Baked

I hope you had a great weekend. Were you mothers out there, treated like queens? We had a quiet one around here, filled with a little work and a short baking session. Made a cake for my mom. Super simple and delicious.

Lemon Almond Cake with Coconut - makes one 8 inch cake

1 cup almond meal

1/2 cup sweet rice flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup packed brown sugar

4 eggs + one egg white

4 oz. unsalted butter, softened

1/2 cup buttermilk

2 tablespoons fresh lemon juice

Zest of one large lemon

1/2 teaspoon vanilla

Unsweetened coconut for top of cake

Lemon Glaze:

1/2 cup icing sugar

1 tablespoon fresh lemon juice

To make the glaze: in a small bowl, mix together the icing sugar and lemon juice. 

Preheat oven to 350f/180c. Grease and line the bottom of an 8 inch cake pan with parchment paper and set aside. 

In a large bowl, whisk together almond meal, rice flour, baking soda, baking powder and sugar. With an electric mixer, beat the eggs in another large bowl, until foamy. Add the buttermilk and butter, and beat until combined. 

Beat in the lemon juice, zest and vanilla. Add the flour mixture, a little at a time, and beat for about 2 minutes. 

Pour batter into cake pan and bake for 35-40 minutes, or until a skewer, inserted in centre, comes out clean. Cool on a wire rack. Once cooled, carefully invert cake onto a cake plate or stand. Top with a thin coat of lemon glaze and sprinkle with unsweetened coconut.  

Have a great day! Back on Wednesday.

janis

Baked on Monday - Lemon Hazelnut Loaf

Hope a lovely weekend was had by all. I just got back from a very quick trip to Toronto. I'd been nominated for a couple of National Magazine Awards for stories I shot for Style At Home. My decision to go was at the last minute. Didn't win, but it was so much fun....and it really was nice just to be nominated. I think I'm finally sober now ;)

I woke up craving this delicious lemon hazelnut loaf. It's baking as I type. Instead of making one loaf, I've used mini pans to make six of them. Looks way cuter as well!

Lemon Hazelnut Loaf (or loaves!)

makes one large loaf or six small

125g butter, softened

1 cup berry sugar (a.k.a. caster or super fine)

plus 1/4 cup extra sugar (for lemon syrup)

2 eggs

1 1/2 cups flour

1/2 tsp salt

1/2 cup milk

1/4 chopped hazelnuts

Grated rind and juice of a large lemon (or 2 small lemons)

Preheat oven to 350f/180c. Grease one large loaf tin or six small tins.

Cream butter well, then add sugar and beat again. Add eggs one at a time, beating well after each addition. Add sifted flour and salt, and milk, alternatively. Add hazelnuts and lemon rind. Pour batter into one large tin or divide evenly into six small tins. If using large tin bake for about 40-45 minutes. Bake 25 minutes if using small tins. 

For lemon syrup, combine lemon juice and remaining sugar in a small saucepan. Stir over low heat until sugar is dissolved.  Pour syrup over loaf while still hot. Let cool in tin. Enjoy!!