Spanish lemon almond cake

Today is my birthday. I think a cake post is in order. I wanted to reference the sights and flavours of Majorca, particularly the citrus. As I have already baked some orange cakes in January I chose lemon this time.

Before we go on to the recipe I want to remind my readers why I am writing this blog. This year I am raising money for the Juvenile Diabetes Research Foundation (JDRF). JDRF funds research to find a cure for Type 1 diabetes. In 2019 I am planning to run a half marathon every month. The next one is on 23rd March in Buckinghamshire. 

This blog is a fun way to raise awareness and point you all in the direction of my fundraising page! It also means I can shamelessly research cake recipes, bake cakes and eat cake.

All over Majorca we saw almond, olive, orange and lemon trees. Today’s cake has almonds, lemons and olive oil.

I looked at a few recipes for this type of cake, and there are a lot out there. I have in the past made some lovely flourless citrus cakes, using just ground almonds. Indeed my actual birthday cake today – made by my very talented sister – was a delicious clementine almond cake. But I wanted to make individual cakes and I thought they might come out a bit too heavy and rich with just almonds. The one I used from this website dedicated to Spanish food was just right, using all the particular ingredients I wanted to include.

I followed the recipe exactly. The only difference was making small cakes, or buns, instead of a full size version. They needed about 20-25 minutes in the oven. (I can highly recommend silicone cake cups as in the above photo. Those ones came from IKEA.) The result? Beautifully soft and fluffy, lemony cakes with a subtle olive oil taste. I will definitely make these again.

Thank you for reading. Many thanks to all who have donated via my Virgin Money Giving Page already, or via Facebook.

I have had a great birthday (yes I did go for a 10k run in the rain!) with yummy cake (not made by me!). Thanks for all your good wishes. 🙂