TDF! This was soooo goooood! I used parchment paper and didn't have any trouble with the cake coming out in one piece. Like Leggy Peggy, I love that the whole lemon was used up. In most cases, when a recipe calls for just a little zest, I just add it from the whole lemon. Love the taste of lemon! Thnx for sharing your recipe, Shuzbud. Made for the Voracious Vagabonds on ZWT 6.
This cake tastes wonderful but I wasn't quite sure when to take it out of the pan. I think I made the mistake of adding the syrup while it was still in the pan and then tried to remove it. Some of it stuck so It didn't look very pretty. Next time I will either leave it in the pan to serve, or remove it from the pan, then add the syrup. I might also use a parchment circle to keep it from sticking. The texture was really nice, kind of custardy from the eggs but with a heavier texture coming from the ground almonds. Even though there was no butter, it kind of had a nice buttery taste! Made for ZWT6 by an Unruly Under the INfluence. ZINGO
This creates a totally yummy cake. Made exactly as written. Loved the spice influence. I especially appreciate the fact that both the zest and the juice get used in this recipe. In future, I might cut back to 1/3 cup of sugar in the syrup. So delicious. Thanks for posting.
First off, I am not much of a baker. I was a bit worried that there was no flour in this cake, but it turned out very tasty! I used some sourdough breadcrumbs that I had made up about a week ago. The zest was very flavorful. And the syrup reminds me of how my Mom makes her rum cake. poking holes in the cake. I wonder how well the leftovers will freeze? Thanks for posting Shuzbud. Made for Zingo, ZWT 6.