ZESTY WHOLE LEMON CAKE

 

                       

 ZESTY WHOLE LEMON CAKE

 

INGREDIENTS

• 2 MEDIUM THIN-SKINNED LEMONS+
• 1 CUP (220G) CASTER (SUPERFINE) SUGAR 
• ½ CUP (75G) PLAIN (ALL-PURPOSE) FLOUR
• 1½ CUPS (180G) ALMOND MEAL (GROUND ALMONDS)
• 2 TEASPOONS BAKING POWDER
• ¾ CUP (180ML) GRAPESEED OR LIGHT-FLAVOURED EXTRA VIRGIN OLIVE OIL
• 3 EGGS, LIGHTLY WHISKED

LEMON SYRUP

• ⅔ CUP (160ML) LEMON JUICE
• ⅓ CUP (75G) CASTER (SUPERFINE) SUGAR, EXTRA 

METHOD

1. Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly. 
2. Preheat the oven to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with non-stick baking paper. 
3. Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth. 
4. Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer.
5. While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium–low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly. 
6. Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt. Serves 12–14

https://www.donnahay.com.au/recipes/desserts-and-baking/zesty-whole-lemon-cake

I saw the recipe at ITV , April 29,2026

BORSCHT (BEET & CABBAGE SOUP

 

BORSCHT (BEET & CABBAGE SOUP)

Ingredients

4 cups red cabbage thinly sliced

4 medium beets peeled and grated ( I used one beet only)

5 cups vegetable broth or broth of choice

3 bay leaves

3 tablespoons olive oil divided

1 medium onion finely chopped

3 carrots peeled and thinly sliced

2 celery ribs finely chopped

1 red bell pepper finely chopped

3 tablespoons tomato paste

1 teaspoon sea salt

3 medium Yukon potatoes peeled and sliced into bite-sized pieces

4 tablespoons white vinegar or lemon juice

½ teaspoon sugar

3 large garlic cloves pressed

¼ teaspoon black pepper freshly ground

3 tablespoons chopped dill plus more for serving

Plain Greek yogurt for serving (or vegan yogurt)

Crusty loaf of bread we had a French stick

INSTRUCTIONS.

Sauté the Vegetables: Preheat a non-stick skillet on medium heat. Add 2 tablespoons of oil. Once the oil is warm, add the onions, carrots, celery, red pepper, and sauté for 5 minutes.

Add the Beets and Seasoning: Add beets, remaining 1 tablespoon of olive oil, tomato paste, salt and cook for another 3-4 minutes.

Combine with Broth: Transfer sautéed vegetables into the stock pot along with the potatoes. Cover and bring to a boil, then cook on low heat for 20 minutes.

Finish with Flavourings: Turn off the heat. Then add the vinegar, (or Lemon juice) sugar, garlic, and black pepper. Stir and let the borsht sit for 10 minutes to allow flavours to meld into each other. Stir in dill and adjust seasonings to taste. (I occasionally add a little more vinegar).

Serve and Enjoy: Serve with a dollop of plain yogurt, more dill, and a crusty loaf of bread.

This soup stays well in the fridge for up to five days or freeze it in airtight glass containers for up to 3 months.

https://zimmysnook.ca/borscht-beet-cabbage-soup/#ingredients