Lemon moon cake

Lemon moon cake

By
From
Scandinavian Comfort Food
Serves
8
Photographer
Columbus Leth

Imagine 20 years ago, when shops had stricter laws for opening hours. This cake was for when you decided it was time for some hygge, but all the main shops were closed. So you would go to the corner shop, or gas station, and buy a stale cake in plastic wrap called citronmåne, or “lemon moon”. Police officers and fire fighters in particular are known for sharing this cake in their coffee breaks, because hygge is something we also make time for during working hours. I never cared for this odd factory cake, so I created this recipe for a homemade version instead. It is perfect with a cup of tea on a windy autumn afternoon.

Ingredients

Quantity Ingredient
250g butter, plus extra for greasing
200g almonds, skin on
250g caster sugar
4 eggs
150g plain flour, plus 2 tablespoons
2 teaspoons baking powder
100ml whole milk

For the icing

Quantity Ingredient
100g fromage blanc
100g cream cheese
1 tablespoon finely grated unwaxed lemon zest
2 tablespoons lemon juice
1 tablespoon icing sugar

Method

  1. Preheat the oven to 180°C. Butter a 28-cm round springform cake tin and line the base with baking parchment.
  2. Blitz the almonds, with their skins, in a food processor until ground as finely as possible. You will get far superior results with freshly ground almonds than using ready ground, so do take the trouble and don’t skip this step!
  3. Cream the butter and sugar together using an electric mixer, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Sift the flour and baking powder and mix them into the ground almonds. Fold this mixture into the creamed mixture, using a spatula, and adding enough of the milk to reach a dropping consistency.
  4. Pour the batter into the prepared tin and bake for 1 hour, or until cooked. Leave to cool on a wire rack.
  5. For the icing, mix the fromage blanc, cream cheese, lemon zest and juice. Stir in the icing (confectioners’) sugar until combined. Cut the cooled cake in half to give 2 half moon shapes. Save one half for another time (freezing it is a good idea). Spread the icing over the remaining half moon, and serve with tea.
Tags:
Scandinavian
Danish
Swedish
comfort food
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