I have made this cake quite a few times now, and it's one of our favourites. The recipe is taken from Nigel Slater - Dish of the Day.
Ingredients:
200g butter
200g golden caster sugar
100g plain flour
1tsp baking powder
100g ground almonds
4 eggs
1 lemon, zest only
1 tsp thyme leaves
For the topping:
4 tbsp sugar
2 large lemons, juice only
1/2 tsp thyme leaves
Method:
Pre-heat the oven to 160c/325F/Gas 3. Line a 900g tin with baking parchment.
Cream the butter and sugar in a food mixer until pale and fluffy.
In a separate bowl sift together the flour and baking powder then mix with the almonds.
Lightly beat the eggs then fold them into the butter mixture in two or three sessions, beating them in thoroughly each time. If the mixture looks as if it is about to curdle, stir in some of the flour.
Grate the zest from the lemon and mix it with the thyme leaves. Pound the two together with a pestle and stir into the cake mixture.
Gradually mix in the flour, baking powder and almonds.
Spoon the mixture into the tin and bake for 45 mins.
For the topping, dissolve the sugar in the juice of the lemons over a moderate heat and stir in the thyme leaves.
As the cake comes out of the oven, spike the surface with a skewer and spoon over the syrup.
Leave to cool and serve.
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