Warm blondie cake by Nigella

We tested them and gave them more than our seal of approval. This blondie cake from Nigella Lawson’s latest book is gooey, with a crispy top. The fresh raspberries and crème fraîche on the side finish it off perfectly.

Nigella writes about the recipe in her book: “When I was on the judging panel of MasterChef Australia in 2016, one of the contestants, Chloe Bowles, made a batch of wonderful gluten-free blondies. She was kind enough to give me the recipe (I wouldn’t have left the country without it). I’ve put my own spin on it and turned it into a warm, moist cake that you eat with a dollop of tangy crème fraîche and a handful of tart raspberries. The extreme sweetness of the cake needs some counterbalance.

Of course, you can also make traditional blondie squares. In that case, I would leave the cake in the oven for another 5 minutes, loosely covered with aluminum foil. Then let it cool completely and place it in the refrigerator before cutting it into squares.”

Method
Preheat the oven to 170 degrees (150 degrees for a convection oven) and lightly grease the baking pan (a square baking pan or oven dish of approximately 23 centimeters). Melt the butter and chocolate very slowly in a heavy-based saucepan. Keep the heat really low and be patient. Don’t stir; just lift the pan occasionally and swirl it around. Once a lumpy paste has formed in a buttery liquid (how appetizing does that sound?), remove it from the heat and gently stir in the sugar and ginger. Everything should meld into a glossy toffee.

Let the paste cool off the heat for 10 minutes. Don’t panic if the butter and chocolate separate while standing: everything will come together when you add the eggs. Stir in the eggs and keep stirring until they have been completely incorporated. Add the chopped walnuts and almond flour and gently stir again. Pour everything into the baking pan and bake for 35 to 40 minutes, until the top is golden brown, the edges are crisp and come away from the sides of the pan.

The cake should feel somewhat squishy beneath its just-set top. A skewer won’t come out completely clean, but it should have some moist crumbs clinging to it. Let the cake cool for 30 to 40 minutes before slicing. Serve it with crème fraîche and raspberries.

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Nigella Lawson
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