Another star recipe from baking goddess Nigella Lawson. Sorry this in grams because I used an English cookbook. On the up side, if you have a kitchen scale, it's actually really easy to use grams. Put your bowl on the scale, zero it out, and weigh each ingredient as you add it! Easy peasy.
Almond Lemon Cake
Adapted from Nigella's great cookbook Kitchen
200 grams unsalted butter, softened
200 grams sugar, preferably caster (superfine)
200 grams ground almonds
100 grams cornmeal
2 teaspoons baking powder
3 large eggs
zest and juice of 2 lemon
125 grams confectioners sugar
Preheat the oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan.
In a large bowl, cream the butter and sugar until pale and fluffy - either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
Whisk together the ground almond, cornmeal nd baking powder in a medium bowl, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating continuously.
Finally, beat in the lemon zest and pour the mixture into your prepared pan. Bake in the oven for about 35 minutes. You can tell when the cake is done when the sides of the cake begin to shrink away from the sides of the tin. A tester will come out with moist crumbs.
While the cake is baking make the syrup. Bring the lemon juice and confectioners sugar just barely to a boil in a small saucepan. Turn off the heat and stir until the sugar dissolves.
Once the cake is out of the oven, prick the top of it all over with a toothpick, then pour the warm syrup over it, and leave to cool completely on a wire rack before taking it out of the pan.