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Lemon and Almond Cake

Serves:

Duration:

Difficulty: Easy

Ingredients

The Cake:

  • 10oz/300g ground almonds
  • 7oz/200g sugar
  • 6 eggs-separated
  • Grated zest of 2 lemons
Lemon Stock Syrup:
  • 5oz/150g sugar
  • 4floz/110ml water
  • 1 lemon-cut into thin slices

Dough:

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.

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

Ingredients

The Cake:

  • 10oz/300g ground almonds
  • 7oz/200g sugar
  • 6 eggs-separated
  • Grated zest of 2 lemons
Lemon Stock Syrup:
  • 5oz/150g sugar
  • 4floz/110ml water
  • 1 lemon-cut into thin slices

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