It's National Baking Week, and to celebrate we're going to make sure we indulge our favourite cakes, pies, breads and crumbles.
We've been busy baking too (what an excuse!).
Here's our recipe for delicious Lemon and Almond Cakes:
250 g Unsalted Butter
60 g Flour (we use Gluten Free)
250 g Ground Almonds
250 g Caster Sugar
Grated zest and juice of 2 lemons (approx 100ml of lemon juice)
50 ml Lemon Juice
150 g Icing Sugar
Preheat oven to 170°C. Grease 6 small bundt tins with melted butter and refrigerate.
Mix together flour and almond and set aside. Cream butter and sugar until pale and fluffy then add eggs, one at a time and beat until combined. Fold in the almonds and flour. Once combined, fold in lemon zest and juice.
Spoon mixture out into bundt tins, then bake for approx 20 min, until golden brown. Leave to cool in the tins for 10 minutes before turning them out onto a wire rack to cool.
To make the icing, combine lemon juice and icing sugar, then spoon over cooled cakes.
Delicious with a dollop of creme fraiche. Enjoy!