Almond, Lemon and Coriander Cake

This recipe is taken from Café Cakes by Sue Zydenbos and Belinda Jeursen and is one of the many exciting recipes in it.  

Cake
Sugar - 250 grams
Unsalted Butter - 150 grams
Eggs - 200 grams (4 eggs)
Flour - 220 grams
Baking powder - 14 grams
Ground Coriander - 4 grams
Cardamom - 1 gram
Lemons - 2 medium size finely grated
Ground Almonds - 300 grams
Water - 150 mls

Topping      
Sliced Almonds - 100 grams
Icing sugar - 80 grams

Method

1. Preheat oven to 180ºC, grease and line 24cm springform tin with baking paper
2. Softened butter then combine with eggs and sugar until all combined
3. Add flour, spices, baking powder and zest. Mix until combined
4. Add water and ground almonds and mix for 1 minute.
5. Pour into tin. Bake for 25 minutes, remove from oven gently
6. Sprinkle topping over cake and return to oven, bake for further 15 minutes, test centre of cake with skewer
7. Leave to cool in the tin.