|I have a re-kindled love of orchids|
Today is the 1st Day of Spring. It’s also the Celebration of Naw-Ruz, the Bahai New Year and the end of the Bahai Fast.
Yes, we are Bahai, hence my infrequent posts on food. I cooked very little during the Fast.
|On the left, granulated sugar, on the right that granulated sugar has been blended into superfine sugar|
Still here’s a sweet that makes me think of all the warmth you find in a spring-kissed day like the one we had today. This treat is warm, sunny, sweet, and utterly delightful.
PIGNOLI and ALMOND CAKE inspired by LTH Forum's thread here adapted from Rose Gray and Ruth Rogers of River Cafe across the pond!
· , softened
Preheat oven to 350.
Use the butter left on the wrapper to grease a loaf pan. Line the greased loaf pan with parchment.
Use a microplane to grate the lemon peel. Juice one of the lemons. Chop 3 tablespoons of pine nuts.
Beat the butter and sugar with the vanilla extract until light and fluffy, then stir in the eggs one at a time. Fold in the flour, ground almonds, and chopped pine nuts. Add lemon juice and stir in the lemon peel.
Mix the remaining, unchopped, pine nuts with the salt. Spoon the batter into the pan, sprinkle with the salted pine nuts and bake in the oven for 70 minutes. The cake is ready when a skewer comes out clean. Leave to cool in the pan.
The Meyer Lemons really are a kiss of spring, it makes a significant difference to the cake to use them.