This book just keeps on giving! I love Dorie Greenspan and I love her simple approach to baking and the excellent results that her recipes yield. So I’m going to admit, I was freaking out about the Pistachio Coconut Cream Pie I made the other day because I knew it wasn’t going to come out of the pie plate and I had guests coming for dessert and wanted a back up and quick! Only an hour to spare and I spot this recipe and figure that it would work okay if I substitute gluten free flour for the plain flour in the recipe. And from start to finish it was done in 30 minutes…
The cake batter comes together quickly, you mix sugar with lemon zest, then add eggs, salt, vanilla and almond extracts. Then you fold in the flour and the melted butter.
Line a cake pan with baking paper and spray with nonstick cooking spray. Pour the batter in then sprinkle flaked almonds and a tablespoon of sugar on top. This cooked in my oven in 20 minutes.
I unmolded it and left it on the baking paper on a chopping board and just brought plates and a cake server to the table for people to help themselves. A nice homey looking cake and EVERYONE was so impressed with it. These sorts of recipes put day long processes to make a nice dessert to shame. 30 minutes. I’m still shaking my head. This is definitely a keep in your back pocket recipe.