I've been eating lots and lots of fruit and berries lately: nectarines, bananas, apricots, honey melons and strawberries of course. (Hmm, somehow that sounds much better than telling you that I'd been eating lots and lots of chocolate! :)) Actually I'm quite proud to say that fruit and berries have been my chocolate these past weeks.
I have also been baking quite a lot using both berries and different fruit as incredients. Yesterday I came across these really beautiful lemons and absolutely wanted to bake something using them. I googled various lemon cake/pie/tart recipes. Lemon shaker pie looked really interesting, but I did not want to wait overnight to be able to bake my cake. I also loved Lemony French Cake recipe posted by "have cake, will travel!", but in the end I decided to use my own recipe. Maybe you remember the Sunshine Cake? This is the somewhat larger lemon version:
2 dl brown cane sugar
2 teaspoons vanillin sugar
200 g unsalted butter
2 dl sliced almonds or almond flour
4 dl wheat flour
1-2 tablespoons crated lemon zest
1,5-2 lemons peeled & sliced
2 tablespoons lemon juice or water
some breadcrumbs for the tin
1. Preheat the oven to 175 Centigrade.
2. In a mortar crush the almond slices into small crumbs. (You may also use a blender, or simply use almond flour.)
2. In a bowl beat the eggs until pale and frothy.
3. Add the sugars and continue beating.
4. Add the butter in little pieces and beat until dissolved into the egg-sugar mix.
5. Add the crushed almond slices, flour, lemon zest and lemon juice and mix.
6. Use a large cake tin with a central hole. Butter the tin and cover its insides with breadcrumbs.
7. Place thin, round slices of lemon all around that side of the tin that will be the outer side of the finished cake. The lemon slices will partly caramelize and partly form flowerlike decorative motives into the cake, plus they will add extra moisture and taste.
8. Pour the batter into the tin.
9. Bake in the middle of the oven in 175 C until a toothpick pressed into the cake comes out clean. (About 45 minutes.)
10. Let cool before removing from the tin.
Take notice that this cake is very lemony. :) I happen to like lemons. If you prefer a milder taste, use only 1 tablespoon of lemon zest and water instead of lemon juice. You may also consider leaving out the lemon slices. But if you, like I, like the taste of lemon, then this really is the cake to bake!