Hello, I'm Julia Busuttil Nishimura
and today I'm going to be showing you
how to make my super simple lemon almond cake.
And since we're in spring now
I'm pairing it with some beautiful roasted strawberries.
It's super simple.
First we're gonna put in 150 grams of caster sugar
into the bowl.
And instead of just zesting the lemons in
and mixing and going like that,
we're gonna zest them into the sugar.
We're just gonna zest that all in.
And when you're zesting,
you don't wanna get any of the white pith.
So you just wanna zest
and keep turning the lemon
because the white pith is what is going to make it bitter,
whereas the lemon, the actual lemon zest,
the yellow part, is really nice and fragrant.
So got all of that beautiful zest in there.
And what we're going to do
is we're literally going to rub the sugar
or the lemon zest into the sugar.
Smells incredible.
So now that the lemon zest has been rubbed into the sugar,
we're going to add our three eggs.
We are just gonna crack them straight in
One,
two
and three.
And mix it until it is nice
and incorporated.
Let's see, there
it's nicely mixed together.
We're gonna add in the natural yogurt
and the yoghurt keeps the cake really nice and moist.
Also gonna add in the 150ml of olive oil.
This is extra virgin olive oil,
so just keep mixing.
So now that the olive oil is all mixed in,
we're going to add in
a little bit of vanilla paste.
You can use just vanilla essence,
or if you've got vanilla beans, you can do that too.
And we're also going to zest, sorry,
juice the lemons, so we've got the two lemons
that we used the zest of.
Just going to juice those in.
All right, perfect.
So we've got our beautiful almond meal.
We've got the polenta.
We'll stream that in.
And last but not least, the self-rising flour.
You can absolutely sift it in if you want to,
but I'm just going to pour it in now.
Just, we wanna really not overmix it
at this stage to not overworkthe gluten.
Just enough so that there are no real big lumps.
And then it just kind of comes together.
So I've got my tin here, it's a 23-centimetre tin.
So, we are just gonna pour the batter in.
All righty, and ready to bake
and we'll come back
and do the strawberries
and then we can eat.
And I've got 250 grams of beautiful strawberries.
Pop them in a really small baking tray.
You don't want too much space around them
because then it will kind of just burn.
You want to kind of keep all of that liquid.
So we're just going to put
another little bit of vanilla in there.
We've got a tablespoon of caster sugar,
we're going to, I will zest at first, actually.
So just half a lemon,
and squeeze out some juice.
And these are just gonna bake
and then we are ready to eat our cake.
So our cake has baked really beautifully.
I've just transferred it to a plate, a cake stand, dusted it
with icing sugar.
And we've got our beautiful strawberries here,
which have all of that lovely juice.
You can kind of see it's really nice
and syrupy, that's gonna go alongside the cake.
This is a perfect kind of afternoon tea cake.
So beautiful.
So it goes onto our plate.
I'm going to put a little bit of yoghurt on the side
and finish off with some of the strawberries.
And there you have it, my simple lemon almond cake
with roasted strawberries
and yoghurt.