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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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The simplicity of this cake gives it a delicious touch. Ingredients:
1 cup granulated sugar |
1 lemon, zest of, grated |
2 eggs |
1/4 teaspoon salt |
1 teaspoon vanilla |
1/2 teaspoon almond extract |
1 cup all-purpose flour |
8 tablespoons melted butter (1/4 lb.) |
1/4 cup sliced almonds |
demerara sugar or sanding sugar |
Directions:
1. Preheat your oven to 350F and butter a 9 seasoned cast iron skillet, or similarly sized cake pan.
2. In a bowl, mix the lemon zest and sugar with your fingers, distributing well. Mix the eggs in one at a time, preferably with a whisk, until well blended. Add salt and the extracts and the flour, and switch to a rubber spatula or spoon to mix. Fold in the melted butter.
3. Scrape the batter into your skillet, smooth and sprinkle with the almonds, then some of the demarara or sanding sugar.
4. Bake for 25 to 30 minutes, until it is golden and looking a bit crispy on the edge.
5. Cool 5 minutes, then loosen the edges and bottom with a knife, or a thin spatula. Serve from the pan. It is moist in the middle-a bit marzipan-ish.
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