Fudgy Lemon Almond Torte
By Lisa Starr
Ingredients:
CAKE
1 cup ground almonds/almond flour
1 cup plain flour
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
2 teaspoons 5% vinegar
3/4 cup sugar
1 cup milk or soy milk
1/2 cup olive/canola oil
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest*
1 teaspoon vanilla/almond essence
SYRUP
1/4 cup sugar
3 tablespoons lemon juice
GARNISH
Powdered sugar
1 tablespoon lemon juice
Flaked, toasted almonds
* Lemon zest is important as it contains far more flavor than lemon juice which mainly delivers acid.
Directions:
1: Stir cake ingredients together in a deep bowl until combined, adding the bicarbonate of soda and vinegar last as it causes the mixture to froth up, then pour into a greased, 22 cm round tin, and bake at 180 C for approximately 45 minutes.
2: Meanwhile prepare the syrup by simmering sugar and lemon juice together till slightly thickened - you can also do this in the microwave - and pour or brush over warm cake.
3: Wait till the cake is completely cold then mix a little powdered sugar and lemon juice till thickened - start by only adding 2 teaspoons of juice as you don't want it too clear and runny - and drizzle over the entire cake. Decorate with toasted almond flakes.
COOK'S NOTES: This can be made with only flour but the combination of flour and ground almonds is more moist and delicious. You can replace all the lemon with orange juice and zest for an orange version. The batter will froth slightly when you mix it - a combination of the bicarbonate of soda and acid - so be sure to use a deep-enough bowl and baking pan. This recipe does not contain eggs so don't worry that these were omitted from the ingredients list. The vinegar is just your everyday, plain vinegar. Cake is deliciously moist and dense and it makes a wonderful dessert cake.
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