In Provence, France, there is a well-celebrated tradition: the 13 Desserts of Noël. Most families will feature this spread of desserts for the Christmas Day meal. The desserts include nuts, fruit, nougat, jams and, of course cake! One thing we love about French cakes is that they are often not overly sweetened. A good, home-baked French cake can feature just a touch of sweetness, a lovely shell and yielding, soft bounty on the inside. The simple recipe we want to share today is just that.
LEMON ALMOND CAKE
2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
2 ounces almonds
1/2 cup of butter
In a small saucepan over very low heat, melt the butter.
Clean the lemon and brush it if it has been treated, zest the lemon, peel it raw.
Remove the membranes and pits from the quarters, save the flesh cut into small cubes and the juice.
Cut the almonds in half and put them aside.
In a bowl, mix the flour and baking powder.
In another bowl, beat the eggs then add the sugar, whisk together until a frothy mixture is obtained, incorporate it into the flour using a fork.
Add the melted butter and whisk until smooth, lump-free.
Add and mix the lemon flesh, the zest, the lemon juice and the chopped almonds.
Pour the resulting batter into a cake tin (greased).
Place the cake in the oven at 325 F or ~50 minutes, covering with aluminum foil as soon as it darkens.
Just the right amount of lemony flavor!