We all love lemon and almonds in our house and I often make this cake as it's simple and doesn't need too many ingredients. The recipe is from Nigella Lawson's 'How to be a domestic goddess'.
It's still winter and the height of citrus season hence this cake made it to my blog even though it's not very Hungarian in origin, probably more Middle Eastern. Must warn you it has a lot of butter in it, but on the bright side it has hardly any flour. In fact I think you could probably substitute it with more ground almonds to make it absolutely gluten free.
You only need one bowl for mixing, it's quick and stays moist and delicious for days. We served it with creme fraiche and the saffron poached pears I posted earlier they pair up really well with almonds.
225g soft unsalted butter
225g caster sugar
50g plain flour
225g ground almonds
half tsp almond extract
grated zest and juice of 2 lemons
Preheat oven to 180C/gas mark 4. Cream together the butter and sugar until almost white. Beat in the eggs one at a time, adding a bit of the flour after each one. When it's all really well mixed, gently fold in the ground almonds, almond extract, lemon zest and juice. Pour the mix into a greased and lined spring form cake tin (21-23cm) and bake for about an hour until firm, cooked through and the testing skewer comes out clean. You may need to cover it with foil halfway through if your oven is too fierce and the top colours too much. When ready, let it cool, take it out of the tin and wrap in tin foil and it will keep for several days. According to Nigella this cake will be best left for a couple of days, but we tried it the next day. Dust it with icing sugar before serving with cream, creme fraiche, berries or whatever takes your fancy.