Day 5 – Damp Lemon and Almond Cake (page 12) AND Lemon-Syrup Loaf Cake (page 13)
Today I’m doing the double! A few reasons – firstly, the damp lemony cake says ‘wrap well in tin foil and leave for a couple of days’ after baking. Now, we love lemon cake in our home so much there is no way Paul and the kids will let me bake it and then leave it unless they have another sweet treat to distract them. Secondly we are going on an impromptu camping trip so will be forced to leave it alone. Thirdly, it gets the last two cakes in this section DONE!
#1 – Damp Lemon and Almond Cake:
No pics in the book of this, so nothing to compare it against from the outset. The recipe sounded good..ground almonds (yum), lemon (double yum) so I began with high hopes. Another easy to follow recipe..the supermarket only sold ground almonds in packs of 200g not 225g and I was blowed if I was going to spend another £1.50 on 100g only to see the remaining 75g go mouldy in the cupboard….so, my measurements were slightly under the recommended amount. Consistency still looked good though and it smelled lemony and almondy as you’d hope.
Cooked the cake for the hour as Nigella suggests.
I didn’t take her advice however about placing a piece of foil on the top of the cake 30 mins into the cooking time. Think that was a mistake, as the cake is looking pretty dark brown (don’t say burnt, don’t say burnt) around some of the edges. Hmmmmmm.
Tasting will have to wait until we’re back from camping so I’ll update this in a few days!
*Tried this cake this morning. Initial impressions good, but the taste/pleasure sensation was not long lasting! Very dense centre and Paul commented the after taste was a ‘bit like emulsion paint’ not something you really want associated with a piece of deliciousness. Marks out of 10: 3*
#2 – Lemon-Syrup Loaf Cake
Ooooh, oooh high excitement Nigella says this isn’t ‘strictly speaking a plain cake since it has a form of icing‘ yey! some detail, some extra taste. Store cupboard ingredients, easy mixing and a mention of the first item I’ve not heard of before – ‘Bake-O-Glide‘..what is this? Is it American? Is it a wonder spray? A quick Google tells me it is a baking liner sheet, not something thrilling. Think my Lakeland loaf liner will be sufficient.
Into the oven for 45 mins:
Poured the syrup topping on and mmmmmmmmm, looks good. Going to take this one to share with my fellow campers, so will also update how it tastes in a couple of days.
*Scratch a couple of days here, we managed 24 hours camping – deflating airbed + sleep deprived husband = bad combination. We had a heavenly 24 hours though lots of sunshine and beach. Cake got mixed reaction – ranging from 8/10 from Tam and the kids through to 6 from Todd & Laura seasoned Marry Berry Lemon Drizzle fans. Interesting*
On another note, I watched ‘Julie & Julia’ the film last night on lots of people’s recommendations. Thoroughly enjoyed it – although don’t think my life and Nigella’s life coincide at all – I’d like her money but none of her problems 😉
Bakers comment: I’m going to re-try making the Lemon Syrup cake at a later date, adapting it to have both the syrup drizzled over and adding crunchy sugar topping of Mary Berry.
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