Cooking in time of Lockdown 2020 - Nr 1 Cake

A fantastic and very easy cake to make you smile!

LEMON, HONEY AND ALMOND CAKE

3 Organic Free Range Eggs

200g Runny Honey

Zest and juice of 1 Organic Unwaxed Lemon

175g Unsalted Butter, melted

70g Unsalted, shelled Pistachios, roughly blitzed in a blender

220g Ground Almonds

60g Plain Flour

2 tsp Baking Powder

Pinch of Sea Salt Flakes

ICING

100g Icing Sugar

Zest and Juice of 1 lemon, preferably Unwaxed Organic

A handful unsalted pistachios, roughly chopped

Set Oven to 170c                                                            

Grease and line a 20cm springform cake tin

Whisk together the eggs and honey until thoroughly combined, add the grated lemon zest and juice followed by the melted butter.

Combine all dry ingredients then carefully fold into the lemony mixture until smooth. Pour batter into the prepared tin and bake for 45 - 60 minutes, until a skewer inserted into the centre comes out clean. Check occasionally during cooking- if cake is browning too quickly, cover it with baking parchment or foil.

Cool completely on a wire cooling rack

For the icing, dissolve the sugar in the lemon juice and spread over the cooled cake, scatter with the roughly chopped pistachios and lemon zest.

This cake keeps really well (if you can resist eating it all at once!) in an airtight container 

ENJOY!

 Recipe: Liselotte Forslin  Photo: Ulrika Ekblom www.ulrikaekblom.se