A rich and eggy cake with lemon, almonds, and currants!


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Makes about 16 pieces

You will need:
2 1/2 sticks soft butter
1 1/2 cup sugar
8 eggs
grated zest from 1 lemon
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup slivered almonds
1/2 cup dried currants
2 tablespoons sugar

  1. Preheat oven to 350°F.
  2. Beat butter and sugar until light and fluffy.
  3. Separate egg yolks from the whites.
  4. Beat the egg whites until soft peaks.
  5. Mix butter, lemon zest, flour and baking powder until smooth.
  6. Gently fold in the egg whites.
  7. Pour into a 9x13 well buttered baking dish/pan.
  8. Sprinkle with almonds, currants and sugar on top.
  9. Bake until golden and set, about 25 minutes.
  10. Cool on a wire rack before cutting into squares.

TIP:

This cake can be frozen, comes out tasting freshly baked!


A rich and eggy cake with lemon, almonds, and currants!
Photography by Paul "Sweet Paul" Lowe

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