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
- 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.
- Preheat the oven
to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with
non-stick baking paper.
- 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.
- 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.
- 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.
- 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
No comments:
Post a Comment