Something sweet to brighten up any occasion.
In the last 5 years or so that I bake it, I played around with it. The cake recipe is a good base for a wonderful wheat free cake. Substitute the cake flour with rice, potato or any other flour that you enjoy baking with. Do remember the lighter, whiter and finer the flour is the lighter the cake. And like with most deserts and sweets, play around with the ingredient. If lemons are not your thing use oranges or manolas and flavor the cooking water with whole spices of your choice.
375ml castor sugar
300g almond flour
100ml plain flour
5ml baking powder
Place lemons in a small pot and cover with water.
Bring to a boil and simmer for 40-60 min, till tender.
Strain and cool down.
Cut lemons into chunky pieces, discard pips.
Place it in a food processor with 125ml/1/2 cup of the sugar and puree till smooth.
Whisk the eggs and the rest of the sugar together till thick and creamy.
Mix dry ingredients and fold into the egg mixture with a metal spoon
Fold the lemon in, pour mixture into a greased and lined spring form cake tin.
Bake at 180Cfor about an hour, test with cake tester to see if it’s done.
This delicious creation can be served at any time of the day or as a desert after a cozy winter dinner.
Place slices of cake on a plate with a dollop of mascarpone/ crème fraishe/ yoghurt and garnish with fresh berries or grilled fruit.