t miss the gluten at all. I’ve tried it myself, and it works wonderfully! Just be mindful of the baking time, as gluten-free cakes sometimes need a little extra love in the oven.
Can I Use A Different Citrus Fruit Instead Of Lemon?
Definitely! While lemon is the star of the show in Nigella’s recipe, I’ve substituted it with orange or even lime, and it’s turned out just as delightful. If you go with orange, the sweetness pairs beautifully with the almond, creating a richer flavor profile. Just adjust the zest and juice to suit your taste!
How Can I Store Nigella’s Almond And Lemon Cake To Keep It Fresh?
This cake keeps surprisingly well! You can wrap it tightly in plastic wrap and store it in an airtight container at room temperature for about 3 days. If you want it to last longer, try refrigerating it, and it’ll stay fresh for up to a week. I’ve even frozen slices for later, and they thaw perfectly with that zesty almondy goodness still intact!
