Damp Lemon and Almond Cake

Our answer

Nigella's Damp Lemon And Almond Cake (from Domestic Goddess) is a particularly good cake to keep as the ground almonds (almond meal) in the cake make it particularly moist and give it better keeping qualities. Nigella mentions in the introduction to the recipe that this cake is actually better if it is left for a couple of days before eating.

Wrapping the cake in a double layer of foil is a good way to keep it, or a double layer of clingfilm and an airtight tin would also be a good way of storing it. The cake, once wrapped, should also be put in a cool, dry place as a warm, moist environment can encourage the development of mould in moister cakes. After cutting, re-wrap the cake tightly in foil or store it in an airtight container. The cake itself should keep for 7 to 9 days in total. The cake can also be frozen for up to 3 months. Wrap the cake in a double layer of clingfilm and a layer of foil before freezing. To thaw the cake unwrap it and put it on a wire rack, then let it thaw at room temperature for 2-3 hours. Once the cake has thawed, store it as above.