This recipe is based on one from my cousin’s wife’s aunt, which is how the best recipes are often found. I purchased pure almond and lemon extract from Williams and Sonoma, which has now opened in Sydney (yay). If you’re ever in New York go to the flagship Williams and Sonoma store on Columbus Circle, the first time I went there I thought I’d found Cooking Heaven.
The fragrance of almond extract is devine. Whenever its available, always opt for pure extract over essence, as the latter is a chemically manufactured product.
125g unsalted butter, softened
1 cup caster sugar
1 tsp almond extract
1 tsp lemon extract
1 tsp vanilla bean paste
Grated rind of 1 lemon
100g almond meal
1/2 cup self raising flour
Icing sugar, for dusting
1. Grease a 20cm cake tin and line the base with baking paper
2. Pre-heat oven to 180 degrees
3. Using an electric mixer, cream the butter and sugar. Add the extracts, vanilla bean paste, and lemon rind and combine
4. In a separate bowl, beat the eggs for 2-3 minutes. Add to the butter and sugar mixture and combine
5. Fold in the almond meal and flour. Pour mixture into prepared tin.
6. Bake for 25-30 minutes or until a skewer in the centre comes out clean
7. Remove from tin and place on a wire cake rack to cool. Once cool dust with icing sugar and serve