Tue, 28 March 2017
Lemon & Almond Cake
This is a fantastic cake and it makes a delicious option to serve at any dinner party
This Mediterranean inspired recipe is gluten free also so which just adds to the appeal.
INGREDIENTS
10oz/300g ground almonds
7oz/200g sugar
6 eggs-separated
Grated zest of 2 lemons
For the lemon stock syrup:
5oz/150g sugar
4floz/110ml water
1 lemon-cut into thin slices
METHOD
Preheat oven to 180C/350F/Gas Mark 4
Lightly grease and line an 8 inch/20cm deep round cake tin
In a mixing bowl beat the egg yolks with the sugar and lemon zest to a pale light cream, add the ground almonds and mix well. At this stage the mixture will be very stiff but don't worry about that!
Stiffly beat the egg whites until they are meringue like and then beat in half of the egg white mixture into the almond mix to loosen it up. Gently fold the remaining egg white into almond mixture.
Pour into the tin and bake in the oven for approximately 40- 45 minutes until set. A skewer inserted in the centre should come out clean.
Meanwhile make up lemon stock syrup:
Put the sugar, lemon and water into a small saucepan and bring to the boil
When the cake comes out of the oven pour some of the syrup over the top.
Continue to baste or soak the cake with the delicious lemon syrup until all the syrup is used up.
Decorate the cake with some of the remaining lemon slices
