Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...
Tischkunst von 16.03.2011 kann unten gesehen werden. more...
Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...
Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.
This is an intensely juicy and moist cake. The idea of pouring over the lemon juice at the end comes from Nigel Slater - in fact, this whole recipe is adapted from one of his. It is quite tart, so increase the sugar by up to 50% if you have a sweet tooth.
125g sugar - golden or brown sugar is best
3 large eggs
50g plain flour
150g ground almonds
zest and juice of 1 lemon
Preheat the oven to 190°C.
Line a cake tin of around 20cm diameter with baking parchment. If you don't have a spring-loaded cake tin with removable base, you might like to follow the instructions given at the foot of this recipe to help you lift the cake out when it is cooked.
Cream the butter and sugar together until fluffy. It's easiest to do this in a food mixer or with an electric whisk. With the mixer running, add the eggs one at a time, along with a third of the flour for each one.
Add the almonds and the lemon zest, fold into the mix, then spoon it into the cake tin. Bake for about 45 minutes until a skewer comes out clean. Be aware that it will not rise very much - it is not supposed to.
When the cake is satisfactorily cooked, remove from the oven, pierce it in several places with your skewer and pour over the lemon juice. Leave to cool in the tin.
It's good served alone, or served with a dollop of plain yoghurt or crème fraîche or accompanied by strawberries. If you want to ice it, mix the icing sugar with lemon juice rather than water.