Pine Nut, Almond and Lemon Cake - this hasn't always worked well in the past, but it was fine this time.
In place of the 250g melted butter, I used 200mls of sunflower oil and an extra 50mls buttermilk; I didn't have 100g of ground almonds, so I used 50g of almonds, 50g polenta and a few drops of almond extract. Apart from these two changes I followed the recipe exactly. It was a really simple recipe to follow - mix the dry ingredients in a bowl, then add the wet ingredients, and the cake was baked in the time given.
So, once again my baking is entering a new phase - FB has quite different tastes to CT - she doesn't really like ginger, prefers me not to bake with nuts other than almonds or hazelnuts, but does like fresh fruit more than CT. Watch this space!