Amalf-isi Lemon & Almond Cake

One more, then I stop baking for a while. Next week will be busy and the week after I will finally be in Greece again…for work, but still looking very much forward to it, I will do a weekend “add-on”, stay tuned for my next travel report:-)
Ok, back to baking! Remember? I was at the Farmer’s Market and bought those fantastic lemons from Amalfi, so now they needed to be used, else ….
This is a recipe which could also be called: throw into the dough whatever you have left over from former baking/cooking
Me I used
120g sugar, white raw
3 eggs
100g butter
100g grind almonds
2 lemons, zest of 1, juice of 1 for the dough, juice of the 2nd for syrup
Vanilla sugar
125g blanc battu (nature yogurt, cream cheese works too)
1 teaspoon baking powder
170 g flour
2 tablespoons of sweet condensed milk (optional, I just had to finish that one too)
20g powder sugar

Pre-heat the oven to 180c.
Blend the sugar and eggs until creamy, add the soft butter in small pieces, stir until smooth, add lemon zest, juice of 1 lemon, condensed milk, blanc battu, stir again until smooth, add almonds, stir again, add flour, baking powder, vanilla sugar, stir again until smooth. The dough remains moist and fluffy, that’s okay, don’t worry!
Prepare a cake pan of aporox 28cm long, if you use those silicon-wonders, no need to butter it, if you are traditional like me, use baking paper to avoid the cake sticking to the pan.
Pour the dough into the cake pan, shake it softly so that the dough is evenly distributed. With a sharp knife, make a cut lengthwise in the middle of the dough, that will make it look very nice:-)


Bake in oven for 55-60 minutes, use a toothpick to test if the cake is will be, as soon as no more dough sticks to the toothpick.

Mix the lemon juice with the powder sugar and bring it to boil in a small pan, it should end up being a syrup. Then, remove the cake from the oven, let it cool a few minutes. With a toothpick or knife, make holes in the cake and drizzle the syrup into the holes and over the entire cake.
Let it dry in the pan for a few minutes, then remove the cake from the pan and let it cool.
Eat it today or tomorrow or in a few days, this cake remains fresh for quite a while.


Lavender & Lemon Muffins

On the farmer’s market in Nice, I had bought dried lavender and I thought it would be nice to use it for making my own soap or so. Instead, I ended up using it in the kitchen. A few weeks ago, I made Fior di Panna ice cream with lavender. Was that ever yummie…recipe will follow in summer:-)

Yesterday, I found lemons from the Amalfi coast at the farmer’s market in Oerlikon. I could of course not resist.

So today, I tried to make a sweet fusion of lemon and lavender, trying to keep it very simple.

Here’s what I did:
Mix 130g white flour with 2 tbl spoons lavender (dried) a pinch of salt and 1 tea spoon of baking powder
In another bowl, I mixed 150g brown sugar with 1 egg and 40g warm, soft butter. I stired it until it was smooth. From 1/2 lemon I grated the zest and added it to that mixture. As well as the juice of half a lemon. Then I added approx 1dl of cream, could also be buttermilk.
Then, I added the two mixtures together and made a dough, it remains quite moist.
The mix made 8 muffins (regular cups) which I baked for 33mins at 180c.

The other half lemon could be uced as icing, mixing the juice with lots of caster sugar. However, given the fact that it soon is bikini time, I decided to avoid more calories.
The other half is currently being caramelized in the oven at 100c, cut in slices and topped with just a bit of caster sugar. Might be a nice decor for a dessert later in the day…


And the caramelized lemon slices look quite ok too: