Delicious almond and lemon flavours merge beautifully in this soft and fluffy poke cake.
I’m onto a winner here. I had never heard of poke cake until I started Sugar Salt Magic but when I did, I was intrigued. A poke cake starts with, well cake of course, and only an inch or so thick. When it finishes baking, you poke holes all over it and while it’s still warm, pour over some kind of glaze / frosting / gooey thick, oozy syrup, then top it off with some tasty buttercream / ganache / meringue frosting. Take your pick. Seriously, there are a myriad of possibilities. I’m not going to do the math, because quite frankly, it’ll just make my brain hurt.
Side note, I learnt how to use myriad in a sentence. Yay for me! Learning something new every day. Now I can put that confusion over “Is it a myriad or just myriad?” to rest. Am I the only one who has always been confused by that word and never worked out how it should actually be used? Instead, skirting around it and finding any other adjective possible to avoid the dreaded ‘myriad’? Surely not. Well, case solved. You can use either. Are you for real????? All this time and I could have used either! If only I’d known. All those lost opportunities to use a word that it seems everyone around me can comfortably use without a second thought. OK, I feel better now. Thank you for listening 🙂
Back to Almond and Lemon Poke Cake. Let me tell you, if you want an easy, delicious go to afternoon tea cake, then this is it. The sky’s the absolute limit. So, what’s your favourite flavour, what’s your favourite colour and what’s your favourite sauce? You can put it all together in one fabulous little poke cake. Actually, it’s a big cake because this recipe makes a sheet cake about 25cm x 40cm (otherwise known as 24 mouthwatering lemony, almondy slices). You can thank me later 🙂
So you can’t see the poke holes with the lemon glaze oozing down in the photos but I promise they are there. See?
My poke cake recipe uses a combination of almond extract and sliced almonds for topping, but strangely I didn’t add any almond meal / almond flour to the cake batter. It doesn’t need it, though. The extract and crunchy almonds on top do the trick perfectly.
The cake batter is a vanilla and almond combination. See all those lovely little black dots in the cake above. I normally use Queen vanilla paste but for this one I found this gorgeous little jar of black gold in my favourite deli! A bit pricey but wow, this stuff is intense. Neither of these companies know I exist by the way, I just thought it may be helpful for you to know what I use.
The lemon comes in 2 forms –
- The glaze that tops the cake when it is straight out of the oven and
- Zest in the creamy frosting.
Now let’s talk about this frosting. This is my most favourite EVER frosting. Ermine frosting. AKA flour buttercream, cooked milk frosting or boiled milk frosting. Whatever you want to call it, you must make it. It’s the creamiest, silkiest frosting. Like fluffy clouds of frosting. It’s not as sickly sweet as traditional buttercream either so no sugar comas here. That’s because it uses a cooked milk and flour paste as a base along with the butter. Just hang in there. Give it a try. I promise you’ll understand once you taste it. I plan to do a post just on Ermine frosting in the near future and you can see me banging on about it more here in my Chocolate Raspberry Cupcakes and here in my Cookies & Cream Cupcakes. Good stuff.
Anyway, who wants the recipe? Please read on. Also, I’d love to hear what your favourite flavour combinations are. Maybe I could set myself a little challenge to test as many of the flavour combinations you all provide (now be sensible, please 🙂 ) and then post the results. Sounds fun.