Hii! A quick update from my side. Things are kind of busy here. I am working many hours and got back from a yet another short trip (I know, it's a hard knock life). This time to Spain where we visited our newborn niece. Rob and I are absolutely in love with her. She's so sweet and cute and her parents are doing a great job. It's funny how you can be so proud and feel so much love for a little person from the moment you meet. I really hope to one day learn her how to bake a pie, or make delicious smoothies together.
But first, this lemon and almond cake. For you guys. In between work I somehow managed to create a last minute easter recipe for the blog. The batter for this lemon and almond bundt cake comes together very quickly and while it's baking in the oven you've got all the time to make a glaze. I absolutely love it how the lemon comes through in this cake. It matches perfectly with the almonds and the chocolate eggs.
I hope you guys all enjoy your weekend and I'll be back soon with a makers story + a photo post of Copenhagen.
PS: This lovely plate is created by Daisy Cooper. Daisy grew up in rural Scotland which has influenced and still inspires her work. I absolutely adore her ceramics and am so proud to show this piece to you. Find more of her work here.
Lemon almond cake with chocolate eggs
(recipe slightly adapted from What‘s cooking good looking)
1 cup spelt flour
1/2 cup almond flour
3/4 cup coconut sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup extra virgin olive oil
1/2 cup lemon juice
zest of 1 lemon
chocolate eggs (optional)
For the glaze
1 cup confectioners' sugar
1 tbsp lemon juice
1 tbsp plant milk
1 tsp vanilla extract
How to make it:
1. Preheat the oven to 180C/350F. Grease a bundt or rectangular loaf pan.
2. In a large bowl, combine the dry ingredients. Whisk. Make a well and add all of the wet ingredients. Stir until everything is combined. Don't overmix.
3. Pour the batter into the greased pan and place in the oven. Bake for 45 minutes. Check if it's done by inserting a cake tester. The edges should be pulling away from the sides of the pan.
4. Leave to cool for a couple of minutes before removing from the pan. Then transfer it to a wire rack.
5. In the mean time, make your glaze. Pour it over the cake. In about 10 minutes the glaze will harden. Decorate with chocolate eggs, almond flakes, and confectioners' sugar if you will. The cake is best served while still a bit warm. Enjoy lovelies!