Sunday, 27 February 2011

Birthday gold

I made myself my birthday lemon cake yesterday, and it's smelling tantalisingly lemony on the table, next to a large bunch of spring flowers from devoted husband. The birthday theme is sunshine yellow, in all senses, and the golden orb is brightening the sky as I write.

I made a couple of changes to the cake, using almonds and gluten free flour, and adding a topping of finely sliced lemon,  ground almonds and sugar. This makes a lovely slightly sticky topping, so I'll need to use a very sharp knife.

Slices will be eaten later today.

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