I had friends over on Sunday afternoon and because I had promised to produce a cake for tea, I got off my butt and started baking again. I baked one on Sunday, a second yesterday, and one more today.
I've made this Lemon Yogurt Cake again and again for almost a decade. Usually I use blanched almond flour that is readily available in the local supermarket. Today I'm using unblanched Australian Almond Meal for the first time. It's not as fine and I do like the reddish tone that the almond skin brings to the cake. "Grainy," my mum commented after her first bite. "Rustic," I decided.
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| Australian Almond Meal |
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