Zesty whole lemon cake
- 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
To serve
- candied citrus (optional) and sweet vanilla bean labne (optional) or plain thick Greek yoghurt
- 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
Cook’s note:
+ Be sure to use medium (not large) thin-skinned lemons for this recipe to avoid a bitter flavour.
Photography Chris Court
© DONNA HAY GROUP
