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LEMON POUND CAKE SANS SOUR CREAM…my twist to the cake!
one of our favourite 'anytime' cakes…with a tangy, fresh lemon taste and a light crumb. Doesn’t need icing, and is lovely for an evening tea. I've worked on the recipe for a while to find a good substitute for sour cream. This cake always gets me rave reviews.
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A Good Cake for Dessert
Almond-Orange Sponge with Chocolate Ganache Icing the Passionate Baker This is a much loved combination of almonds, orange and chocolate. The flavours get enhanced while the cake is chilled, and this recipe is a sure winner. I have made this a number of times, and have always received compliments. Sponge Preheat oven to 190deg C , reduce to 180deg C after 10 mins of putting the cake in. Greased lined 7-8″tin; A springform cake tin is always better. Eggs – 5 (250gms)Almonds – 100gms (grind in dry grinder with skin; be careful it doesnt get pasty)Flour – 2 tbs ( almonds + flour= half the weight of the eggs i.e.…
