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Nigella Lemon and Almond Cake

Nigella Lemon and Almond Cake
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This lemon and almond cake is tender, richly aromatic, and intensely citrus-forward, with the natural moisture of ground almonds keeping the crumb soft for days. Finished on the stovetop with a gentle covered bake, it develops a delicate golden exterior and a plush interior that tastes even better after a short rest.

Ingredients

Scale
  • 1 tbsp unsalted butter, softened, for greasing the pan
  • 2 medium lemons
  • 1 cup almond flour, finely ground
  • 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 6 tbsp unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 tsp almond extract
  • 2 tbsp whole milk
  • 2 tbsp sliced almonds
  • 1 tbsp granulated sugar, for finishing

Instructions

  1. Lightly grease an 8-inch heavy-bottomed skillet or deep nonstick sauté pan with 1 tablespoon of softened butter, making sure to coat the base and the lower sides evenly so the cake releases cleanly. Fit the pan with a tight lid; if the lid has a steam vent, plug it loosely with a small piece of foil so excess heat stays trapped and the cake bakes gently rather than drying out.
  2. Finely grate the zest from both lemons into a small bowl, taking only the yellow outer skin and avoiding the bitter white pith. Juice 1 lemon and measure 2 tablespoons of juice for the batter; reserve the second lemon for serving or another use, because adding too much juice will loosen the batter and slow the stovetop bake.
  3. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and fine sea salt for 30 seconds until no lumps remain. This dry mix needs to be evenly combined before it meets the butter mixture, because almond flour can clump and create dense pockets if rushed.
  4. In a separate mixing bowl, beat the 6 tablespoons softened butter with the 1/2 cup granulated sugar using a wooden spoon or hand mixer until the mixture looks lighter in color and slightly fluffy, about 2 to 3 minutes. Proper creaming is important here because there is very little wheat flour; the trapped air helps the cake lift and keeps it from turning heavy.
  5. Beat in the eggs one at a time, mixing well after each addition until fully absorbed and smooth. Add the lemon zest, 2 tablespoons lemon juice, and almond extract, then mix just until combined; if the batter looks slightly curdled at this point, that is normal and it will smooth out once the dry ingredients are added.
  6. Fold the dry ingredients into the butter mixture in two additions using a spatula, scraping the bowl well so no streaks remain. Stir in the 2 tablespoons whole milk just until the batter is thick but spreadable; avoid overmixing, because too much agitation can make the cake tight instead of tender.
  7. Scrape the batter into the prepared skillet and smooth the top with a small offset spatula or the back of a spoon. Scatter the sliced almonds evenly over the surface and sprinkle with the remaining 1 tablespoon granulated sugar, which helps form a lightly crisp, fragrant top.
  8. Set the skillet over the lowest possible heat on the stovetop and cover tightly with the lid. Cook for 30 to 40 minutes, checking briefly after 25 minutes; the cake is ready when the top looks set and matte rather than wet, the edges begin to pull slightly from the pan, and a skewer inserted in the center comes out with a few moist crumbs but no raw batter.
  9. If the underside is coloring too quickly or you smell strong browning before the center is set, slide the pan onto a heat diffuser or move it to a smaller burner on low heat. Stovetop cakes cook by trapped ambient heat, so steady gentleness matters more than speed; a pan that gets too hot will scorch the base before the middle finishes.
  10. Once cooked, remove the skillet from the heat and leave the cake covered for 5 minutes so the residual steam finishes the center softly and prevents collapse. Then uncover and let it rest another 10 minutes before loosening the edge with a thin spatula; this resting time allows the almond-rich crumb to firm up for cleaner slices.
  11. Serve warm or at room temperature, cut into 4 wedges. For a brighter finish, offer extra lemon wedges alongside so each portion can be lightly squeezed just before eating, which sharpens the sweetness and enhances the almond aroma.
  12. If you prefer an oven method, bake the same batter in a greased 8-inch cake pan at 350°F / 177°C for 22 to 28 minutes until the top is lightly golden and a tester comes out clean. Let it cool for 15 minutes before unmolding so the delicate crumb does not break.

Notes

Store the cooled cake tightly covered at room temperature for up to 1 day or refrigerate for up to 4 days. Freeze individual slices or the whole cake, well wrapped, for up to 2 months. To serve warm, reheat slices in a 300°F / 149°C oven for 8 to 10 minutes, or warm gently in a covered skillet over low heat for 3 to 4 minutes; avoid microwaving too long, which can make the almond crumb greasy and rubbery.

Nutrition

Keywords: Nigella lemon almond cake, lemon almond cake, stovetop cake, flourless almond cake, citrus cake, gluten-free style cake, skillet cake

Find it online: https://chefnigellarecipes.uk/nigella-lemon-and-almond-cake/