Added a little salt (1/4t) and it was perfect. Served with raspberries and a little whipped cream…my guests devoured it.

II made this cake using ground almonds as Nigella says in the video for this recipe, and it turned out gritty and TERRIBLE! We threw it out! The lemon flavor had great potential but the texture was horrible!

I made this last night for a dinner party and it turned out just as described and looked exactly like the cake in the video. I followed the directions and my cake was moist and absorbed the syrup right up. I also used Bob's Red Mill almond flour and I substituted with Meyer's lemons. It was a hit with the guests. I served some blackberries on the side too, yum!

I made this receipe as well. The batter was so dry it would not pour. I added almost a cup of water and the results are fine.

I had planned to serve this for TGiving... thank heavens I tried it first. It was very disappointing. Martha described it as "custardy" on the show. NO. The basic cake was like dry, coarse cornbread in texture, and the almond flour (I used Bob's Redmill) did not absorb the syrup, making it somehow simultaneously dry, crumbly and soggy with syrup puddles. Where was the salt? Not even salted butter to help balance the excess sugar.